Hawaiian Pineapple Cake is a soft, ultra-moist dessert bursting with tropical pineapple flavor and topped with a rich, creamy frosting. Every bite delivers a perfect balance of sweetness and tanginess, making it a refreshing treat for gatherings, celebrations, or simple family desserts.
Why You’ll Love This Recipe
Incredibly moist texture thanks to crushed pineapple
Easy to prepare with simple pantry ingredients
Perfect balance of sweet and tropical flavors
Great for potlucks, birthdays, and holidays
Can be made ahead of time and tastes even better the next day
Customizable with nuts or coconut for added texture
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple in juice, undrained
For the frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup sweetened shredded coconut (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice. Stir until fully combined. Do not overmix.
Pour the batter evenly into the prepared baking pan.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
To prepare the frosting:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and continue beating until light and fluffy.
Mix in the vanilla extract.
Fold in chopped walnuts and shredded coconut if using.
Spread the frosting evenly over the cooled cake.
Servings and timing
Servings: 12 to 15 slices
Preparation time: 15 minutes
Baking time: 35 to 40 minutes
Cooling time: 1 hour
Total time: Approximately 1 hour 55 minutes
Variations
Add 1/2 cup chopped pecans instead of walnuts for a slightly different nutty flavor.
Stir 1/2 teaspoon ground cinnamon into the batter for warmth.
Replace cream cheese frosting with a light whipped topping for a less rich option.
Add 1/2 cup drained crushed pineapple to the frosting for extra tropical flavor.
Toast the coconut before adding it to the frosting for deeper flavor and texture.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days due to the cream cheese frosting.
If storing for longer, freeze unfrosted cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before frosting.
To serve after refrigeration, allow the cake to sit at room temperature for about 20 minutes for the best texture and flavor.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but make sure to finely crush it and include the natural juices. Measure exactly 20 ounces total with juice to maintain moisture balance.
Do I need to drain the pineapple?
No, the juice is essential for the cake’s moist texture.
Can I make this cake ahead of time?
Yes, it actually tastes better the next day after the flavors have melded together.
Can I make this cake without nuts?
Absolutely. The nuts are optional and can be omitted without affecting the texture.
What size pan works best?
A 9×13-inch baking pan works perfectly for even baking and easy slicing.
Can I turn this into cupcakes?
Yes. Fill cupcake liners about two-thirds full and bake at 350°F for 18 to 22 minutes.
Why is my cake dense?
Overmixing the batter can cause density. Stir just until the ingredients are combined.
Can I use low-fat cream cheese?
Yes, but the frosting may be slightly softer and less rich.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it is ready.
Can I freeze the frosted cake?
Yes, but freeze it uncovered first until solid, then wrap tightly. Thaw in the refrigerator overnight.
Conclusion
Hawaiian Pineapple Cake is a simple yet impressive dessert that delivers bright tropical flavor and irresistible moisture in every slice. With minimal preparation and flexible variations, it’s a dependable recipe you’ll find yourself making again and again for both special occasions and everyday indulgence.
Hawaiian Pineapple Cake is a soft, ultra-moist dessert infused with sweet crushed pineapple and topped with rich cream cheese frosting. Its tropical flavor and tender texture make it perfect for gatherings and celebrations.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract (for cake)
1 can (20 ounces) crushed pineapple in juice, undrained
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1/2 cup chopped walnuts (optional)
1/2 cup sweetened shredded coconut (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, combine flour, sugar, baking soda, and salt.
Add eggs, vanilla extract, and the entire can of crushed pineapple with juice. Stir until just combined without overmixing.
Pour batter evenly into the prepared pan.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
For the frosting, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and beat until light and fluffy. Mix in vanilla extract.
Fold in walnuts and shredded coconut if using.
Spread frosting evenly over the cooled cake before slicing and serving.
Notes
Do not drain the pineapple; the juice keeps the cake moist.
Store covered in the refrigerator for up to 5 days.
Freeze unfrosted cake tightly wrapped for up to 3 months.
Toast the coconut before adding for deeper flavor.
The cake tastes even better the next day as the flavors meld.
