This Hawaiian Pineapple Cake Delight is a moist, tender dessert bursting with tropical flavor. Made with crushed pineapple baked right into the cake and topped with a light, creamy frosting, it’s an easy crowd-pleaser that feels both comforting and special. Perfect for gatherings, potlucks, or a simple family treat.
Why You’ll Love This Recipe
This cake is incredibly easy to prepare with no complicated steps or special equipment. The pineapple keeps the cake naturally moist and flavorful, while the creamy frosting adds a light, refreshing contrast. It’s versatile enough to customize with your favorite garnishes and tastes even better after chilling, making it ideal for make-ahead desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Base
2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
1 can (20 oz / 567 g) crushed pineapple with juice
1 teaspoon vanilla extract
Creamy Frosting
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
Optional Garnishes
½ cup toasted coconut flakes
½ cup chopped pecans or walnuts
10 maraschino cherries, halved
½ cup extra pineapple chunks
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined. Add the eggs, crushed pineapple with its juice, and vanilla extract. Mix until the batter is smooth and evenly blended.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 to 35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
To prepare the frosting, beat the softened cream cheese in a bowl until smooth and creamy. Add the powdered sugar and vanilla extract, then beat again until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Spread the frosting evenly over the cooled cake. Garnish with toasted coconut flakes, chopped nuts, cherries, or extra pineapple chunks if desired. Refrigerate for at least 1 hour before serving for best texture and flavor.
Servings and timing
Servings: 12 generous slices
Preparation time: 15 minutes
Baking time: 30–35 minutes
Cooling and chilling time: 1 hour 30 minutes
Total time: Approximately 2 hours 20 minutes
Variations
For a citrus twist, add 1 teaspoon of lemon or lime zest to the cake batter.
Swap the nuts for sliced almonds for a lighter crunch.
Use mango chunks instead of extra pineapple for a different tropical flavor.
For a lighter topping, reduce the powdered sugar to ¾ cup and add an extra 2 tablespoons of whipped cream.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Because of the cream-based frosting, refrigeration is recommended at all times. This cake is best enjoyed chilled and does not require reheating. If you prefer it slightly less cold, let slices sit at room temperature for 10 minutes before serving.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making a day in advance. The flavors develop even more after chilling overnight.
Can I use fresh pineapple instead of canned?
Canned crushed pineapple with juice works best for moisture. Fresh pineapple may need to be finely crushed and include its juice to achieve similar results.
Do I need a mixer for this recipe?
A mixer is helpful for the frosting, but the cake batter can be mixed by hand with a whisk or spoon.
Can I freeze this cake?
Freezing is not recommended due to the cream-based frosting, which may change texture when thawed.
What can I use instead of cream cheese?
Mascarpone cheese can be used as a substitute for a slightly richer frosting.
Is this cake very sweet?
The sweetness is balanced by the pineapple and whipped cream, making it pleasantly sweet but not overwhelming.
Can I bake this in a different pan?
Yes, you can use two 9-inch round pans. Adjust baking time to 25–30 minutes and check for doneness.
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, the cake is ready.
Can I skip the nuts?
Absolutely. The cake tastes great without nuts and is still full of texture from the coconut and fruit.
Why does the cake need to chill before serving?
Chilling helps the frosting set and enhances the overall flavor and texture.
Conclusion
Hawaiian Pineapple Cake Delight is a simple yet impressive dessert that brings a taste of the tropics to your table. With its moist pineapple-infused cake and airy creamy topping, it’s a recipe you’ll want to make again and again for both casual and special occasions.
Hawaiian Pineapple Cake Delight is a moist, tender cake infused with crushed pineapple and topped with a light, creamy frosting. Perfect for tropical-inspired desserts, potlucks, or family gatherings.
Ingredients
2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
1 can (20 oz / 567 g) crushed pineapple with juice
1 teaspoon vanilla extract
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract (for frosting)
1 cup heavy whipping cream, cold
Optional garnishes: ½ cup toasted coconut flakes, ½ cup chopped pecans or walnuts, 10 maraschino cherries (halved), ½ cup extra pineapple chunks
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, granulated sugar, baking soda, and salt.
Add eggs, crushed pineapple with juice, and vanilla extract. Mix until smooth.
Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely.
For frosting, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract; beat until incorporated.
Whip cold heavy cream until stiff peaks form. Fold whipped cream gently into cream cheese mixture.
Spread frosting evenly over cooled cake.
Garnish with toasted coconut, nuts, cherries, or extra pineapple if desired. Refrigerate at least 1 hour before serving.
Notes
Add citrus zest (lemon or lime) for a fresh twist.
Substitute nuts with sliced almonds for a lighter crunch.
Use mango instead of extra pineapple for tropical variation.
Reduce powdered sugar to ¾ cup and increase whipped cream for a lighter frosting.
