If you’re searching for a dessert that’s pure sunshine on a plate, look no further than this Hawaiian Pineapple Cake. Every bite is bursting with juicy pineapple, tender crumb, and a dreamy cream cheese frosting that’s downright irresistible. Whether you’re baking for a potluck, a summer celebration, or simply craving a taste of the tropics, this cake always brings smiles. It’s easy to make with pantry staples, yet tastes like a special treat you’d find on a Hawaiian getaway. Get ready for your new favorite crowd-pleaser!
Ingredients You’ll Need
One of the best things about Hawaiian Pineapple Cake is how it transforms simple, everyday ingredients into something extraordinary. Each component plays a unique role, from adding moistness and flavor, to creating that signature soft texture and golden color.
- All-purpose flour: The foundation of the cake, giving it just the right amount of structure and softness.
- Granulated sugar: Adds sweetness and helps keep the cake moist and tender.
- Large eggs: These bind everything together and give the cake lift and richness.
- Baking soda: Ensures the cake rises beautifully and achieves a light, fluffy crumb.
- Salt: A little goes a long way in enhancing all the wonderful flavors.
- Vanilla extract: Adds a warm, aromatic note that pairs perfectly with pineapple.
- Crushed pineapple in juice (do not drain): The star ingredient, delivering natural sweetness, moisture, and a tropical punch.
- Chopped walnuts or pecans (optional): For a delightful crunch and nutty contrast if you like a little extra texture.
- Ground cinnamon (optional): A pinch lends a gentle warmth and aromatic depth.
- Cream cheese (for frosting): Softened and tangy, it creates the silkiest, most luscious topping.
- Unsalted butter (for frosting): Adds richness and helps the frosting become ultra-creamy.
- Powdered sugar (for frosting): Sweetens and thickens the frosting to the perfect consistency.
- Vanilla extract (for frosting): Rounds out the frosting with an extra layer of flavor.
How to Make Hawaiian Pineapple Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking dish; this helps the cake release easily and ensures it bakes evenly. Taking a moment here means no sticking or crumbling later!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon if you’re using it. Stir them together with a whisk to evenly distribute the leavening and spice—this sets the stage for a well-balanced cake.
Step 3: Add the Wet Ingredients and Pineapple
Add the eggs, vanilla extract, and the entire can of crushed pineapple (juice included) straight to the dry mixture. The pineapple juice is critical for both flavor and moisture, so don’t drain it! Mix everything by hand or with a mixer until just combined; a few lumps are fine. Overmixing can make the cake dense instead of fluffy.
Step 4: Fold in the Nuts (Optional)
If you love a little crunch, gently fold in the chopped walnuts or pecans at this stage. The nuts offer a lovely contrast to the cake’s tender texture, but you can skip them for a nut-free version that’s just as delicious.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared baking dish, smoothing the top with a spatula. Slide it into the oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is golden and springy to the touch. Resist the urge to peek too often—let the oven work its magic!
Step 6: Cool the Cake Completely
Once baked, set the cake on a wire rack and let it cool completely in the pan. This patience pays off, ensuring the frosting stays put and doesn’t melt into the cake. If you’re in a hurry, a quick rest in the fridge can speed things up.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and unsalted butter together until smooth and creamy—this is where the magic happens. Gradually add the powdered sugar and vanilla extract, then beat until the frosting is fluffy and dreamy. This step is pure bliss for frosting lovers!
Step 8: Frost and Chill
Spread the cream cheese frosting generously over the cooled cake, taking it all the way to the edges. For best results, refrigerate the finished cake for at least 30 minutes before slicing. This helps the frosting set and lets the flavors mingle for maximum deliciousness.
How to Serve Hawaiian Pineapple Cake
Garnishes
A sprinkle of toasted coconut, a scattering of extra chopped nuts, or even a few maraschino cherries can transform your Hawaiian Pineapple Cake into a showstopper. These toppings add visual flair and extra bursts of flavor, making each slice feel special.
Side Dishes
Serve a slice alongside fresh tropical fruit—think mango, kiwi, or extra pineapple—for a vibrant and refreshing contrast. A scoop of vanilla ice cream or a dollop of whipped cream also pairs beautifully with the cake’s moist crumb and tangy frosting.
Creative Ways to Present
Cut the cake into small squares and arrange them on a platter for easy party bites, or layer cubes of Hawaiian Pineapple Cake into parfait glasses with whipped cream and fruit for a cute, individual dessert. You can even bake the batter as cupcakes for a fun, portable twist!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Hawaiian Pineapple Cake into an airtight container and store it in the refrigerator. It stays wonderfully moist and flavorful for up to four days—if it lasts that long! The frosting also keeps its smooth, creamy texture.
Freezing
Want to save some for later? Wrap individual slices or the whole (unfrosted) cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before adding the frosting for a just-baked taste.
Reheating
While this cake is fantastic cold, you can bring it to room temperature for a softer texture, or microwave a slice for a few seconds to take the chill off. Just be sure not to overheat, as the frosting can melt quickly.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can substitute an equal amount of finely chopped fresh pineapple with its juice, but canned pineapple tends to keep the cake extra moist and evenly sweet. If using fresh, make sure it’s juicy and sweet for the best results!
Is it necessary to use nuts in the cake?
Nope! The nuts are entirely optional. Hawaiian Pineapple Cake is delicious with or without them, so feel free to skip or swap them according to your preference or allergy needs.
Can I make this cake ahead for a party?
Absolutely! Hawaiian Pineapple Cake is perfect for making in advance. Bake and frost the cake a day ahead, and chill it until you’re ready to serve. The flavors actually meld and improve as it rests.
What can I use instead of cream cheese frosting?
If you want to change things up, try a simple whipped cream topping, a classic buttercream, or even a dusting of powdered sugar. The cake is so moist and flavorful that it shines with or without rich frosting.
Can I bake this recipe as cupcakes?
Definitely! Portion the batter into lined muffin tins, filling each about two-thirds full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Frost as desired for adorable Hawaiian Pineapple Cake cupcakes.
Final Thoughts
I can’t wait for you to try this Hawaiian Pineapple Cake and experience its perfect blend of tangy fruit, tender crumb, and creamy frosting. Whether you’re sharing it with friends or sneaking a slice for yourself, it’s sure to become a treasured favorite in your dessert lineup. Happy baking!
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Hawaiian Pineapple Cake Recipe
- Total Time: 55 minutes
- Yield: 12–15 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Pineapple Cake is a moist and flavorful dessert featuring a tender crumb infused with crushed pineapple and a hint of cinnamon, topped with a creamy homemade cream cheese frosting. Perfect for potlucks, summer parties, or any occasion that calls for a tropical-inspired treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple in juice (do not drain)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 teaspoon ground cinnamon (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon if using. Mix these dry ingredients thoroughly.
- Add Wet Ingredients: Add the eggs, vanilla extract, and entire can of crushed pineapple with its juice to the dry mixture. Stir gently until just fully combined, being careful not to overmix to keep the cake tender.
- Fold in Nuts: If using, fold in the chopped walnuts or pecans evenly into the batter.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting to ensure the frosting does not melt.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Continue beating until the frosting is fluffy and spreadable.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula.
- Chill Before Serving: Refrigerate the frosted cake for at least 30 minutes before slicing and serving to allow the frosting to set properly.
Notes
- This cake is moist and flavorful, ideal for potlucks and summer gatherings.
- You can serve the cake without frosting or alternatively top it with whipped cream and toasted coconut for a different twist.
- Store the cake refrigerated; it keeps well for up to 4 days.
- Optional ingredients like nuts and cinnamon add extra texture and flavor but can be omitted for variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
