Looking for a delicious, easy-to-make dessert that brings a taste of the tropics to your table? This Hawaiian Pineapple Cake is a moist, flavorful treat that combines the sweetness of pineapple with a luscious cream cheese frosting. Perfect for parties, potlucks, or a cozy family dinner, this cake will transport you to a tropical paradise with every bite!

Why You Will Love This Recipe

This Hawaiian Pineapple Cake is perfect for anyone who loves a simple yet delightful dessert. With its moist texture, tangy-sweet flavor, and creamy frosting, it’s a crowd-pleaser for all ages. The best part? It requires no special techniques or hard-to-find ingredients. Even novice bakers can achieve a stunning, delicious result that looks and tastes like it came from a bakery.

Ingredients Breakdown

To make this delicious Hawaiian Pineapple Cake, you will need the following ingredients:

2 cups all-purpose flour – Provides structure and texture to the cake.
2 cups sugar – Adds sweetness; you can use granulated or caster sugar.
2 eggs – Helps bind the ingredients and adds richness.
1 teaspoon baking soda – Acts as a leavening agent, helping the cake rise.
1 teaspoon vanilla extract – Enhances the overall flavor.
Pinch of salt – Balances the sweetness and enhances the flavors.
1 can (20 oz) crushed pineapple in juice (not syrup) – The star ingredient, providing moisture and a tropical flavor.
1 cup chopped nuts (optional) – Adds crunch and a nutty flavor; walnuts or pecans work best.

For the frosting:

1/2 cup unsalted butter – Provides creaminess and flavor.
1 package (8 oz) cream cheese, softened – Creates a tangy, smooth base for the frosting.
1 teaspoon vanilla extract – Adds depth to the frosting flavor.
1 1/2 cups confectioners’ sugar – Sweetens the frosting to the perfect level.
Coconut flakes for garnish (optional) – Adds a finishing touch with a hint of coconut flavor.

Kitchen Equipment Needed

To make this Hawaiian Pineapple Cake, you’ll need:

Mixing bowls
Electric mixer or hand whisk
9×13 inch baking dish
Spatula
Measuring cups and spoons
Cooling rack

Step-by-Step Preparation Guide

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray to ensure the cake doesn’t stick.
Mix the Dry Ingredients: In a large mixing bowl, combine 2 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, and a pinch of salt. Stir these dry ingredients together until well mixed.
Add Wet Ingredients: To the dry mixture, add 2 eggs, 1 teaspoon of vanilla extract, and the entire can of crushed pineapple (including the juice). Mix until the batter is smooth and all ingredients are well combined.
Prepare the Batter: If desired, fold in 1 cup of chopped nuts for added texture and flavor. Ensure the nuts are evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

How to Make the Frosting

Beat the Cream Cheese and Butter: While the cake is baking, prepare the frosting. In a medium bowl, beat together 1/2 cup of softened unsalted butter and 1 package (8 oz) of softened cream cheese until smooth and creamy.
Add Vanilla and Sugar: Gradually add 1 teaspoon of vanilla extract and 1 1/2 cups of confectioners’ sugar. Continue beating until the frosting is fluffy and well combined.
Frost the Cake: Once the cake has finished baking, let it cool slightly but while still warm, spread the frosting evenly over the top. This allows the frosting to melt slightly, creating a smooth finish.
Garnish and Cool: Sprinkle with chopped nuts and coconut flakes, if desired. Allow the cake to cool completely before serving.

Common Mistakes to Avoid

Overbaking: Check the cake a few minutes before the recommended time. Overbaking can result in a dry cake.
Runny Frosting: Make sure the butter and cream cheese are softened to room temperature but not melted. If the frosting is too runny, add a bit more confectioners’ sugar.
Skipping the Pineapple Juice: Do not drain the pineapple! The juice is crucial for the moist texture of the cake.

Serving and Presentation Tips

Serve this Hawaiian Pineapple Cake on a decorative cake plate with a sprinkle of extra coconut flakes or fresh pineapple chunks for a beautiful presentation. For a pop of color, add some tropical flowers around the edges of the plate.

Recipe Variations

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Vegan Version: Replace eggs with flaxseed eggs and use a vegan cream cheese for the frosting.
Add Tropical Fruits: Incorporate diced mango or shredded coconut into the batter for an extra tropical flavor.

Storage and Leftovers

Store any leftover Hawaiian Pineapple Cake in an airtight container in the refrigerator for up to 5 days. To enjoy, let it come to room temperature or warm it slightly in the microwave.

Pairing Suggestions

Pair this cake with fresh tropical fruit salad or a scoop of vanilla ice cream for an indulgent dessert experience. It also pairs wonderfully with a cup of herbal tea or freshly brewed coffee.

FAQs

Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking mix.
Can I freeze this cake? Yes, you can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before frosting and serving.
Can I use fresh pineapple instead of canned? While canned pineapple is recommended for its juice content, you can use fresh pineapple by finely chopping it and adding some pineapple juice.

Conclusion

There you have it—a delicious and easy Hawaiian Pineapple Cake recipe that’s sure to be a hit at any gathering. With its moist texture and tropical flavors, this cake is a must-try for any dessert lover. Don’t forget to share this recipe with friends and family, and subscribe to our blog for more tasty recipes!

Hawaiian Pineapple Cake Recipe