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Hawaiian Pineapple Cake

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A moist, tropical cake layered with sweet crushed pineapple and topped with a light, creamy frosting—perfect for celebrations, summer gatherings, or a sunny dessert any time of year.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 1 hour
  • Yield: 12–16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian-American
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Mix in the drained pineapple and a splash of reserved juice.
  6. Add dry ingredients alternately with milk or remaining pineapple juice, mixing until smooth.
  7. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely.
  9. Meanwhile, beat together cream cheese or butter with powdered sugar and reserved pineapple juice to form a smooth frosting.
  10. Spread frosting over cooled cake. Top with shredded coconut and maraschino cherries if desired.

Notes

  • Use fresh pineapple if preferred, but drain thoroughly to prevent sogginess.
  • Make gluten-free with a 1:1 flour blend and certified gluten-free baking powder.
  • Swap frosting for a pineapple glaze or whipped coconut cream for variety.
  • Turn into cupcakes by baking for 18–20 minutes in muffin tins.
  • Chill before serving or let stand at room temp for 20 minutes.

Nutrition

Find it online: https://elladishes.com/hawaiian-pineapple-cake/