Name: Hawaiian Pineapple Cake
Prep time: 15 min
Cook time: PT-486455H6M49S
Total time: 1 h
Cuisine: Hawaiian-American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 can (20 oz) crushed pineapple, well drained (reserve 1/4 cup juice); 1/2 cup milk or reserved pineapple juice; 1 1/2 cups powdered sugar; 4 oz cream cheese or 1/2 cup butter (for frosting); Optional: 1/2 cup shredded coconut; Optional: maraschino cherries for garnish

A tropical-inspired, moist cake layered with juicy pineapple and a light frosting—perfect for bringing a taste of the islands to any gathering or everyday treat.

Why You’ll Love This Recipe

I adore how this cake balances sweet pineapple with fluffy texture and a creamy finish. Every bite feels like sunshine, and it’s surprisingly easy to assemble. It’s ideal for celebrations, summer parties, or whenever I want a little vacation in dessert form.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Vanilla extract
Crushed pineapple, drained (reserve some juice)
Milk or pineapple juice
Powdered sugar
Cream cheese or butter (for frosting)
Optional: shredded coconut or maraschino cherries

directions

I preheat the oven and grease a cake pan (9×13″ or two 8″ rounds).
I whisk flour, baking powder, and salt together in a bowl.
In another bowl, I cream the butter and sugar until light and fluffy, then beat in eggs one at a time and stir in vanilla.
I pour in the drained crushed pineapple and a bit of the reserved juice.
Alternately, I add the dry flour mixture and milk or pineapple juice to the batter, mixing until smooth.
I pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean.
While the cake cools, I whip together frosting—creamy combo of cream cheese or butter, powdered sugar, and a splash of pineapple juice until smooth.
I spread the frosting evenly on the cooled cake, then optionally sprinkle shredded coconut or place maraschino cherries on top before slicing to serve.

Servings and timing

This recipe yields one 9×13″ cake or two 8″ round layers, serving 12–16 slices. Prep time is about 15 minutes, baking takes around 30–35 minutes, plus cooling and frosting (about 20 minutes) for a total of roughly 1 hour.

storage/reheating

I store cake slices covered in the refrigerator for up to 4 days—it stays moist. I serve chilled or bring pieces to room temperature for 20 minutes before enjoying. No reheating needed.

FAQs

Can I use fresh pineapple instead of canned?

Yes—I finely chop ripe pineapple and drain excess juice before using. I may reduce added liquid slightly to maintain the batter texture.

How do I prevent the cake from being too soggy?

I thoroughly drain the crushed pineapple and use just enough reserved juice for flavor to avoid excess moisture.

Can I make this gluten-free?

I substitute a 1:1 gluten-free flour blend and ensure baking powder is gluten-free certified. The cake turns out just as fluffy.

What frosting options work well?

I love using cream cheese frosting or a light pineapple glaze made with powdered sugar and juice. A whipped coconut cream frosting is great for dairy-free preferences.

Can I turn this into cupcakes?

Absolutely—I divide the batter among paper-lined muffin cups and bake for 18–20 minutes, then frost when cooled.

Conclusion

I find this Hawaiian Pineapple Cake to be a delightful way to bring tropical flavor into any setting. It’s moist, fruity, and easy to prepare—a perfect treat to brighten the day. Let me know if you’d like suggestions for pairing it with iced tea or making it into decadent trifle!