Hawaiian pineapple cake is a moist, golden sheet cake studded with crushed pineapple and finished with a thick layer of tangy cream cheese frosting.
The batter needs no mixer and no creaming step. You stir the ingredients in one bowl, pour the batter into a 9×13 pan, and let the pineapple juice keep the crumb soft. Once cooled, a swirl of cream cheese frosting, a sprinkle of toasted coconut, and a few chopped nuts turn it into a dessert fit for family dinners and gatherings.
Table of Contents
Why This Hawaiian Pineapple Cake Recipe Works
Crushed pineapple does double duty by adding sweetness and moisture. The juice replaces the oil or butter found in many cakes, so the crumb stays tender without a heavy texture.
A single bowl method keeps the batter simple and prevents overmixing. Stir only until the flour disappears, and the cake bakes into an even, golden sheet with a soft center.
Cream cheese frosting offers a tangy counterpoint to the sweet fruit. Spreading it only after the cake is fully cool keeps it thick and glossy instead of sliding off.
Ingredients for Hawaiian Pineapple Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract, for the batter
- 1 pinch salt
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1/2 cup unsalted butter, softened, for the frosting
- 8 oz cream cheese, softened, for the frosting
- 1 tsp vanilla extract, for the frosting
- 1 1/2 cups powdered sugar, for the frosting
- 1/2 cup chopped pecans, for the topping, optional
- 1/2 cup sweetened shredded coconut, for garnish, optional
Crushed pineapple. Buy pineapple packed in juice rather than syrup, and do not drain it, because the juice is part of the batter.
Eggs. They give structure to a batter with no added oil or butter.
Baking soda. The acid in the pineapple activates it and lifts the cake.
Cream cheese. Use a full fat block, not spreadable tub cheese, for a frosting that holds its shape.
Coconut and pecans. Toast both for a few minutes in a dry skillet for a nutty, fragrant finish.
How to Make Hawaiian Pineapple Cake
1. Prep the pan Heat the oven to 350 degrees F and grease a 9×13 inch baking dish so the cake releases cleanly.
2. Mix the batter Stir the flour, sugar, eggs, baking soda, vanilla, salt, and the full can of pineapple with its juice in a large bowl until no dry flour remains.
3. Bake the cake Pour the batter into the dish and bake for 35 to 40 minutes until the top is golden and a toothpick in the center comes out clean.
4. Cool completely Let the cake cool on a rack for about 1 hour. Frosting a warm cake melts it, so patience pays off here.
5. Beat the frosting Beat the butter, cream cheese, and vanilla until smooth, then add the powdered sugar gradually and beat until creamy.
6. Finish and chill Spread the frosting over the cooled cake, scatter the pecans and coconut over the top, and chill for 20 minutes before slicing into 12 squares.
How to Serve Hawaiian Pineapple Cake
Cut the cake into 12 squares and serve it cold or at room temperature. A scoop of vanilla ice cream or a spoonful of whipped cream works well on the side. For a dessert table, set it beside a moist vanilla cake and a fresh fruit pavlova, and offer creamy chocolate buttercream as a topping option for guests who like chocolate. Baked cinnamon rice pudding rounds out a warm and cool contrast.
How to Store and Reheat Hawaiian Pineapple Cake
Cover the frosted cake and refrigerate it for up to 4 days because the cream cheese frosting must stay cold. Let slices sit at room temperature for 15 minutes before serving. For longer storage, freeze the unfrosted cake wrapped tightly for up to 3 months, then thaw it in the refrigerator and add fresh frosting.
Tips and Variations for Hawaiian Pineapple Cake
Do not drain the pineapple. The juice keeps the cake moist and supplies the liquid the batter needs.
Mix gently. Stir just until the flour is combined to keep the crumb soft.
Cool the cake first. A cool cake keeps the frosting thick and stops it from melting into the surface.
Skip the raw batter. The batter contains raw egg and raw flour, so do not taste it before baking.
Toast the coconut. Spread it on a sheet pan and bake at 350 degrees F for 3 to 4 minutes, stirring once, until lightly golden.
Try macadamia nuts. Chopped macadamias fit the tropical flavor and can replace the pecans.
Flag the allergens. The cake contains wheat, egg, dairy, tree nuts, and coconut, so label it clearly.
Keep it cold. Return the frosted cake to the refrigerator within 2 hours, and review the Montana State University Extension egg fact sheet for general egg handling.
Frequently Asked Questions About Hawaiian Pineapple Cake
Why is my Hawaiian pineapple cake sticky on top?
Extra juice or underbaking can leave the surface damp. Bake until a toothpick comes out clean and let the cake cool fully before covering it.
Can I make Hawaiian pineapple cake without nuts?
Yes, the nuts are optional. Skip them or sprinkle on extra toasted coconut for texture.
How do I store Hawaiian pineapple cake?
Refrigerate it covered for up to 4 days because of the cream cheese frosting. For longer storage, freeze it unfrosted.
Can I use fresh pineapple?
Fresh pineapple works if you chop it very fine and include its juice, about 2 cups total. Canned fruit gives more consistent moisture.
Can I bake it in two layers?
Yes. Divide the batter between two 9 inch round pans and start checking with a toothpick at 25 minutes.
Hawaiian Pineapple Cake
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 cup granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract for the batter
- 1 pinch salt
- 1 can crushed pineapple in juice 20 oz, undrained
- ½ cup unsalted butter softened, for the frosting
- 8 oz cream cheese softened, for the frosting
- 1 tsp vanilla extract for the frosting
- 1 ½ cup powdered sugar for the frosting
- ½ cup chopped pecans for the topping, optional
- ½ cup sweetened shredded coconut for garnish, optional
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F and stir the flour, sugar, eggs, baking soda, vanilla, salt, and undrained pineapple until combined.
- Bake. Pour into a greased 9×13 dish and bake for 35 to 40 minutes until golden and a toothpick comes out clean.
- Cool. Cool the cake on a rack for about 1 hour so the frosting will not melt.
- Frost. Beat the butter, cream cheese, and vanilla smooth, add the powdered sugar, and spread over the cooled cake.
- Garnish and chill. Top with pecans and coconut and chill for 20 minutes before cutting into squares.
