Here’s a sweet, moist, and tropical dessert you’ll love — Hawaiian Pineapple Cake! This simple, old-fashioned cake is packed with crushed pineapple, often topped with a creamy frosting or coconut. It’s a perfect potluck or summer treat.
🍍 Hawaiian Pineapple Cake
🕒 Prep Time: 15 min | Bake Time: 30–35 min | Serves: 12
📝 Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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2 tsp baking soda
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1/2 tsp salt
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2 large eggs
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1 (20 oz) can crushed pineapple in juice (do not drain)
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1 tsp vanilla extract
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1/2 cup chopped walnuts or pecans (optional)
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1/2 cup shredded coconut (optional)
For the Frosting (optional but recommended):
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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2 cups powdered sugar
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1 tsp vanilla extract
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1/2 cup chopped pecans or coconut (for topping, optional)
👨🍳 Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Make the Cake Batter
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In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
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Stir in the eggs, entire can of crushed pineapple (with juice), and vanilla.
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Mix just until everything is combined — the batter will be moist and thick.
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Fold in nuts or coconut if using.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely in the pan before frosting.
4. Make the Frosting
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Beat cream cheese and butter until smooth and fluffy.
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Add powdered sugar and vanilla, and beat until creamy.
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Spread over the cooled cake and sprinkle with nuts or coconut, if desired.
🍴 Tips & Variations
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Make it tropical: Add 1/2 cup crushed banana or a handful of chopped maraschino cherries to the batter.
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For a lighter cake, skip the frosting and dust with powdered sugar instead.
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Refrigerate if frosted with cream cheese and enjoy within 3–4 days.