Hawaiian Pineapple Cake

If you’re looking for a dessert that’s light, fruity, and bursting with tropical flavor, this Hawaiian Pineapple Cake is a must-try. Made with crushed pineapple, coconut, and a luscious cream cheese frosting, this cake is moist, sweet, and perfect for any occasion. Whether you’re serving it at a summer picnic, family gathering, or holiday dinner, this cake brings a taste of the islands right to your table.

Why You’ll Love This Cake

• Tropical flavor: Pineapple and coconut make every bite refreshing.
• Super moist: Crushed pineapple keeps the cake soft and tender.
• Easy to make: Simple ingredients, minimal effort, and no mixer required.
• Crowd-pleasing: Works as a sheet cake, layered cake, or even cupcakes.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (20 oz) can crushed pineapple in juice (undrained)
• 1 cup shredded sweetened coconut (optional)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans or walnuts (optional, for topping)

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add eggs, vanilla, and crushed pineapple with juice. Mix until just combined.
4. Stir in shredded coconut if using.

Step 2: Bake the Cake

1. Pour batter into the prepared baking dish.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool completely before frosting.

Step 3: Make the Cream Cheese Frosting

1. Beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, mixing until fluffy.
3. Stir in vanilla extract.

Step 4: Frost & Garnish

1. Spread frosting evenly over the cooled cake.
2. Sprinkle with chopped pecans or walnuts for crunch.
3. Garnish with toasted coconut or pineapple slices if desired.

Variations

• Pineapple Sunshine Cake: Fold in a can of drained mandarin oranges for extra brightness.
• Layered Hawaiian Cake: Bake in round pans, frost between layers, and decorate with pineapple flowers.
• Coconut Cream Twist: Swap some powdered sugar in the frosting for coconut cream powder.
• Cupcake Version: Bake in muffin tins for portable treats.

Tips for Success

• Don’t drain the pineapple: The juice adds natural sweetness and moisture.
• Cool completely before frosting, or the cream cheese frosting will melt.
• Make ahead: This cake tastes even better the next day once flavors meld.
• Keep refrigerated after frosting for freshness.

Why This Cake Is a Crowd Favorite

The beauty of this cake is in its simplicity and tropical flair. The crushed pineapple keeps the cake incredibly moist, while the tangy cream cheese frosting balances the sweetness. It’s easy to make, but the flavor feels special enough for any occasion.

This is the kind of dessert that disappears quickly at potlucks and makes guests ask for the recipe.

Moist, tropical, and oh-so-creamy — this Hawaiian Pineapple Cake is a sweet escape in every slice.