Hawaiian Pineapple Cake Recipe
If you’ve ever dreamed of sunshine in dessert form, then you’re in for a treat with this Hawaiian Pineapple Cake. Every forkful is sweet, tangy, moist, and utterly irresistible. Juicy pineapple gets baked right into the tender cake, and a generous swipe of creamy frosting (plus a flutter of coconut flakes, if you like) seals the deal. Whether you’re taking this to a potluck, surprising your family, or just bringing the tropics into your own kitchen, this is one recipe you’ll want to make again and again.
Ingredients You’ll Need
What makes this Hawaiian Pineapple Cake so amazing is how a handful of simple, everyday ingredients can come together for such stellar results. Each one plays an important role in the cake’s flavor, moisture, or dreamy texture—so don’t skip a thing!
- All-purpose flour: Gives the cake structure while keeping it light and fluffy.
- Granulated sugar: Sweetens the cake and adds a little golden color as it bakes.
- Baking soda: Provides essential lift so the cake rises beautifully.
- Salt: Balances out the sweetness and enhances all the flavors.
- Large eggs: Bind everything together and make for a rich, tender crumb.
- Vanilla extract: Rounds out the tropical notes with a warm, fragrant backdrop.
- Crushed pineapple with juice: The star ingredient! Its juice keeps the cake moist while giving a refreshing, bright flavor.
- Chopped walnuts or pecans (optional): Adds a bit of crunch and earthy flavor (perfect if you love a little texture in your cake).
- Cream cheese (for frosting): Makes the frosting dreamy, tangy, and luxuriously smooth.
- Unsalted butter (for frosting): Softens the cream cheese and adds a rich, creamy finish.
- Powdered sugar (for frosting): Sweetens and thickens the frosting to perfect spreading consistency.
- Vanilla extract (for frosting): Keeps the flavor balanced and deliciously fragrant.
- Shredded coconut (optional, for topping): Adds that classic tropical flair and a snowy-white finishing touch.
How to Make Hawaiian Pineapple Cake
Step 1: Prepare the Pan and Preheat the Oven
Heat your oven to 350°F (175°C) so it’s fully up to temp when you’re ready to bake. Grease a 9×13-inch baking pan well—this ensures your Hawaiian Pineapple Cake releases easily later and keeps those beautiful edges intact.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk them together until everything’s evenly distributed, which guarantees a consistent rise and a tender crumb throughout the cake.
Step 3: Add Wet Ingredients and Pineapple
Crack the eggs right into the dry mixture, then add the vanilla extract and every last bit of your undrained crushed pineapple. The juice is crucial—it’s what makes Hawaiian Pineapple Cake so incomparably moist. Stir until the batter comes together with no visible flour streaks.
Step 4: Fold in the Nuts (Optional)
If you want a little crunch, gently fold in your chopped walnuts or pecans. This extra bit of texture is lovely against the softness of the cake, but it’s completely up to you.
Step 5: Bake the Cake
Pour your golden batter into the prepared pan. Level it out for an even bake, then slide it into the oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let your kitchen fill with the bright, sweet aroma of pineapple!
Step 6: Cool Completely
As tempting as it is to dive right in, let the cake cool completely in the pan. This patience pays off—you’ll get a cleaner frosting layer and neater slices later.
Step 7: Make the Frosting
Beat the softened cream cheese and butter until the mix is fluffy and pale. Add the powdered sugar and vanilla, then keep mixing until perfectly smooth and creamy. This luscious frosting is the perfect rich contrast to the fruity cake.
Step 8: Frost and Finish
Spread the cream cheese frosting generously over your cooled cake. For that final tropical touch, sprinkle with shredded coconut if you like. Pop the finished cake in the fridge for a bit—it’ll make cutting into tidy pieces so much easier.
How to Serve Hawaiian Pineapple Cake
Garnishes
Give your Hawaiian Pineapple Cake an irresistible finish by showering it with shredded coconut (toasted or untoasted), or scattering a few more chopped nuts on top for crunch. For added flair, try a few pineapple tidbits or even a cherry in the center of each piece.
Side Dishes
Pair a generous slice of this cake with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For something cool and vibrant, serve with slices of fresh tropical fruit like kiwi, mango, or extra pineapple.
Creative Ways to Present
Cut the cake into neat squares and serve on a pretty platter for parties, or transform it into individual parfaits by layering cubes of Hawaiian Pineapple Cake in glasses with extra frosting and fruit. For a special occasion, bake in a round pan and decorate with pineapple flowers or edible flowers for a summery centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Pineapple Cake keeps beautifully! Cover the pan tightly with plastic wrap or transfer slices to an airtight container, then refrigerate. The flavors deepen and the cake stays supremely moist for up to 4 days—if it lasts that long!
Freezing
To freeze, wrap slices or the whole (unfrosted or frosted) cake well in plastic wrap and then foil. Store in the freezer for up to a month. Thaw overnight in the fridge before serving—the cake stays nice and tender, and the frosting holds up just fine.
Reheating
While Hawaiian Pineapple Cake is usually served chilled or at room temperature, you can gently bring a slice up to room temp before serving. If you want it slightly warm, just a few seconds in the microwave will do—but keep an eye out so the frosting doesn’t get too soft.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely chop your fresh pineapple and include any juice it releases. However, the canned variety guarantees moisture and sweetness, making the process a bit more foolproof.
Can I make this cake without nuts or coconut?
Definitely. Both nuts and coconut are optional. The cake is fantastic even without these add-ins, so feel free to omit them if you prefer a nut-free and coconut-free Hawaiian Pineapple Cake.
Can I bake this as cupcakes instead of a sheet cake?
Yes, you can! Spoon the batter into lined muffin tins, filling each about 2/3 full, and bake for 18–22 minutes. Cupcakes will bake a bit faster, but they’re just as delicious (and extra portable for parties).
How do I know when the cake is fully baked?
The best way is the classic toothpick test: insert a toothpick in the center of the cake, and if it comes out clean or with just a few moist crumbs, your Hawaiian Pineapple Cake is done to perfection.
Can I make the frosting ahead of time?
Yes! Prepare the cream cheese frosting up to 2 days in advance and store it in the fridge. Let it soften slightly at room temperature before spreading for the silkiest finish.
Final Thoughts
I can’t wait for you to experience the kick of sunshine that is Hawaiian Pineapple Cake. Whether you bake it for a festive gathering or a quiet night in, it’s sure to be remembered (and devoured). Give it a try—you just might discover your new favorite crowd-pleaser!
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Hawaiian Pineapple Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this luscious Hawaiian Pineapple Cake. Moist and flavorful, this easy-to-make dessert is perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple with juice (do not drain)
- 1/2 cup chopped walnuts or pecans (optional)
For the frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, for topping)
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add wet ingredients: Mix in eggs, vanilla extract, and crushed pineapple with juice until smooth. Fold in nuts if using.
- Bake: Pour batter into pan and bake for 35–40 minutes until a toothpick comes out clean. Let cool.
- Make frosting: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, mix until creamy. Spread on cake and top with coconut.
- Chill and serve: Chill cake slightly before slicing.
Notes
- This cake stays incredibly moist thanks to the pineapple.
- Perfect for potlucks, birthdays, or summer parties.
- You can skip the frosting for a lighter version or use whipped cream as topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
