Imagine a cake so cheerful and sun-kissed, every bite feels like a bite of vacation — that’s what Hawaiian Pineapple Cake brings to the table. This dessert is a tropical celebration that’s blissfully easy to make, thanks to pantry staples and just a little mixing. The crushed pineapple keeps the crumb incredibly moist and infused with tangy, sunny flavor, while the creamy frosting makes each square pure magic. You’ll come back to this family-pleaser again and again, whether you’re reminiscing about a Hawaiian getaway or simply craving something fresh and sweet.
Ingredients You’ll Need
There are no complicated or hard-to-find ingredients here; just the essentials that each shine in their own way. Every element in this list matters — from the juicy pineapple to the plush cream cheese frosting, they come together to make the famous Hawaiian Pineapple Cake unforgettable.
- All-purpose flour: Gives the cake its tender structure and perfect crumb.
- Granulated sugar: Sweetens the cake and helps create a delicious golden exterior.
- Baking soda: Lightens the cake, giving it just the right rise and soft texture.
- Salt: Balances the sweetness and perks up all the tropical flavors.
- Eggs: Bind everything together for a rich, moist cake that slices beautifully.
- Vanilla extract: Infuses a warm, aromatic undertone that pairs perfectly with pineapple.
- Crushed pineapple in juice (undrained): The star ingredient, bringing both flavor and moisture.
- Chopped walnuts or pecans (optional): Add crunch and a nutty contrast to all the sweet tanginess.
- Shredded sweetened coconut (optional): For extra texture and a truly tropical twist.
- Cream cheese (for frosting): Makes the frosting tangy, creamy, and irresistibly smooth.
- Unsalted butter (for frosting): Adds richness and helps the frosting spread beautifully.
- Powdered sugar (for frosting): Keeps the frosting sweet and ultra-fluffy.
- Vanilla extract (for frosting): Rounds out the flavors in the creamy topping.
How to Make Hawaiian Pineapple Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Give a 9×13-inch baking pan a quick grease, making sure you get the corners so your Hawaiian Pineapple Cake comes out effortlessly later. A well-prepped pan is the foundation for an evenly baked cake with neat edges.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, granulated sugar, baking soda, and salt. Thoroughly combining these dry ingredients ensures that your cake will rise evenly and that every bite has just the right balance of flavors.
Step 3: Add Wet Ingredients and Pineapple
Now it’s time to bring on the tropical vibes! Add the eggs, vanilla extract, and pour in the entire can of crushed pineapple — juice and all. Stir gently until there are no dry pockets, just a sunny, pineapple-speckled batter.
Step 4: Fold In Nuts and Coconut (Optional)
If you love extra crunch and tropical flair, fold in the chopped walnuts or pecans and shredded coconut. Both are completely optional, but they take your Hawaiian Pineapple Cake up a delicious notch, adding depth and chewy surprise in every slice.
Step 5: Bake
Pour that luscious batter into your greased pan, smoothing the top so it bakes evenly. Slide it into the oven for 35 to 40 minutes, or until the aroma fills your kitchen and a toothpick comes out clean from the center. Let the cake cool completely in the pan — patience pays off for the next step.
Step 6: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until the mixture is silky and fluffy. Add the powdered sugar and vanilla extract, mixing until the frosting is smooth and creamy. This tangy-sweet finish is the crown jewel of the cake.
Step 7: Frost and Chill
Once your cake is cool, generously spread the frosting over the top, getting into every corner. For best results (and clean slices), pop the pan in the fridge for at least 30 minutes before serving. This little pause lets the flavors mingle and the frosting set perfectly.
How to Serve Hawaiian Pineapple Cake
Garnishes
Let your Hawaiian Pineapple Cake shine with a few simple garnishes. Scatter a handful of toasted coconut or extra chopped nuts on top for color and crunch. If you’re feeling fancy, a few pineapple tidbits or maraschino cherries add playful, island vibes that cue everyone in for a treat.
Side Dishes
Pairing this cake with a chilled cup of coffee or a tall glass of iced tea makes for a delightful afternoon snack. For dessert spreads, consider serving it alongside a bright fruit salad, or contrasting it with tart passionfruit sorbet. Since the cake is rich and luscious, light sides really balance out your tropical feast.
Creative Ways to Present
Cut your Hawaiian Pineapple Cake into petite squares for party platters or stack slices with a swirl of extra frosting for a bakery-style look. For birthdays and special occasions, tuck a cocktail umbrella in each piece for a whimsical, Hawaiian-inspired finish. Want to get fancy? Layer cubes of cake with fresh pineapple and whipped cream in parfait glasses for a show-stopping trifle.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Pineapple Cake keeps beautifully, staying moist and flavorful for several days. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container, then pop it in the refrigerator. The chill actually enhances the cake’s texture and makes slicing even easier!
Freezing
For longer storage, you can freeze the unfrosted cake by wrapping it well in plastic and then foil. Thaw overnight in the fridge, frost before serving, and your Hawaiian Pineapple Cake will taste as fresh as the day it was baked. If you’re freezing frosted cake, flash-freeze individual slices first so the icing doesn’t smudge, then wrap and store for up to two months.
Reheating
This cake is divine served chilled, but if you’d like to bring a slice to room temperature, just let it sit out for 20–30 minutes. Avoid microwaving, as it may melt the frosting. You’ll find the cake is just as soft and moist as the day you made it!
FAQs
Can I use fresh pineapple instead of canned?
You can, but it’s best to use very ripe pineapple and make sure it’s chopped small with all the juices added to the batter. The key to classic Hawaiian Pineapple Cake is that natural sweetness and moisture from the canned variety.
How do I make this cake without nuts or coconut?
Just leave out the nuts and coconut — the cake will still have all the signature pineapple flavor and won’t lose any of its tender, moist charm. It’s super flexible to suit any preference or allergy!
Is there a dairy-free version of the frosting?
Absolutely! Use a plant-based cream cheese and vegan butter to whip up a dairy-free frosting that’s just as creamy and delicious. The rest of the Hawaiian Pineapple Cake is already dairy-free, so it’s an easy swap.
Can I bake this recipe as cupcakes?
Yes, you can turn the batter into lovely cupcakes — just divide evenly among lined muffin tins and bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean.
What’s the best way to transport this cake to a party?
Refrigerate the frosted Hawaiian Pineapple Cake until firm, then cover well and keep it chilled in a cooler when on the move. Slicing at your destination helps keep the presentation clean and pretty.
Final Thoughts
If you’re looking for a dessert that delivers maximum flavor for minimal effort, you have to give Hawaiian Pineapple Cake a try. With its bright taste, dreamy texture, and crowd-pleasing appeal, it just might become your go-to recipe for every occasion. Happy baking!
Print
Hawaiian Pineapple Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this moist and delicious Hawaiian Pineapple Cake. Made with crushed pineapple and topped with a creamy frosting, this cake is perfect for any occasion.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice, undrained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded sweetened coconut (optional)
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking soda, and salt. Add eggs, vanilla, and crushed pineapple. Stir until combined. Fold in nuts and coconut, if using. Pour into the pan.
- Bake the cake: Bake for 35-40 minutes until a toothpick comes out clean. Cool the cake in the pan.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy. Frost the cooled cake.
- Chill and serve: Refrigerate the cake for at least 30 minutes before slicing and serving.
Notes
- This cake stays moist for days and tastes better the next day.
- Can be served without frosting or topped with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 33g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
