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 8x8 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.
Notes
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!
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.
