Welcome to your new tropical obsession! This Hawaiian Pineapple Cake Recipe is sunshine in dessert form—unbelievably moist, bursting with sweet pineapple flavor, and swirled with a velvety cream cheese frosting that will have everyone asking for seconds. Whether you need a crowd-pleasing potluck dessert or just want to jazz up a weeknight treat, this cake brings a little island magic to your table with just a handful of easy-to-find ingredients.
Ingredients You’ll Need
Let’s keep it simple, but every element here brings something important to the party, whether that’s chewy texture, pillow-soft crumb, or irresistible flavor. These ingredients work together to create the homemade, comforting character that makes the Hawaiian Pineapple Cake Recipe so memorable.
- All-purpose flour: The sturdy base for our batter, ensuring a tender yet satisfying cake structure.
- Granulated sugar: Sweetens the cake and helps lock in moisture, making every bite deliciously soft.
- Baking soda: Gives the cake its light rise and perfect texture.
- Salt: Essential for rounding out sweetness and enhancing all the flavors.
- Large eggs: Add richness, help bind the batter, and contribute to a golden hue.
- Crushed pineapple with juice: The star ingredient, lending juicy tang and that irresistible tropical vibe.
- Vanilla extract: Adds warmth and depth, making the tropical notes sing.
- Chopped walnuts or pecans (optional): For a crunchy contrast with the tender crumb.
- Ground cinnamon (optional): A whisper of spice that complements the pineapple beautifully.
- Cream cheese: The foundation for that classic, luscious frosting.
- Unsalted butter: Makes the frosting extra creamy and smooth.
- Powdered sugar: Sweetens and helps whip the frosting to fluffy perfection.
- Vanilla extract (for frosting): Lends the finishing touch of flavor to the frosting.
- Chopped nuts or shredded coconut for topping (optional): A pretty, crunchy, or chewy garnish—your choice!
How to Make Hawaiian Pineapple Cake Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F for a perfectly even bake. Grease a 9×13-inch baking pan—either a little butter or your favorite nonstick spray ensures the cake slides out easily with every slice.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon (if you’re using it). Whisking evenly distributes all those leaveners and the cinnamon spice, setting the foundation for a just-right rise and an extra-delicious flavor twist.
Step 3: Add Wet Ingredients and Pineapple
Add the eggs, canned crushed pineapple (juice and all), and vanilla extract directly into the dry ingredients. Grab a sturdy spatula or spoon—stir this mixture together just until combined. The pineapple juice keeps the batter moist and tender; don’t overmix or you might lose that dreamy texture!
Step 4: Fold in Optional Add-Ins
If you’re using them, gently fold in the chopped walnuts or pecans at this point. They’ll add a lovely crunch to contrast with that soft pineapple cake. This step is totally customizable, so feel free to skip or swap with your favorite nuts.
Step 5: Bake the Cake
Pour the batter into your prepared pan, smoothing it out so it bakes up evenly. Pop it in the oven for 35 to 40 minutes, or until a toothpick poked into the center comes out clean. Resist the urge to constantly open the oven door—the cake needs that heat locked in!
Step 6: Cool Completely
Let the cake cool in the pan on a wire rack. It’s important to frost only when fully cooled; otherwise, the frosting will melt into a puddle (still tasty, but not as pretty or sliceable).
Step 7: Make the Cream Cheese Frosting
In a medium bowl, beat together the softened cream cheese and butter until perfectly smooth and creamy. Gradually add powdered sugar and a splash of vanilla extract, mixing until you have a fluffy, luscious frosting that’s impossible to resist.
Step 8: Frost and Garnish
Spread the frosting generously over the cooled cake, swirling to cover every corner. For an extra flourish, sprinkle the top with more chopped nuts or shredded coconut—or both! Chill the cake slightly before slicing if you want those bakery-style, neat squares.
How to Serve Hawaiian Pineapple Cake Recipe
Garnishes
Take your Hawaiian Pineapple Cake Recipe to the next level by finishing it with a shower of toasted coconut, extra chopped nuts, or even a few pieces of fresh pineapple. These little details add satisfying texture, tropical flair, and a pop of color that makes people reach for “just one more” piece.
Side Dishes
This cake shines solo, but it’s also perfect alongside simple sides like a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh fruit salad. Pair with a tangy lemon sorbet for a refreshingly light contrast, or even some icy coffee for a delightful afternoon treat.
Creative Ways to Present
If you’re feeling festive, cut the cake into bars and arrange them on a platter surrounded by tropical fruits. For special occasions, serve squares in cupcake liners, or top with edible flowers for a true island-inspired showstopper!
Make Ahead and Storage
Storing Leftovers
Store leftover Hawaiian Pineapple Cake Recipe covered in the refrigerator. Thanks to the cream cheese frosting, it stays fresh, moist, and delicious for up to 4 days—just make sure it’s well wrapped or in an airtight container to lock in the freshness.
Freezing
This cake actually freezes beautifully! You can freeze the unfrosted cake tightly wrapped for up to 2 months. For frosted cake, slice it first and wrap each piece individually—just let them thaw in the fridge before enjoying, and you’ll have a grab-and-go treat ready any time.
Reheating
While the cake is scrumptious cold, if you prefer a just-baked touch, zap a slice in the microwave for 8-10 seconds (before adding any garnishes) to take off the chill and make the cream cheese frosting extra creamy.
FAQs
Can I use fresh pineapple instead of canned?
You definitely can, as long as you finely crush the fresh pineapple and make sure to use any juice it releases. Canned pineapple is a bit sweeter and softer, which blends seamlessly into the batter—so keep an eye on moisture levels with fresh fruit.
Do I have to use nuts or coconut?
Not at all! Both are completely optional in this Hawaiian Pineapple Cake Recipe. The cake tastes wonderful with or without nuts or coconut, so feel free to leave them out or swap them for your own favorites.
What makes this cake so moist without oil or butter in the batter?
It’s the pineapple! The juice from the crushed pineapple adds tons of moisture and natural sweetness, creating a soft, tender crumb that keeps the cake fresh for days—no added oils needed.
Can I make this cake as cupcakes or in a round pan?
Absolutely! Divide the batter into cupcake tins (fill them about 2/3 full) and bake for 18–22 minutes, or pour into two 9-inch round pans and bake, checking for doneness around the 25-minute mark. Keep an eye on them and test with a toothpick.
Does the Hawaiian Pineapple Cake Recipe need to be refrigerated?
Yes, because of the cream cheese frosting, leftovers should be kept in the fridge. The cake stays super moist and the frosting stays perfectly creamy, so it’s a win-win!
Final Thoughts
If you love tropical flavors and crave easy, crowd-pleasing bakes, this Hawaiian Pineapple Cake Recipe will quickly become a year-round favorite in your kitchen. Give it a try—your family and friends will be wowed, and you just might find yourself baking it for every occasion!
Print
Hawaiian Pineapple Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this moist and delicious Hawaiian Pineapple Cake topped with a creamy cream cheese frosting. Perfect for any occasion!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 can (20 oz) crushed pineapple with juice
- 1 teaspoon vanilla extract
Optional Additions:
- ½ cup chopped walnuts or pecans
- ½ teaspoon ground cinnamon
Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Topping:
- ¼ cup chopped nuts or shredded coconut
Instructions
- Preheat the oven: Preheat to 350°F and grease a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking soda, salt, and cinnamon if using.
- Add Wet Ingredients: Mix in eggs, crushed pineapple with juice, and vanilla extract. Fold in nuts if desired.
- Bake: Pour batter into pan and bake for 35–40 minutes until a toothpick comes out clean.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
- Frost the Cake: Spread frosting over cooled cake. Top with nuts or coconut.
- Chill and Serve: Chill slightly before slicing and serving.
Notes
- This cake is incredibly moist without needing oil or butter in the batter.
- Perfect for potlucks or holidays as it travels well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
