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Hawaiian Pineapple Cake

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Short description

Hawaiian Pineapple Cake is a moist, flavorful dessert bursting with tropical sweetness from crushed pineapple and topped with a rich cream cheese frosting. With an optional coconut garnish for extra island flair, this easy-to-make cake is perfect for any occasion, from casual get-togethers to festive celebrations.

Why You’ll Love This Recipe

This Hawaiian Pineapple Cake delivers an irresistible combination of light, fruity flavors and creamy, rich frosting. The use of crushed pineapple ensures a moist texture, while the simple preparation makes it accessible for bakers of all levels. Topped with luscious cream cheese frosting and optional coconut, it brings a taste of the tropics to your dessert table.

Ingredients

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

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups sugar

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • 1 (20 oz) can crushed pineapple (undrained) in its own juice

  • 1 cup chopped nuts (optional)

For the Cream Cheese Frosting:

  • ½ cup butter (1 stick), softened

  • 1 (8 oz) package cream cheese, softened

  • 1 teaspoon vanilla extract

  • 1 ½ cups confectioners’ sugar

Garnish:

  • Coconut (optional)

  • Extra chopped nuts (optional)

Directions

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C).
    Grease a 9×13-inch baking pan.

  2. Mix the Cake Batter
    In a large bowl, combine the flour, sugar, eggs, baking soda, vanilla extract, and a pinch of salt.
    Stir until well combined.
    Add the crushed pineapple (including the juice) and mix well.
    If using nuts, fold them into the batter.

  3. Bake the Cake
    Pour the batter into the prepared baking pan, spreading it evenly.
    Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    Let the cake cool completely in the pan before frosting.

  4. Prepare the Cream Cheese Frosting
    In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
    Add the vanilla extract and gradually mix in the confectioners’ sugar until fully combined.

  5. Frost the Cake
    Spread the cream cheese frosting evenly over the cooled cake.

  6. Garnish
    For a tropical touch, sprinkle coconut over the frosting if desired.
    You can also add extra chopped nuts on top for additional crunch.

Servings and Timing

This recipe makes approximately 12-16 servings.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Variations

  • Extra tropical flavor: Add 1/2 cup of shredded coconut to the cake batter.

  • Pineapple-coconut combo: Substitute half the pineapple juice with coconut milk for enhanced flavor.

  • Citrus twist: Add 1 teaspoon of lemon or lime zest to the batter for a bright citrus note.

  • Nut-free option: Omit the nuts if you prefer a smoother texture.

  • Sheet cake variation: Double the recipe and bake it in a larger sheet pan for bigger gatherings.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days.
Allow it to sit at room temperature for about 15 minutes before serving for the best texture.
The cake can also be frozen, either frosted or unfrosted, for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but make sure it is finely crushed and includes some juice to maintain the cake’s moistness.

How do I prevent the cake from being too wet?

Do not drain the crushed pineapple; the moisture is needed for the correct texture.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance and stored in the refrigerator.

What type of coconut is best for garnish?

Sweetened shredded coconut adds the best flavor and texture for garnish.

Can I use a hand mixer for the frosting?

Yes, a hand mixer works perfectly to achieve a smooth and creamy consistency.

What other frosting can I use?

A simple vanilla buttercream would also pair nicely with this cake if cream cheese frosting is not preferred.

Can I make cupcakes with this recipe?

Yes, bake the batter in cupcake liners for about 18-22 minutes, checking for doneness with a toothpick.

Should I toast the coconut for garnish?

Toasted coconut adds extra flavor and a delightful crunch, but it is optional.

How do I know when the cake is fully baked?

The edges will pull slightly away from the pan, and a toothpick inserted into the center should come out clean.

Can I add other fruits to the batter?

Yes, finely diced mango or shredded carrot can complement the tropical flavors nicely.

Conclusion

Hawaiian Pineapple Cake is a simple yet vibrant dessert that captures the sunny essence of the tropics in every bite. With its moist crumb, creamy frosting, and optional coconut garnish, it is an easy and crowd-pleasing addition to any dessert table. Perfect for parties, potlucks, or simply indulging in a sweet escape, this cake is sure to become a favorite.

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Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Bring a taste of the tropics to your table with this easy Hawaiian Pineapple Cake! Made with crushed pineapple and topped with luscious cream cheese frosting, this moist and flavorful dessert is perfect for potlucks, parties, or whenever you crave a sweet island escape.

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups sugar

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • 1 (20 oz) can crushed pineapple (undrained)

  • 1 cup chopped nuts (optional)

For the Cream Cheese Frosting:

  • 1/2 cup butter (1 stick), softened

  • 1 (8 oz) package cream cheese, softened

  • 1 teaspoon vanilla extract

  • 1 1/2 cups confectioners’ sugar

  • Coconut for garnish (optional)

Instructions

  • Preheat the Oven:

    • Preheat oven to 350°F (175°C).

    • Grease a 9×13-inch baking pan.

  • Mix the Cake Batter:

    • In a large bowl, combine flour, sugar, eggs, baking soda, vanilla extract, and a pinch of salt.

    • Stir until well combined.

    • Add the crushed pineapple (including juice) and mix thoroughly.

    • If using nuts, fold them into the batter.

  • Bake the Cake:

    • Pour batter into the prepared pan and spread evenly.

    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    • Cool completely in the pan before frosting.

  • Prepare the Cream Cheese Frosting:

    • In a medium bowl, beat the softened butter and cream cheese until smooth and creamy.

    • Add vanilla extract and gradually mix in confectioners’ sugar until fully combined.

  • Frost the Cake:

    • Spread the frosting evenly over the cooled cake.

  • Garnish:

    • Sprinkle with coconut and/or additional chopped nuts if desired.

Notes

  • Make sure the pineapple is in its own juice and not syrup for the best texture and flavor.

  • Toasted coconut adds a deeper flavor for garnish if preferred.

  • Store leftovers in the refrigerator for up to 4 days.

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