Hawaiian Pineapple Cake Recipe

If you’re on the hunt for a crowd-pleasing dessert that practically transports you to a sun-kissed island, look no further than Hawaiian Pineapple Cake. This moist, lush cake is packed with juicy pineapple, topped with a dreamy cream cheese frosting, and laced with coconut and nuts for extra flavor and texture. Whether you’re making it for a potluck, a birthday, or just as a treat to brighten up your week, this cake always delivers a slice of pure joy. It’s genuinely so easy to whip up, yet always impressive to share!

this Recipe

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples and a can of pineapple work together to create something truly special. Each ingredient in this Hawaiian Pineapple Cake lends its own simple magic, from giving it luscious moisture to adding a subtle crunch or a hint of tropical sweetness.

• All-purpose flour: The foundation for a perfectly structured, yet irresistibly tender cake crumb.
• Granulated sugar: Sweetens every bite and helps the cake brown beautifully while baking.
• Large eggs: Give the cake lift, richness, and a lovely, velvety texture.
• Baking soda: Works with the pineapple juice’s acidity to help the cake rise and stay soft.
• Salt: Enhances flavors and keeps the sweetness in check.
• Vanilla extract: Adds a fragrant depth that ties all the tropical flavors together.
• Crushed pineapple in juice (undrained): The star of the show, providing moisture, tang, and bursts of fruity flavor in every slice.
• Chopped walnuts or pecans (optional): For delicious crunch and a nutty aroma—but feel free to skip or swap them!
• Shredded sweetened coconut (optional): Adds chewy, sweet tropical notes and a beautiful finish to the cake.
• Cream cheese (softened): The base for that classic, tangy-sweet frosting everyone loves.
• Unsalted butter (softened): Makes the frosting irresistibly creamy and smooth.
• Powdered sugar: Ensures the frosting is fluffy, luscious, and just the right sweetness.
• Vanilla extract (for frosting): Completes the frosting with one last touch of indulgent aroma.

How to Make Hawaiian Pineapple Cake

Step 1: Prep Your Pan and Oven

First things first, get your oven heated to 350°F (175°C) so it’s ready to go. Grease a 9×13-inch baking dish with butter or nonstick spray. This step ensures your Hawaiian Pineapple Cake lifts out easily and stays gorgeous and intact.

Step 2: Mix the Batter

Grab a large mixing bowl and combine your all-purpose flour, granulated sugar, eggs, baking soda, salt, and vanilla extract. Stir everything together until just combined—no need to overmix! This helps your cake stay exceptionally tender. The batter will look thick, but just wait for the magic in the next step.

Step 3: Add the Pineapple (and the Juice!)

Open your can of crushed pineapple and pour the entire contents—juice and all—right into your batter. That extra liquid is the secret to the cake’s trademark moistness. Gently fold until it’s fully incorporated and the batter looks even and tropical.

Step 4: Fold in Extras

This is where you make it your own! If you love a little crunch and sweet chewiness, fold in the chopped walnuts or pecans, and the sweetened shredded coconut. Both are optional, but they bring an irresistible dimension to your Hawaiian Pineapple Cake.

Step 5: Bake to Golden Perfection

Pour your batter into the prepared baking dish and level it with a spatula. Slide it into the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—your kitchen will smell like paradise!

Step 6: Cool Before Frosting

Resist the urge to frost right away—letting your cake cool completely ensures the frosting sits beautifully on top and doesn’t melt into the cake. Place the pan on a wire rack and give it at least 30 minutes to an hour.

Step 7: Whip Up the Cream Cheese Frosting

With the cake cooling, it’s time to create that dreamy frosting. Beat the softened cream cheese and butter together until smooth. Add in the powdered sugar and vanilla extract, and whip until light and fluffy. The result is a heavenly topping you’ll want to lick right off the spoon.

Step 8: Frost and Serve Your Hawaiian Pineapple Cake

Once the cake has cooled, spread that luscious cream cheese frosting evenly over the top. This is your moment to transform the cake into a showstopper. Slice, serve, and get ready for rave reviews!

How to Serve Hawaiian Pineapple Cake

Garnishes

For extra flair, sprinkle the top with toasted coconut flakes, chopped walnuts or pecans, or even a scattering of diced pineapple. A few mint leaves or edible flowers add a lovely, inviting touch for special occasions.

Side Dishes

Serve Hawaiian Pineapple Cake alongside a scoop of vanilla ice cream for those who love a la mode style. A platter of fresh tropical fruit—think mango, papaya, and kiwi—pairs beautifully, balancing the cake’s richness with something light and juicy.

Creative Ways to Present

Cut the cake into bite-sized squares for a party tray, or transform it into elegant parfaits by layering cubes with frosting and fruit in clear glasses. For a picnic-ready option, bake the cake in cupcake tins, then frost and garnish individually—cute, portable, and just as delicious!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Hawaiian Pineapple Cake into an airtight container and store it in the refrigerator. Thanks to the cream cheese frosting, the cake stays fresh and delicious for up to 5 days—and it tastes even better after a day or two as the flavors meld.

Freezing

For longer storage, you can absolutely freeze Hawaiian Pineapple Cake. Slice it into squares, wrap each piece tightly in plastic wrap, then tuck them into a freezer bag. The cake can be frozen for up to 2 months. Thaw slices in the fridge overnight for best texture.

Reheating

If you like your cake just slightly warm, pop a slice in the microwave for 10 to 15 seconds. This softens the crumb and awakens the sweet pineapple aroma, making it taste bakery-fresh all over again.

FAQs

Can I make Hawaiian Pineapple Cake without nuts or coconut?

Absolutely! Both walnuts/pecans and coconut are completely optional, so you can leave them out for an equally delicious cake that’s a bit more classic and allergy-friendly.

Is it necessary to use the entire can of pineapple, juice included?

Yes, use all the crushed pineapple and its juice for the right level of moisture and authentic tropical flavor. Draining the juice would leave the cake dry and less flavorful.

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used if it’s finely crushed and juicy, but make sure you have enough liquid—about 20 ounces total including juice—to keep the cake moist like the original.

How long does the frosting take to set?

The cream cheese frosting will set nicely within 30 to 60 minutes in the refrigerator. If you’re serving the cake elsewhere, allow a bit more chill time so the frosting holds up perfectly for slicing and serving.

What’s the best way to transport Hawaiian Pineapple Cake?

For easy transport, keep the cake in its baking dish or use a cake carrier. If it’s a warm day, refrigerate first or place an ice pack under the carrier to keep the frosting stable and fresh on the go.

Final Thoughts

If you’re ready for a dessert that brings smiles and a splash of paradise to any table, it’s time to give Hawaiian Pineapple Cake a try. Whether you love it for its simplicity, its bright tropical flavors, or that creamy ribbon of frosting, this is one recipe you’ll come back to again and again. Happy baking, and may every bite taste like a little island getaway!

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