Hawaiian Pineapple Cake
This Hawaiian Pineapple Cake is ultra-moist, sweet, and bursting with tropical flavor. Made with crushed pineapple and topped with a silky cream cheese frosting, it's an easy one-bowl dessert perfect for potlucks, family gatherings, and summer celebrations. Simple to prepare and always a crowd favorite!
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, baking soda, and salt.
- In another bowl, mix eggs, vanilla, and undrained crushed pineapple.
- Add wet mixture to the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Prepare the topping: beat cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar and vanilla, mixing until creamy.
- Spread the topping over the cooled cake.
- Sprinkle nuts on top if using.
- Chill at least 1 hour before slicing and serving.
Notes
- Use undrained pineapple for best moisture and flavor.
- Chilling after frosting helps the topping set for cleaner slices.
- Add coconut flakes for extra tropical flair.
- Toast the pecans or walnuts for richer flavor.
- Cake stays moist for up to 4 days when refrigerated.