Here’s a moist, tropical Hawaiian Pineapple Cake 🍍🥥 — sweet, soft, and usually topped with a creamy frosting. It’s an easy, old-fashioned favorite.
Hawaiian Pineapple Cake
Serves: 12–16
Time: ~45 minutes
Ingredients
Cake
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple with juice
Frosting
- ½ cup (1 stick) butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven
350°F (175°C). Grease a 9×13-inch baking dish. - Make batter
In a large bowl, mix flour, sugar, baking soda, and salt.
Add eggs, vanilla, and crushed pineapple with juice.
Stir until just combined (batter will be thick). - Bake
Pour batter into pan.
Bake 35–40 minutes until a toothpick comes out clean. - Make frosting
Beat butter and cream cheese until smooth.
Mix in powdered sugar until creamy. - Frost cake
Spread frosting over completely cooled cake.
Sprinkle with chopped nuts if using.
Tips & Variations
- Add shredded coconut for extra tropical flavor.
- For a lighter topping, use whipped cream instead of frosting.
- Serve chilled — it tastes even better the next day.
- Great as a sheet cake for potlucks and parties.
If you’d like, I can also share a no-frosting Hawaiian pineapple cake, a pineapple coconut poke cake, or a bundt-style version.
