Hawaiian Pineapple Cake is a moist, tropical-inspired dessert that combines the tangy sweetness of crushed pineapple with the crunch of chopped pecans. This simple, one-bowl cake captures the spirit of island flavors and requires minimal effort, making it perfect for casual get-togethers, potlucks, or a sweet treat any day of the week.

Why You’ll Love This Recipe

This cake is easy to make, incredibly moist, and packed with bright pineapple flavor. With no butter or oil required, the crushed pineapple and its juice provide all the moisture the batter needs. The addition of chopped pecans gives the cake a subtle crunch and nutty richness. It’s a reliable crowd-pleaser with the perfect balance of sweet and tangy, and it pairs beautifully with a variety of toppings or frostings—though it’s equally delicious served plain.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• all-purpose flour
• granulated sugar
• eggs
• vanilla extract
• baking soda
• salt
• crushed pineapple (with juice)
• chopped pecans

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix to evenly distribute the dry ingredients.
3. Add the eggs, vanilla extract, and the entire can of crushed pineapple with juice. Stir until well combined and a smooth batter forms.
4. Fold in the chopped pecans.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for at least 15 minutes before serving. It can be served warm or at room temperature.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Frosted Version: Top with cream cheese frosting or whipped topping for an extra indulgent dessert.
• Coconut Addition: Stir in ½ cup of shredded coconut to enhance the tropical flavor.
• Nut-Free Option: Omit the pecans for an allergy-friendly version.
• Spiced Twist: Add a pinch of cinnamon or nutmeg for a warm, aromatic depth.
• Layered Cake: Bake in two 9-inch round pans and layer with frosting or pineapple curd between the cakes.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If frosted, refrigeration is recommended. To reheat, warm individual slices in the microwave for 10–15 seconds. The cake can also be frozen (unfrosted) for up to 2 months—wrap tightly in plastic wrap and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but you’ll need to crush it and include any juice to maintain the proper moisture level.

Do I need to drain the pineapple?

No, use the crushed pineapple along with its juice as it provides the cake’s moisture.

Can I make this cake in advance?

Absolutely. This cake keeps well for several days and is even better the next day after the flavors have developed.

What kind of frosting goes well with this cake?

Cream cheese frosting, whipped cream, or even a simple glaze made with powdered sugar and pineapple juice all work well.

Is this cake supposed to be dense?

Yes, Hawaiian pineapple cake is typically very moist and slightly dense due to the fruit content.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

Can I omit the pecans?

Yes, the pecans are optional and can be left out for a nut-free version.

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 add other fruits?

You can mix in shredded coconut, chopped cherries, or even diced mango for a more tropical blend.

What size pan should I use?

A standard 9×13-inch baking dish is perfect for this recipe, but two 9-inch round pans also work for a layered version.

Conclusion

Hawaiian Pineapple Cake is a fuss-free, flavor-packed dessert that brings a taste of the tropics to your table. With its moist texture, naturally sweet flavor, and easy preparation, it’s a go-to recipe for any occasion. Whether served plain or dressed up with frosting and toppings, this cake is sure to become a favorite in your baking rotation.

Hawaiian Pineapple Cake

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 12 1x
• Category: Dessert
• Method: Baking
• Diet: Vegetarian

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Description

This Hawaiian Pineapple Cake is a moist and tropical dessert packed with crushed pineapple, crunchy pecans, and a hint of vanilla. It’s an easy, one-bowl cake that’s perfect for casual gatherings, potlucks, or when you’re craving something fruity and nostalgic.

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (20 oz) crushed pineapple, with juice
• 1/2 cup chopped pecans

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
• In a large bowl, combine flour, sugar, baking soda, and salt.
• Add eggs, vanilla extract, and the entire can of crushed pineapple (including juice). Mix until just combined.
• Stir in chopped pecans.
• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan before slicing and serving.

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Notes

• Optional: Top with a cream cheese frosting or a coconut glaze for extra tropical flair.
• This cake stays incredibly moist and is even better the next day!