I remember enjoying cakes with pineapple when I was young, so was intrigued by a hundred-year-old recipe for Hawaiian Delight. Hawaiian Delight is a cake that includes a cinnamon and sugar topping – which is then served with crushed pineapple spooned on top of cake pieces.
The recipe was easy to make. The Hawaiian Delight is an old-fashioned classic type of dessert and was quite tasty.
Here’s the original recipe:
The list of ingredients for this recipe includes shortening, but the directions refer to butter, so when I updated the recipe, I listed butter rather than shortening. I think that grated canned pineapple is just an older name for crushed pineapple, so I used a can of crushed pineapple. The recipe called for pastry flour, which is difficult to find where I live, so I used all-purpose flour, and it worked fine.
The old recipe said that Hawaiian Delight should be served hot – though I enjoyed it both hot and cold.
Here’s the recipe updated for modern cooks:
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar + 1 tablespoon sugar
3/4 cup milk
1 tablespoon butter, melted
1/4 teaspoon cinnamon
1 can crushed pineapple, 20 oz.
Preheat oven to 400° F. Put flour, baking powder, salt, 1 tablespoon sugar, egg, milk, and butter in a mixing bowl; beat until smooth. Put in a greased and floured 8-inch square cake pan.
Put cinnamon and 1 tablespoon sugar in a small bowl. Stir together, then sprinkle the top of the cake batter with the cinnamon and sugar mixture. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
To serve, cut into squares, and spoon crushed pineapple on top. May be served hot or cold.