Hawaiian Pineapple Cake

Hawaiian Pineapple Cake is a moist, tropical-inspired dessert that brings the flavors of the islands straight to my kitchen. It’s made with crushed pineapple baked right into the batter, giving it an incredible texture and natural sweetness. Topped with a rich, creamy frosting, this cake is a refreshing and easy treat perfect for any occasion.

Why You’ll Love This Recipe

I love how this cake is full of pineapple flavor without being overly sweet. It’s simple to mix together—no fancy techniques needed—and stays unbelievably moist thanks to the fruit. The cream cheese or whipped topping frosting adds just the right amount of richness. Whether I’m bringing it to a potluck or enjoying a slice with coffee, it always hits the spot.

Ingredients

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

• All-purpose flour

• Granulated sugar

• Baking soda

• Eggs

• Crushed pineapple (with juice, not drained)

• Vanilla extract

• Chopped nuts (optional, like pecans or walnuts)

For the frosting:

• Cream cheese

• Butter

• Powdered sugar

• Vanilla extract

• Chopped pecans or shredded coconut for topping (optional)

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a large bowl, I mix flour, sugar, and baking soda together.

3. I add eggs, vanilla, and the entire can of crushed pineapple with juice, then stir until well combined.

4. I fold in chopped nuts if using, then pour the batter into the prepared pan and spread it evenly.

5. I bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake cools, I make the frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

7. Once the cake is completely cool, I spread the frosting over the top and garnish with coconut or more chopped nuts if I want extra texture.

Servings and timing

This recipe yields about 12–15 servings, depending on how large I slice it.
Prep time is around 10 minutes, baking takes 30–35 minutes, and I allow another 20–30 minutes for cooling and frosting.

Variations

• I sometimes add shredded coconut directly into the batter for more tropical flavor.

• For a lighter version, I use whipped topping instead of cream cheese frosting.

• Chopped maraschino cherries make a fun addition if I want a pop of color.

• I’ve swapped out some of the flour for whole wheat to make it slightly heartier.

• For individual servings, I bake the batter in cupcake tins and top each with frosting.

storage/reheating

I store the cake in an airtight container in the fridge for up to 5 days. It actually gets better after a day or two as the flavors meld. I serve it chilled or let it come to room temperature before slicing. I don’t reheat this cake—it’s best served cool or at room temp.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used finely chopped fresh pineapple with its juice, but I make sure it’s very soft and juicy to keep the same texture.

Does the cake need to be refrigerated?

If it’s frosted with cream cheese, I keep it in the fridge to stay safe and fresh.

Can I make this cake in advance?

Definitely. I often bake it a day ahead—it stays moist and flavorful, and the frosting sets up nicely.

What’s the best frosting for this cake?

I love the cream cheese frosting, but whipped topping with a touch of pineapple juice also works beautifully for a lighter version.

Can I freeze this cake?

Yes, I freeze the unfrosted cake wrapped tightly, then frost after thawing. It stays moist and delicious even after freezing.

Conclusion

Hawaiian Pineapple Cake is one of those easy, crowd-pleasing desserts I come back to again and again. It’s fruity, moist, and just rich enough to feel indulgent without being heavy. Whether I’m making it for a summer gathering or just treating myself at home, this cake always brings a little sunshine to my plate.

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