Hawaiian Pineapple Cake

There’s something magical about a dessert that transports you straight to a tropical island with every bite, and this Hawaiian Pineapple Cake is exactly that kind of recipe. It’s soft, moist, bursting with bright pineapple flavor, and topped with a smooth cream cheese frosting that adds the perfect amount of richness. The first time I tasted this cake was at a summer potluck, tucked between bowls of fruit salad and a mountain of barbecue dishes. One bite in, and I immediately asked for the recipe—only to discover just how simple it truly was.

This cake is perfect for summer gatherings, family celebrations, potlucks, or whenever you crave a sunny, fruity dessert that comes together effortlessly. With no need for electric mixers for the batter and no complicated steps, it’s a beginner-friendly recipe that turns out beautifully every single time. It’s not just delicious—it’s dependable, nostalgic, and irresistibly moist thanks to the crushed pineapple baked right in.

Why You’ll Love Hawaiian Pineapple Cake

• A no-fuss, one-bowl batter that comes together in minutes.
• Ultra-moist texture with no added oil, thanks to undrained crushed pineapple.
• Creamy, rich topping that tastes like a cross between frosting and dessert dip.
• Perfect for potlucks and gatherings—feeds a crowd and travels well.
• Customizable with optional pecans or walnuts for crunch.
• Stays moist for days, making it great for make-ahead desserts.

Ingredients You’ll Need

For the Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 can (20 ounces) crushed pineapple in juice, undrained

For the Creamy Topping

• 1 package (8 ounces) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 1 ¾ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• ½ cup chopped pecans or walnuts (optional but recommended)

Step-by-Step Instructions

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan. This ensures easy release and even baking.
2. Mix Dry Ingredients
   In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. This helps evenly disperse the leavening agent and prevents clumping.
3. Combine Wet Ingredients
   In a separate bowl, whisk the eggs, vanilla extract, and the entire can of crushed pineapple including the juice. The pineapple liquid is what keeps this cake incredibly moist.
4. Bring the Batter Together
   Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing—your batter should look slightly lumpy. Overmixing can make the cake dense rather than tender.
5. Bake the Cake
   Pour the batter into your prepared pan and spread it evenly with a spatula.
   Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top turns golden.
6. Cool Completely
   Let the cake cool in the pan. This cake has a delicate crumb when warm, so cooling helps it set perfectly before frosting.
7. Prepare the Creamy Topping
   In a medium bowl, beat the softened cream cheese and butter together until light, smooth, and fluffy—this is key for silky frosting.
8. Add Powdered Sugar and Vanilla
   Gradually mix in the sifted powdered sugar and vanilla until your topping becomes thick, creamy, and spreadable.
9. Frost the Cake
   Spread the cream cheese topping evenly over the completely cooled cake. Avoid frosting while warm or the topping will melt.
10. Add Nuts (Optional)
    Sprinkle chopped pecans or walnuts over the top. They add a wonderful crunch and pair beautifully with pineapple and cream cheese.
11. Chill Before Serving
    Place the cake in the refrigerator for at least 1 hour. Chilling helps the frosting set and enhances the overall texture.

Serving and Storage Tips

How to Serve

This cake is perfect chilled or at room temperature. Try serving it:

• At backyard cookouts
• At potlucks or church gatherings
• As a refreshing summer dessert
• At tropical-themed parties
• Alongside coffee or tea for a mid-day treat

For extra flair, top servings with:

• Fresh pineapple chunks
• Toasted coconut flakes
• A drizzle of caramel

How to Store

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze unfrosted cake for up to 2 months. Thaw overnight and frost fresh.
• Make-ahead: Bake the cake the day before, frost the next day for perfect texture.

Helpful Notes

• Do not drain the pineapple. The juice is essential for moisture and sweetness.
• Room-temperature eggs make the batter smoother and ensure even baking.
• If you want a slightly lighter frosting, beat in 2–3 tablespoons of cold milk.
• Toasting the nuts enhances their flavor—just 5 minutes in a 350°F oven works wonders.
• For a tangier topping, add 1 tablespoon of lemon juice to the frosting.
• Try adding ½ teaspoon coconut extract to the cake batter for a more Hawaiian twist.

Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?
You can, but you’ll need the juice for moisture. If using fresh, add ½ cup pineapple juice to the batter.

2. Can I bake this as cupcakes?
Yes! Bake at 350°F for 18–22 minutes. Frost once cooled.

3. What’s the best nut to use?
Pecans and walnuts both work beautifully. Pecans have a softer, buttery crunch; walnuts add a slightly earthier flavor.

4. Can I make the cake dairy-free?
The cake itself is dairy-free, but you’ll need a dairy-free cream cheese and butter to replace the frosting ingredients.

5. Why is my cake dense?
This cake is naturally moist, but overmixing the batter or not using enough pineapple juice can make it dense.

Final Thoughts

This Hawaiian Pineapple Cake is the kind of dessert that brings sunshine to any table. It’s unfussy, delightfully moist, and full of bright island flavor, all balanced with a silky cream cheese frosting that makes each bite unforgettable. I’ve made this cake for birthdays, summer picnics, holidays, and even simple weeknight desserts, and it continues to be a crowd favorite wherever it goes.

Whether you're baking for a gathering or simply treating yourself to something sweet and tropical, this cake is a reliable, delicious choice you'll want to make again and again. If you give it a try, share your results—I’d love to hear how it turned out. Happy baking!