If you’ve ever dreamed of a moist, sweet slice of tropical heaven, then this Hawaiian Pineapple Cake Recipe is just the ticket. Bursting with juicy crushed pineapple and wrapped in a luscious cream cheese frosting, this cake is a celebration of flavors and textures that never fails to delight. Its simple ingredients combine to create a tender, melt-in-your-mouth experience that feels both familiar and exotically refreshing. Whether it’s a special occasion or a cozy afternoon treat, this dessert offers an irresistible taste of the islands right in your own kitchen.
Ingredients You’ll Need
This Hawaiian Pineapple Cake Recipe calls for straightforward ingredients that you likely already have on hand, yet each plays a critical role in crafting the perfect balance of sweetness, moisture, and texture. From the tangy crushed pineapple to the rich, creamy frosting, every component adds depth and vibrancy to the final cake.
- 2 cups all-purpose flour: Provides structure and a soft crumb essential for a tender cake.
- 2 cups granulated sugar: Sweetens the cake while helping to keep it moist.
- 2 large eggs: Bind the ingredients and add richness.
- 1 teaspoon baking soda: Acts as a leavening agent to give the cake a light rise.
- 1/2 teaspoon salt: Enhances all the flavors in the cake.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor.
- 1 (20 oz) can crushed pineapple with juice (do not drain): The star ingredient, it infuses the cake with tropical sweetness and juicy moisture.
- 1/2 cup chopped walnuts or pecans (optional): Offers a delightful crunch and nutty contrast to the softness of the cake.
- 8 oz cream cheese (softened): Essential for creating the creamy, tangy frosting that complements the pineapple perfectly.
- 1/2 cup unsalted butter (softened): Enhances the frosting’s smooth texture and rich flavor.
- 2 cups powdered sugar: Sweetens and thickens the cream cheese frosting.
- 1 teaspoon vanilla extract: Elevates the frosting with a subtle hint of vanilla.
How to Make Hawaiian Pineapple Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your cake will bake evenly and release easily from the pan once it’s done.
Step 2: Combine the Dry and Wet Ingredients
In a large mixing bowl, blend together the flour, sugar, eggs, baking soda, salt, and vanilla extract with the entire can of crushed pineapple, including the juice. Don’t drain the pineapple because its juice is the magic that keeps this cake wonderfully moist and tender. The batter will be thick and chunky, which is exactly what you want for this tropical treat.
Step 3: Add Nuts (If Desired)
If you’re using walnuts or pecans, gently fold them into the batter now. Nuts add a lovely crunch that contrasts with the soft, rich cake. If nuts aren’t your thing, feel free to skip this step; the cake will still be fabulous.
Step 4: Bake the Cake
Pour the thick batter evenly into the greased baking dish. Use a spatula to smooth the top so it bakes uniformly. Place it in your preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
Step 5: Cool Completely Before Frosting
Once out of the oven, it’s important to let the cake cool completely in the pan. This resting time makes it easier to spread the frosting without it melting into the cake, ensuring that signature creamy layer stays intact and beautiful.
Step 6: Make the Cream Cheese Frosting
While the cake cools, whip together the softened cream cheese and butter until silky smooth. Then gradually add the powdered sugar and vanilla while continuing to beat until the frosting is light, fluffy, and creamy—just how we want it to perfectly complement the tropical cake.
Step 7: Frost and Chill
Spread the cream cheese frosting evenly over the cooled cake. For the best flavor and texture, refrigerate the cake for at least an hour before serving. This chilling allows the flavors to meld beautifully and the frosting to firm up just enough to slice cleanly.
How to Serve Hawaiian Pineapple Cake Recipe
Garnishes
To elevate your Hawaiian Pineapple Cake, consider sprinkling toasted coconut flakes over the frosting. The toasty aroma and added texture create a perfectly balanced tropical vibe that will impress friends and family. Fresh pineapple slices or maraschino cherries can also be charming, colorful touches.
Side Dishes
This cake shines as a sweet finale but pairs wonderfully with light sides like a scoop of vanilla ice cream or a dollop of whipped cream. For a savory-sweet balance, try serving slices alongside grilled ham or a tropical fruit salad featuring mango, papaya, and kiwi.
Creative Ways to Present
Want to mix things up? Transform this beloved recipe into individual cupcakes by adjusting the baking time to 18-22 minutes. Another fun idea is to layer the cake with pineapple slices and frosting in a trifle bowl for a stunning, shareable dessert. No matter how you present it, the flavors will always brighten the occasion.
Make Ahead and Storage
Storing Leftovers
This Hawaiian Pineapple Cake actually improves in flavor and moisture the longer it sits, making it an excellent make-ahead dessert. Store any leftovers in an airtight container in the refrigerator for up to 4 days to keep it fresh and luscious.
Freezing
If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator for the best texture and taste.
Reheating
Since this cake is best served chilled or at room temperature, reheating isn’t necessary. However, if you prefer it slightly warmed, briefly microwave individual slices for 15 to 20 seconds. Just be careful not to overdo it, as the frosting can soften excessively.
FAQs
Can I substitute fresh pineapple for canned crushed pineapple?
Fresh pineapple can be used, but it’s important to crush it finely and include some juice to keep the cake moist. Canned crushed pineapple is convenient and consistent in moisture, which is why it’s the preferred choice for this recipe.
Is it necessary to include the pineapple juice in the batter?
Yes! The juice is a key ingredient that adds moisture and flavor. Draining the pineapple would result in a much drier cake, missing that tropical juiciness.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum to maintain the cake’s texture. The results will still be delicious, though the crumb might be a bit different from the original.
What can I use instead of cream cheese frosting?
If you prefer, a simple whipped cream topping or a light vanilla glaze can be an excellent alternative for those who want a less rich frosting while still complementing the pineapple’s flavor.
How long does this cake keep well at room temperature?
Because of the cream cheese frosting and pineapple juice, it’s best to keep this cake refrigerated. At room temperature, it should be consumed within a few hours to avoid spoilage, especially in warm climates.
Final Thoughts
There’s something truly special about this Hawaiian Pineapple Cake Recipe that brings the warmth and sweetness of the islands right to your kitchen. Its moist texture, zingy pineapple, and creamy frosting make it a crowd-pleaser at any gathering or a comforting treat just for you. I wholeheartedly encourage you to give this tropical delight a try—you might find it becoming your new favorite dessert that brings a little sunshine into every bite!
Print
Hawaiian Pineapple Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Pineapple Cake is a moist and flavorful dessert featuring crushed pineapple that keeps the cake deliciously tender. It is topped with a smooth and creamy cream cheese frosting, making it a perfect tropical treat that’s easy to prepare and ideal for making ahead. You can enjoy it as a classic sheet cake or in cupcake form for more versatile serving options.
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 oz) can crushed pineapple with juice (do not drain)
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Mix Dry and Wet Ingredients: In a large bowl, combine the flour, sugar, eggs, baking soda, salt, vanilla extract, and the entire can of crushed pineapple including the juice. Mix until all ingredients are fully incorporated and the batter is thick.
- Fold in Nuts: If using, gently fold in 1/2 cup of chopped walnuts or pecans to add texture and flavor to the cake.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool completely in the pan so that it sets properly before frosting.
- Prepare the Frosting: In a mixing bowl, beat together 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter until smooth and creamy. Add 2 cups of powdered sugar and 1 teaspoon vanilla extract, then beat until the mixture is light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula or knife.
- Chill Before Serving: Chill the frosted cake to allow the frosting to set, enhancing the flavor and texture before serving.
Notes
- This cake becomes moister the longer it sits, making it ideal for preparing a day ahead.
- For a tropical twist, sprinkle toasted coconut flakes on top of the frosting.
- To make cupcakes instead of a sheet cake, bake for 18–22 minutes, adjusting for size.
