This Hawaiian Pineapple Cake is a delightful, tropical dessert that’s perfect for any occasion. With a moist, fluffy cake bursting with crushed pineapple and topped with creamy, sweet cream cheese frosting, it’s a crowd-pleaser that’s easy to make. I love this recipe because it combines simple ingredients to create a dessert that’s as refreshing as it is delicious!
Why You’ll Like This Recipe
This Hawaiian Pineapple Cake is incredibly moist, thanks to the undrained crushed pineapple that infuses every bite with tropical flavor. The cream cheese frosting adds the perfect balance of sweetness, making it a treat that’s both satisfying and refreshing. This cake is simple, versatile, and perfect for potlucks or any special occasion.
Recipe: Hawaiian Pineapple Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can (20 oz) crushed pineapple, undrained
- ½ cup shredded coconut (optional, for extra tropical flavor)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
Step 2: Mix Wet Ingredients
Add the vanilla extract, eggs, and undrained crushed pineapple to the dry ingredients. Stir until well combined. If using, fold in the shredded coconut for an extra tropical touch.
Step 3: Bake the Cake
Pour the batter into a greased 9x13-inch baking dish and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Step 4: Prepare the Cream Cheese Frosting
In a separate bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 5: Frost the Cake
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Garnish with extra shredded coconut if desired.
Step 6: Serve
Slice and serve this deliciously tropical Hawaiian Pineapple Cake!
Serving and Storage Tips
Serving:
This cake is best served chilled or at room temperature. It’s perfect for outdoor gatherings, holiday dinners, or as a sweet end to any meal.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cake will stay moist and flavorful.
Helpful Notes
- Drain Pineapple Well: For a firmer texture, drain some of the pineapple juice, but leave enough for moisture.
- Add-ins: Feel free to add chopped pecans or macadamia nuts for extra crunch and flavor.
- Double the Recipe: Easily double for a larger gathering or bake as a layered cake for a more impressive presentation.
FAQs
Q1: Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and include some of the juice, but adjust the liquid to maintain consistency.
Q2: Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend to keep it gluten-free without compromising texture.
Q3: Can I use a different frosting?
Yes, whipped topping or coconut whipped cream make excellent alternatives to cream cheese frosting.
Q4: Can I make this cake ahead of time?
Absolutely! You can prepare and frost it a day ahead; just store it in the refrigerator until ready to serve.
Q5: How do I keep the frosting from being too sweet?
You can reduce the powdered sugar slightly and taste as you go to achieve your preferred level of sweetness.
Final Thoughts
This Hawaiian Pineapple Cake is a refreshing, tropical-inspired dessert that’s perfect for any gathering. With its moist texture, sweet pineapple flavor, and creamy frosting, it’s a treat that’s sure to please everyone. Whether you’re baking for family or friends, enjoy each bite of this tropical delight, and happy baking!
Hawaiian Pineapple Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can 20 oz crushed pineapple, undrained
- ½ cup shredded coconut optional, for extra tropical flavor
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
Step 2: Mix Wet Ingredients
- Add the vanilla extract, eggs, and undrained crushed pineapple to the dry ingredients. Stir until well combined. If using, fold in the shredded coconut for an extra tropical touch.
Step 3: Bake the Cake
- Pour the batter into a greased 9x13-inch baking dish and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Step 4: Prepare the Cream Cheese Frosting
- In a separate bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 5: Frost the Cake
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Garnish with extra shredded coconut if desired.
Step 6: Serve
- Slice and serve this deliciously tropical Hawaiian Pineapple Cake!
Notes
- Drain Pineapple Well: For a firmer texture, drain some of the pineapple juice, but leave enough for moisture.
- Add-ins: Feel free to add chopped pecans or macadamia nuts for extra crunch and flavor.
- Double the Recipe: Easily double for a larger gathering or bake as a layered cake for a more impressive presentation.
