Transport yourself to a tropical paradise with every slice of this delightful Hawaiian Pineapple Cake! This incredibly moist, sweet, and fruity cake is bursting with the bright flavor of crushed pineapple, perfectly complemented by a luscious, tangy cream cheese frosting. It’s a simple, straightforward recipe that yields a wonderfully tender cake, making it an ideal choice for potlucks, family gatherings, or simply when you crave a taste of sunshine.

Why I Love This Recipe

This Hawaiian Pineapple Cake is a true joy to bake and even more delightful to eat. What I love most about it is its incredible moistness and tender crumb, which comes directly from the undrained crushed pineapple. The natural juices from the pineapple infuse the cake with a fantastic fruity flavor and keep it wonderfully hydrated, ensuring every bite is soft and delicious.

The cream cheese frosting is the perfect counterpart, providing a creamy, tangy balance to the sweetness of the cake. It’s a classic pairing that never disappoints! Plus, the recipe is remarkably easy to follow, using simple pantry staples and coming together quickly in one bowl before baking. It’s a fantastic way to bring a touch of tropical flair to any occasion without any fuss, and it always gets rave reviews for its irresistible flavor.

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Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar (granulated)
• 2 large eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt
• 1 (20 oz) can crushed pineapple (undrained) in its own juice
• 1 cup chopped nuts (optional – pecans or walnuts work well)

For the Cream Cheese Frosting:

• ½ cup butter (1 stick), softened (unsalted preferred)
• 1 (8 oz) package cream cheese, softened (full-fat brick cream cheese recommended)
• 1 tsp vanilla extract
• 1 ½ cups confectioners’ sugar (powdered sugar)
• Coconut for garnish (optional, sweetened shredded coconut)

Swaps and Notes

• Crushed Pineapple: Crucially, use a can of undrained crushed pineapple. The juice is vital for the cake’s moisture and flavor. Do not use pineapple in heavy syrup.
• Nuts: Chopped pecans or walnuts add a lovely crunch and nutty flavor. You can omit them if you prefer.
• Eggs & Butter: Ensure eggs, butter, and cream cheese are all at room temperature for the best results and smoother mixing.
• Baking Soda: This is the primary leavening agent; ensure it’s fresh for good rise.
• Vanilla Extract: Pure vanilla extract offers the best flavor for both the cake and frosting.
• Cream Cheese (Frosting): Full-fat brick cream cheese is recommended for a stable and creamy frosting. Avoid using whipped or spreadable cream cheese.
• Confectioners’ Sugar: Sifting the confectioners’ sugar is recommended to prevent lumps in your frosting.
• Garnish: Sweetened shredded coconut adds a tropical touch and a lovely texture to the finished cake.

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Directions:

Baking this Hawaiian Pineapple Cake is incredibly simple, with just a few steps before it bakes to perfection.

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan generously. You can also line the bottom with parchment paper for easier removal.
2. Combine Cake Ingredients: In a large mixing bowl, mix together the 2 cups all-purpose flour, 2 cups granulated sugar, 2 large eggs, 1 tsp baking soda, 1 tsp vanilla extract, and a pinch of salt. Mix with an electric mixer on medium speed or a sturdy whisk until well combined and smooth.
3. Stir in Pineapple & Nuts: Stir in the 1 (20 oz) can crushed pineapple (including the juice) and the 1 cup chopped nuts (if using) into the batter. Mix until just combined. The batter will be relatively thin due to the pineapple juice.
4. Bake Cake: Pour the batter evenly into the prepared 9×13-inch baking pan. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
5. Cool Cake: Remove the cake from the oven and let it cool completely in the pan before frosting. Trying to frost a warm cake will cause the frosting to melt.
6. Make Cream Cheese Frosting: While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the ½ cup softened butter and 1 (8 oz) package softened cream cheese together with an electric mixer until the mixture is smooth and creamy. Add in the 1 tsp vanilla extract. Gradually mix in the 1 ½ cups confectioners’ sugar, a half cup at a time, beating well after each addition until fully combined and the frosting is light and fluffy.
7. Frost & Garnish: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. If desired, sprinkle generously with coconut for garnish.
8. Serve: Slice and serve this delightful Hawaiian Pineapple Cake.

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Pro Tip:

The key to the incredible moistness of this cake is using undrained crushed pineapple. Do not drain the juice! This ensures the cake remains incredibly tender and flavorful. Also, ensure your cake is completely cool before frosting to prevent the frosting from melting.

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Serving Suggestions and Pairings

This Hawaiian Pineapple Cake is a perfect stand-alone dessert, wonderful for sharing.

• Dessert for Any Occasion: Ideal for potlucks, family gatherings, birthdays, or anytime you need a delicious and easy cake.
• Coffee or Tea: A delightful accompaniment to a cup of coffee or a refreshing iced tea.
• Fresh Fruit: A side of fresh berries or tropical fruit (like mango or kiwi) can add extra freshness.
• Ice Cream: A small scoop of vanilla bean ice cream makes for a more indulgent treat.
• Other Moist Cakes: If you love incredibly moist cakes, you might also enjoy my Banana Cake or Ms. Johnny Ruth Pound Cake.

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Storage and Leftover Tips

This cake stores well due to its moistness and the cream cheese frosting.

• Storage: Store the frosted Hawaiian Pineapple Cake in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld beautifully on the second day.
• Freezing (Unfrosted Cake): Baked and completely cooled unfrosted cake can be wrapped tightly in plastic wrap and then aluminum foil, and frozen for up to 2-3 months. Thaw at room temperature before frosting.
• Freezing (Frosted Cake): A fully frosted cake can be frozen. Place the cake (uncovered) in the freezer until the frosting is firm (about 1-2 hours). Then wrap tightly in plastic wrap and then foil. Store for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature before serving.

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More Recipes You Will Love

If you loved the sweet, comforting, and fruity flavors of this cake, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another fantastic zesty and moist cake, check out Coconut Lemon Pound Cake.
• If you’re a fan of rich, classic pound cakes, my Ms. Johnny Ruth Pound Cake or Mile High Eagle Brand Milk Pound Cake are must-tries.
• For a different fruit-filled baked dessert, don’t miss Old Fashioned Peach Cobbler.
• And for a delightful banana-infused bake, consider Banana Cake.

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Final Thoughts

This Hawaiian Pineapple Cake is a simple yet incredibly satisfying dessert that brings a taste of the tropics right to your kitchen. With its moist crumb, vibrant pineapple flavor, and luscious cream cheese frosting, it’s a guaranteed crowd-pleaser for any occasion. Go ahead, bake this delightful cake, and enjoy a slice of sunshine!

What’s your favorite fruit to bake into a cake? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.