🍍 Hawaiian Pineapple Cake

Moist, fruity, and topped with rich cream cheese frosting—this tropical cake is a simple classic that delivers sunshine in every bite!

This Hawaiian Pineapple Cake is the kind of old-fashioned dessert that always gets recipe requests. It’s ultra-moist, thanks to crushed pineapple in every bite, and the cream cheese frosting takes it over the top. With just one bowl and no electric mixer needed for the batter, it’s as easy as it is delicious. Serve it at potlucks, birthdays, holidays—or just because you’re craving a slice of tropical heaven.

🧂 Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 cups sugar

• 2 eggs

• 1 tsp baking soda

• 1 tsp vanilla extract

• Pinch of salt

• 1 (20 oz) can crushed pineapple, undrained (in its own juice—not syrup)

• 1 cup chopped nuts, optional (walnuts or pecans work well)

For the Cream Cheese Frosting:

• ½ cup (1 stick) butter, softened

• 1 (8 oz) package cream cheese, softened

• 1 tsp vanilla extract

• 1½ cups confectioners’ sugar

• Sweetened shredded coconut, optional, for garnish

👩‍🍳 Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the eggs, vanilla, and the entire can of crushed pineapple with its juice. Stir everything together until well combined—no mixer required. Fold in the nuts, if using. Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

To make the frosting, beat the butter and cream cheese together until smooth and fluffy. Add the vanilla, then gradually beat in the confectioners’ sugar until the frosting is thick and spreadable. Spread the frosting evenly over the cooled cake. If desired, sprinkle the top with shredded coconut for a tropical touch. Refrigerate for 20–30 minutes to help the frosting set, then slice and serve.

🕒 Serving Info

• Prep Time: 10 minutes

• Bake Time: 35–40 minutes

• Total Time: 50 minutes

• Servings: 12–16

🍰 Variations

Nut-Free: Leave out the nuts for a smooth, nut-free cake everyone can enjoy.
Coconut-Lovers: Mix ½ cup shredded coconut into the batter for extra flavor.
Sheet Cake Style: You can also bake this in a jelly roll pan for a thinner cake and shorter bake time (about 25–30 minutes).
Pineapple-Coconut Frosting: Add a tablespoon of crushed pineapple to the frosting for a tangy twist.

❄️ Storage Tips

Refrigeration: Store the frosted cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 10–15 minutes before serving for best texture.
Freezing: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight and frost before serving.

❓FAQs

Q: Can I use fresh pineapple instead of canned?
A: It’s best to use canned crushed pineapple for consistent moisture and texture. If using fresh, be sure it’s very finely chopped and juicy, and measure to about 2½ cups.
Q: Can I use a hand mixer for the batter?
A: You can, but it’s not necessary! A sturdy spoon or spatula will do just fine.
Q: Can I make this into cupcakes?
A: Yes! Fill cupcake liners about ¾ full and bake for 20–25 minutes. Frost once cooled.

🌺 Final Bite

This Hawaiian Pineapple Cake is everything you want in a dessert: moist, flavorful, and easy to make with pantry staples. The crushed pineapple keeps it tender and sweet, while the tangy cream cheese frosting balances it perfectly. One bite and you’ll feel like you’re on island time—no plane ticket required!