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

Scale

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

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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.