Looking for a delightful dessert that’s both simple to create and free from gluten? The EASY Gluten-Free Hawaiian Dream Cake is your answer. This recipe provides a straightforward path to a moist, flavorful cake that captures the essence of a tropical getaway, perfect for any occasion or just a sweet treat.
Key Ingredients for EASY Gluten-Free Hawaiian Dream Cake
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened pineapple juice (from the can of crushed pineapple)
- ¼ cup buttermilk (or ½ cup milk mixed with ½ teaspoon white vinegar, let sit for 5 minutes)
- ½ cup crushed pineapple, drained well
How to Make EASY Gluten-Free Hawaiian Dream Cake
This EASY Gluten-Free Hawaiian Dream Cake is wonderfully simple, requiring minimal effort for maximum tropical flavor. Expect a deliciously moist cake with a tender crumb that’s incredibly satisfying. The preparation time is approximately 20 minutes, with about 30-35 minutes of baking time, making it a quick and rewarding bake.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour (using gluten-free flour or a gluten-free baking spray) a 9-inch round cake pan or an 8×8 inch baking pan. This step is crucial for preventing your beautiful cake from sticking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Whisking these ingredients ensures they are evenly distributed, leading to a consistent texture in your finished cake.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy. This usually takes about 2-3 minutes. This creaming process incorporates air, which contributes to the cake’s lift and tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next to maintain the emulsion of the batter.
- Combine Wet Ingredients: In a separate small bowl or liquid measuring cup, whisk together the pineapple juice and buttermilk. This blend of liquids adds moisture and a slight tang that complements the pineapple flavor beautifully.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten (even in gluten-free flour, overmixing can lead to a tougher cake). Aim for a smooth batter.
- Fold in Pineapple: Gently fold in the drained crushed pineapple using a spatula. Be sure to distribute the pineapple evenly throughout the batter without overworking the mixture. The pineapple will add pockets of juicy sweetness.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Cool the Cake: Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the wire rack to cool completely. Allowing the cake to cool gradually prevents it from breaking.
- Optional Frosting/Topping: Once completely cool, you can dust your EASY Gluten-Free Hawaiian Dream Cake with a light layer of powdered sugar, or top it with a luscious cream cheese frosting or a simple whipped cream. A sprinkle of toasted coconut or a maraschino cherry makes for a perfect tropical finish!
Why You’ll Love This EASY Gluten-Free Hawaiian Dream Cake
You’ll adore this EASY Gluten-Free Hawaiian Dream Cake for its incredibly moist texture and bright, tropical flavor that brings a taste of paradise right to your kitchen. Unlike a heavy, dense gluten-free cake, this recipe is light and airy, bursting with the sweet tang of pineapple. Plus, with the rising cost of specialty desserts, making this at home is a wonderfully budget-friendly option that tastes far more indulgent than it costs. The surprise bursts of juicy pineapple and the option for a dreamy creamy topping make this cake truly irresistible.
Forget complicated recipes that leave you feeling frustrated; this cake is designed for simplicity and pure enjoyment, a delightful alternative to a similarly inspired (but often gluten-filled) pineapple upside-down cake. It’s the perfect dessert to brighten any day, whether you’re craving a comforting treat or celebrating a special occasion. Don’t wait to experience your own slice of paradise – try this EASY Gluten-Free Hawaiian Dream Cake today!
Storing and Reheating Tips
Leftover EASY Gluten-Free Hawaiian Dream Cake can be stored at room temperature for up to 2 days if unfrosted, or in an airtight container in the refrigerator for up to 4-5 days if frosted, especially with cream cheese frosting. Ensure the cake is completely cooled before storing. For longer storage, you can freeze individual slices or the entire cake. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 2-3 months. To reheat, allow frozen cake to thaw in the refrigerator overnight. If reheating a slice, you can gently warm it in the microwave for 10-15 seconds, or at a low oven temperature (around 300°F/150°C) for a few minutes, taking care not to dry it out.
Final Thoughts
The EASY Gluten-Free Hawaiian Dream Cake truly lives up to its name, offering a slice of sunshine without the gluten. It’s a wonderfully simple yet delicious treat that proves gluten-free baking can be both accessible and incredibly satisfying. Gather your ingredients and give this tropical delight a try – you won’t be disappointed!
EASY Gluten-Free Hawaiian Dream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour (using gluten-free flour or a gluten-free baking spray) a 9-inch round cake pan or an 8×8 inch baking pan. This step is crucial for preventing your beautiful cake from sticking.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Whisking these ingredients ensures they are evenly distributed, leading to a consistent texture in your finished cake.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy. This usually takes about 2-3 minutes. This creaming process incorporates air, which contributes to the cake’s lift and tender crumb.½ cup (1 stick) unsalted butter, ¾ cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next to maintain the emulsion of the batter.2 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl or liquid measuring cup, whisk together the pineapple juice and buttermilk. This blend of liquids adds moisture and a slight tang that complements the pineapple flavor beautifully.½ cup unsweetened pineapple juice, ¼ cup buttermilk
- Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten (even in gluten-free flour, overmixing can lead to a tougher cake). Aim for a smooth batter.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup unsweetened pineapple juice, ¼ cup buttermilk
- Gently fold in the drained crushed pineapple using a spatula. Be sure to distribute the pineapple evenly throughout the batter without overworking the mixture. The pineapple will add pockets of juicy sweetness.½ cup crushed pineapple
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the wire rack to cool completely. Allowing the cake to cool gradually prevents it from breaking.