Craving something sweet, simple, and sunshine-filled? This Hawaiian Pineapple Cake is everything a casual dessert should be: ultra-moist, sweet with natural pineapple juice, and loaded with crushed pineapple and crunchy pecans. It’s baked in one pan, mixed in one bowl, and delivers maximum flavor with minimal effort.
Whether you’re hosting a spring potluck, need a dessert that travels well, or just want a quick tropical fix, this cake is always a hit.
Why I Love This Recipe
This cake hits all the right notes:
- Ridiculously moist thanks to the canned crushed pineapple (juice included!)
- Sweet but balanced, with subtle vanilla and pecan crunch
- Easy to mix by hand—no mixer needed
- Perfect for topping with whipped cream or cream cheese frosting, but totally delicious on its own
Best of all, it tastes even better the next day after the flavors settle in.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 can (20 oz) crushed pineapple, with juice
- ½ cup chopped pecans
Swaps and Notes
- Pineapple: Be sure to use crushed pineapple in juice, not syrup.
- Nuts: Walnuts work in place of pecans, or leave them out for a nut-free version.
- Extra tropical: Add shredded coconut or a touch of cinnamon for extra flavor.
- Frosting: This cake is often served with cream cheese frosting, but a dusting of powdered sugar works too.
Step-by-Step Instructions
🔹 Step 1: Prep Your Pan
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line it with parchment paper.
🔹 Step 2: Mix the Batter
In a large bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Salt
Add:
- Eggs
- Vanilla extract
- Crushed pineapple (with juice)
Stir until well combined. Fold in pecans.
🔹 Step 3: Bake
Pour the batter into your prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
🔹 Step 4: Cool and Serve
Let the cake cool in the pan on a wire rack. Slice and serve as-is, or top with whipped cream, powdered sugar, or frosting.
Tips for Success
- Don’t overmix: Stir just until the ingredients are combined to keep the texture soft and tender.
- Juicy is key: Do not drain the pineapple—its juice makes the cake moist and flavorful.
- Great for freezing: Wrap slices tightly and freeze for up to 2 months.
Serving Suggestions and Pairings
Serve this pineapple cake with:
- A dollop of whipped cream or a light cream cheese frosting
- Fresh pineapple or berries on top
- Blueberry Lemonade – tart and refreshing next to the sweet cake
- Easy Coconut Macaroons – for a full tropical dessert tray
- No-Bake Oreo Cream Pie – perfect for party pairing
- Chocolate Chip Cookie Dough Brownie Bombs – for your chocolate-loving guests
- The Slippery Drank – a sweet drink to end the meal
Storage and Leftovers
- Room Temp: Store tightly covered for up to 3 days.
- Fridge: Keeps well chilled for up to 5 days—just let it come to room temp before serving.
- Freezer: Slice, wrap, and freeze for up to 2 months. Thaw in fridge or on counter.
More Recipes You’ll Love
If you love sweet, fruity, and easy-to-make desserts, try:
- Blueberry Lemonade
- Easy Coconut Macaroons
- No-Bake Oreo Cream Pie
- Chocolate Chip Cookie Dough Brownie Bombs
Final Thoughts
This Hawaiian Pineapple Cake is tropical, tangy, and unbelievably moist—no frosting required. It’s a crowd-pleaser that’s simple enough for weekday baking, but tasty enough to bring to your next party or potluck.
Tried it? Tag @chefmaniac and show us your sunny slice—we’re all about that golden pineapple life! 🍍🍰🌺
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