Can I use fresh pineapple instead of canned?

Yes—but be sure to crush it finely and include some juice. Canned pineapple ensures consistent moisture, so adjust accordingly if using fresh.

Is this cake overly sweet?

Not at all. The natural tartness of pineapple balances the sugar, and the tangy cream cheese frosting keeps it from tasting too rich.

Can I make this cake ahead?

Absolutely. In fact, it’s even better the next day once the flavors have settled. Store it covered in the fridge until serving.

Can I use pineapple chunks instead of crushed?

Crushed pineapple blends into the batter evenly. Chunks will create uneven texture, but you can pulse them briefly in a food processor.

Hawaiian Pineapple Cake – 1 Easy Tropical Favorite That Shines

Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 large eggs; 1 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; 1 can (20 oz) crushed pineapple, undrained; 1/2 cup unsalted butter, softened; 8 oz cream cheese, softened; 2 cups powdered sugar; 1 tsp vanilla extract; Optional: chopped pecans, shredded coconut

Description

This moist and simple Hawaiian Pineapple Cake is made in one bowl with pantry staples and crowned with creamy frosting.

Ingredients

Scale

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

1 can (20 oz) crushed pineapple, undrained

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

2 cups powdered sugar

1 tsp vanilla extract

Optional: chopped pecans, shredded coconut

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Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch pan.

2. In a large bowl, whisk flour, sugar, baking soda, and salt.

3. Add eggs, vanilla, and crushed pineapple with juice. Stir to combine.

4. Pour into pan and bake 35–40 minutes until toothpick comes out clean.

5. Cool completely before frosting.

6. Make frosting: beat butter and cream cheese until smooth.

7. Add powdered sugar and vanilla. Beat until creamy.

8. Frost cooled cake. Garnish with coconut or pecans.

Notes

Do not drain the pineapple—its juice adds flavor and moisture.

This cake can be served cold or room temp.

Best enjoyed within 3–4 days when stored covered in the fridge.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American, Hawaiian

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 42g
Sodium: 240mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg