Hawaiian Pineapple Cake

I first made this Hawaiian Pineapple Cake on a whim one summer afternoon when the kids begged for “something sweet but not boring.” I had a can of crushed pineapple, a few pantry staples, and not much else. One hour later, our kitchen smelled like a tropical bakery, and my youngest licked the frosting bowl clean. That cake didn’t just become a hit—it became a tradition. Light, moist, and kissed with real pineapple flavor, this cake tastes like sunshine on a plate. I love how easy it is to throw together, and you’ll love how much everyone asks for seconds.

Why You’ll Love This :

This Hawaiian Pineapple Cake isn’t just a dessert—it’s a nostalgic, crowd-pleasing favorite that tastes like a tropical vacation. What makes it so special? First, it’s incredibly moist thanks to the crushed pineapple folded right into the batter. Second, it’s a one-bowl recipe with zero fuss. No mixers, no layers, no complicated steps. Just stir, bake, and frost. The texture is tender and rich, but not overly sweet.

The simple cream cheese frosting balances the tang of pineapple perfectly. Whether you’re baking for a potluck, birthday, or just a lazy Sunday afternoon, this cake checks all the boxes. It’s comforting, flavorful, and guaranteed to bring smiles. The best part? It only takes about 10 minutes to prep, and it holds up beautifully for a couple of days—if it even lasts that long.

Ingredients for Hawaiian Pineapple Cake

Here’s everything you need to make this easy and flavorful pineapple cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple in juice (do not drain)

For the Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish:

• Chopped pecans or walnuts
• Toasted shredded coconut

Substitutions & Variations for Hawaiian Pineapple Cake

This recipe is super flexible, so feel free to make it your own:

• Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour. The cake turns out just as moist.
• Egg-Free: Swap the eggs for 1/2 cup applesauce or two flax eggs (2 tbsp ground flax + 6 tbsp water).
• Reduced Sugar: Cut sugar to 1 ½ cups without sacrificing flavor.
• Add-Ins: Fold in 1/2 cup chopped nuts or shredded coconut for extra texture.
• Layer Cake: Bake in two 8-inch pans and layer with frosting in between.
• Sheet Cake: The classic way! Bake it in a 9×13-inch pan and frost right in the pan.

Step-by-Step Instructions for Hawaiian Pineapple Cake

This Hawaiian Pineapple Cake comes together in one bowl—no electric mixer needed. Here’s how to make it:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray or butter.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add the wet ingredients. Crack in the eggs, pour in the vanilla, and add the entire can of crushed pineapple with juice. Stir until just combined.
4. Pour and bake. Transfer the batter to your prepared baking pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool completely. Allow the cake to cool in the pan on a wire rack before frosting.
6. Make the frosting. In a medium bowl, beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat until light and creamy.
7. Frost and garnish. Spread frosting evenly over the cooled cake. Top with chopped nuts or coconut, if using.

Pro Tips for Success with Hawaiian Pineapple Cake

• Don’t drain the pineapple! The juice is key for moisture and sweetness.
• Use room temperature ingredients for smooth frosting and even baking.
• Don’t overmix once the wet and dry ingredients are combined. Stir until just blended to keep the crumb tender.
• For extra flair, toast the coconut topping in the oven until golden for a bit of crunch and color.
• Want to serve chilled? This cake tastes great straight from the fridge—especially on warm days.

Storage & Reheating Tips for Hawaiian Pineapple Cake

This cake stores like a dream and tastes even better the next day.

Refrigerator: Store covered in the fridge for up to 5 days. The cream cheese frosting keeps best when chilled.

Freezer: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before frosting.

Reheating: This cake is best served chilled or at room temperature, so no reheating is needed. If you like a warm slice, microwave an unfrosted piece for 10–15 seconds.

What to Serve With This Hawaiian Pineapple Cake

This Hawaiian Pineapple Cake is already bursting with tropical flavor, but if you’re planning a spread or special occasion, here are some delicious pairings:

• Tropical Fruit Salad: A chilled mix of mango, kiwi, and fresh pineapple makes a colorful side.
• Iced Coconut Milk Latte: Creamy and lightly sweet—perfect with a slice of cake on a warm day.
• Grilled Chicken with Teriyaki Glaze: For a full Hawaiian-inspired meal, serve this cake as a sweet ending to grilled mains.
• Whipped Cream or Ice Cream: A scoop of vanilla bean or coconut ice cream makes this cake even more decadent.
• Mint Tea or Pineapple Juice Spritzers: Great drink pairings for brunch or backyard gatherings.

Whether it’s for a summer barbecue or Easter brunch, this cake is easy to pair and always a crowd favorite.

FAQs About Hawaiian Pineapple Cake

Nutrition Information (per serving)

Nutrient	Amount per Serving
Calories	390 kcal
Carbohydrates	58 g
Sugar	42 g
Fat	16 g
Saturated Fat	9 g
Protein	4 g
Fiber	1 g
Sodium	240 mg

Print