🍍 Hawaiian Pineapple Cake with Cream Cheese Frosting: A Tropical Delight for Every Occasion

There’s something magical about the fusion of warm, sunny flavors and classic comfort baking — and nothing captures that essence quite like a Hawaiian Pineapple Cake. This recipe is simple, moist, and bursting with tropical flavor, crowned with luscious cream cheese frosting and optionally finished with coconut or chopped nuts for that perfect island touch.

Whether you’re craving a casual sweet treat, planning a summer barbecue, or simply want to bring a slice of sunshine into your kitchen, this cake delivers every time. Best of all? It’s an easy, no-fuss recipe that doesn’t require a mixer or even separate bowls. Just mix, bake, frost — and fall in love.

---

🌴 Why You’ll Love This Cake

• One-bowl batter: All the ingredients go into a single bowl — no complicated steps!
• Crushed pineapple magic: Using undrained crushed pineapple infuses the cake with incredible moisture and flavor.
• No oil or butter in the cake: That’s right — the moisture comes from the eggs and pineapple juice, keeping it light and fruity.
• Cream cheese frosting: A classic, tangy-sweet topping that perfectly balances the tropical notes of the cake.
• Customizable: Add coconut, chopped nuts, or even a hint of rum extract to make it your own.

---

🍰 Ingredient Breakdown

Let’s look more closely at the key components of this recipe to appreciate what makes it so special.

For the Cake:

• 2 cups all-purpose flour – The foundation of most cakes, offering a sturdy yet soft texture.
• 2 cups sugar – Sweetens the cake and balances the acidity of the pineapple.
• 2 eggs – Provide richness and help bind the batter.
• 1 teaspoon baking soda – Gives the cake its lift without needing baking powder.
• 1 teaspoon vanilla extract – Adds warm, aromatic flavor.
• Pinch of salt – Enhances overall taste and balances sweetness.
• 1 (20 oz) can crushed pineapple (undrained) – The star ingredient! Be sure to use pineapple packed in its own juice (not syrup) to avoid excess sweetness.
• 1 cup chopped nuts (optional) – Walnuts or pecans work best; they add texture and a nutty counterbalance to the cake’s sweetness.

For the Frosting:

• 1/2 cup (1 stick) butter – Use unsalted for better control over flavor.
• 1 (8 oz) package cream cheese, softened – Brings richness and tang.
• 1 teaspoon vanilla extract – Complements the tangy cream cheese.
• 1 1/2 cups confectioners’ sugar – Creates a smooth, sweet, creamy frosting.
• Coconut for garnish (optional) – Adds an island-inspired look and flavor.

---

🛠 Tools You’ll Need

• Large mixing bowl
• 9×13 inch baking pan
• Whisk or wooden spoon
• Electric mixer (for frosting)
• Spatula for spreading
• Cooling rack (optional)

---

🥄 Step-by-Step Instructions

1. Preheat and Prep

Set your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter, nonstick spray, or line it with parchment if preferred.

2. Mix the Batter

In a large bowl, combine all the cake ingredients: flour, sugar, eggs, baking soda, vanilla, salt, and the undrained crushed pineapple. Stir just until everything is evenly mixed. No need for a mixer — a wooden spoon or spatula works perfectly.

Tip: Overmixing can make the cake dense. Just fold until combined and let the pineapple’s natural juice do the work.

3. Pour and Bake

Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Note: Depending on your oven, baking time might vary slightly. Begin checking around the 35-minute mark.

4. Prepare the Frosting

While the cake bakes, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla, then gradually mix in the powdered sugar until fully incorporated and fluffy.

Tip: If your powdered sugar is lumpy, sift it first to ensure a smooth frosting.

5. Frost While Warm

Here’s the magic touch: Frost the cake while it’s still warm (not hot). This lets the frosting melt slightly into the top layer, creating an almost glaze-like fusion between the cake and icing.

6. Garnish & Cool

Sprinkle with chopped nuts or shredded coconut while the frosting is still soft. Let the cake cool completely before cutting into squares.

---

🍍 Hawaiian Pineapple Cake Tips

• Go full tropical: Add 1/2 cup shredded coconut to the batter for more flavor and texture.
• Add zest: Grate in some lemon or orange zest for a citrusy twist.
• Use fresh pineapple? You can use fresh crushed pineapple, but you’ll need to make sure it’s juicy enough and adjust volume accordingly.
• Make it a layer cake: Divide the batter into two 9-inch round pans and bake for 25–30 minutes. Cool completely before frosting and stacking.

---

🧊 Storage & Make-Ahead

• Room Temp: Store the cake (frosted or unfrosted) covered at room temperature for up to 2 days.
• Refrigerator: Keeps well for 5 days. Let slices sit at room temperature for 15 minutes before serving.
• Freezing: Freeze unfrosted cake layers tightly wrapped for up to 3 months. Thaw, frost, and serve.

---

🥥 Pairing Suggestions

• Beverages: Serve with iced hibiscus tea, pineapple juice spritzers, or a tropical cocktail like a piña colada.
• Side desserts: Pair with coconut macaroons, mango sorbet, or vanilla ice cream.
• Occasions: Perfect for luaus, baby showers, church potlucks, birthdays, or casual summer get-togethers.

---

🌺 Hawaiian Roots & Vibes

While not a traditional native Hawaiian dessert, pineapple cake has become a cherished part of the “Hawaiian-style” dessert repertoire thanks to the island’s pineapple-growing legacy. The use of canned pineapple reflects mid-century American pantry trends — making this cake a nostalgic favorite with tropical flair.

Print