Transport yourself to a tropical paradise with every bite of this delightful Hawaiian Pineapple Cake! This incredibly moist and flavorful cake is a true crowd-pleaser, featuring tender cake infused with crushed pineapple, all crowned with a luscious, tangy cream cheese frosting. It’s a surprisingly easy bake that brings a taste of sunshine and pure comfort to any gathering, perfect for summer parties, potlucks, or simply satisfying your sweet tooth.
Why I Love This Recipe
This Hawaiian Pineapple Cake is a pure joy to bake and a guaranteed hit wherever it goes! What I love most is its unbeatable moistness and incredible tropical flavor. The secret lies in using the entire can of crushed pineapple, juice and all, right in the batter – it keeps the cake exceptionally tender and infuses it with bright, fruity sweetness. The simple “mix all wet and dry” method makes the cake batter incredibly quick to prepare. Then, that classic, tangy-sweet cream cheese frosting provides the perfect creamy counterpoint, while the optional coconut garnish adds a beautiful visual and textural touch. It’s a fuss-free recipe for such a delicious result, always bringing smiles and a taste of paradise to the table!
Ingredients
Here’s what you’ll need to create this moist and flavorful Hawaiian Pineapple Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt (about 1/4 teaspoon)
- 1 (20 oz) can crushed pineapple (undrained, in its own juice)
- 1 cup chopped nuts (optional, pecans or walnuts recommended)
For the Cream Cheese Frosting:
- ½ cup (1 stick) butter, unsalted, softened
- 1 (8 oz) package cream cheese, softened
- 1 tsp vanilla extract
- 1 ½ cups confectioners’ sugar (powdered sugar)
- Coconut for garnish (optional, shredded or flaked)
Swaps and Notes
- Crushed Pineapple: Use crushed pineapple in its own juice. Do not drain the juice, as it is crucial for the cake’s moisture and flavor.
- Nuts (Optional): Chopped pecans or walnuts add a lovely crunch and nutty flavor. Omit for a nut-free cake.
- Eggs: Large eggs at room temperature blend best into the batter.
- Baking Soda: This is the primary leavening agent that reacts with the acidic pineapple to make the cake light and fluffy.
- Vanilla Extract: Pure vanilla extract offers the best flavor for both cake and frosting.
- Cream Cheese (Frosting): Ensure it’s completely softened to room temperature for a smooth, lump-free frosting. Full-fat cream cheese is recommended for richness.
- Butter (Frosting): Unsalted butter, softened, for the frosting.
- Confectioners’ Sugar (Frosting): Sift powdered sugar before mixing to prevent lumps in the frosting and ensure a silky-smooth result.
- Coconut (Garnish): Shredded or flaked coconut (sweetened or unsweetened) is optional but adds to the tropical theme.
Directions
Let’s get this delicious Hawaiian Pineapple Cake baking and frosted!
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly. You can also line it with parchment paper, leaving an overhang on the sides for easier removal.
- Mix Cake Ingredients: In a large mixing bowl, combine all the cake ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and a pinch of salt. Add the entire 1 (20 oz) can of undrained crushed pineapple (including its juice) and the 1 cup chopped nuts (if using). Mix well with a whisk or electric mixer until all ingredients are thoroughly combined and the batter is smooth.
- Pour & Bake Cake: Pour the batter evenly into the prepared 9×13-inch baking pan. Spread it out smoothly with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Remove the cake from the oven and transfer the pan to a wire rack. Let the cake cool completely in the pan before attempting to frost it. This is crucial; frosting a warm cake will cause the frosting to melt.
For the Cream Cheese Frosting:
- Beat Butter & Cream Cheese: To make the cream cheese frosting, in a large bowl, using an electric mixer, beat the ½ cup softened unsalted butter and 1 (8 oz) package softened cream cheese together until smooth and creamy, about 2-3 minutes.
- Add Vanilla & Sugar: Add in the 1 teaspoon vanilla extract. Gradually mix in the 1 ½ cups confectioners’ sugar, about 1/2 cup at a time, beating on low speed until incorporated. Once all sugar is added, beat on medium-high speed until the frosting is light, fluffy, and fully combined.
- Frost Cooled Cake: Once the cake has cooled completely, spread the prepared cream cheese frosting evenly over the top of the cake, using an offset spatula.
- Garnish: If desired, sprinkle generously with coconut (shredded or flaked) for garnish.
Tips for Success
- Do Not Drain Pineapple: The juice from the crushed pineapple is absolutely essential for the cake’s incredible moisture.
- Mix Well (But Don’t Overmix): Ensure all ingredients are thoroughly combined, but stop mixing once the batter is smooth to avoid developing too much gluten, which can make the cake tough.
- Cool Cake Completely: This is the golden rule for frosting! Frosting a warm cake will result in a melted, runny mess.
- Softened Cream Cheese & Butter: Ensure both are at room temperature for a smooth, lump-free frosting.
- Sift Powdered Sugar: For the smoothest frosting, sift your confectioners’ sugar to remove any lumps.
Serving Suggestions and Pairings
This Hawaiian Pineapple Cake is a complete and incredibly satisfying dessert on its own, perfect for:
- Summer Parties & BBQs: Its tropical flavor makes it ideal for warm-weather gatherings.
- Potlucks & Picnics: Easy to transport and always a crowd-pleaser.
- Birthday Parties: A cheerful and delicious birthday cake.
- Family Gatherings: A comforting and universally loved treat.
- Coffee or Tea: The perfect accompaniment to balance the sweetness.
- For other delightful tropical-inspired desserts, consider our Pineapple Coconut Cake for a larger, richer bake.
Storage and Leftover Tips
This cake stays wonderfully moist for several days due to the pineapple and cream cheese frosting!
- Refrigeration: Due to the cream cheese frosting, store the cake, covered loosely with plastic wrap or in an airtight cake carrier, in the refrigerator for up to 5-7 days.
- Serving Temperature: While it needs to be stored in the fridge, bringing it out 15-20 minutes before serving can soften the cake slightly for a more tender bite.
- Freezing: This cake freezes exceptionally well. Once completely cooled and frosted, slice into individual squares. Place them on a baking sheet and freeze until firm. Then, transfer the frozen squares to a freezer-safe bag or airtight container, separated by parchment paper, for up to 2-3 months. Thaw in the refrigerator overnight.
More Recipes You Will Love
If you loved the sweet, fruity, and comforting nature of this cake, you’ll definitely want to explore some of our other fantastic, fuss-free dessert and baking recipes:
- For another beloved bake that uses fruit, try our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- For easy and delightful coconut treats, check out These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat.
- And for a refreshing no-bake summer dessert, our This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert is always a hit!
Final Thoughts
This Hawaiian Pineapple Cake recipe is a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying dessert to your table with ease. It’s perfect for any occasion that calls for a touch of tropical sweetness and homemade charm, promising a slice of pure joy with every bite!
Give this recipe a try and let the delicious aromas fill your home! What’s your favorite tropical-inspired dessert to bake? Share your ideas and feedback in the comments below!
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