You’re in for a tropical treat! 🍍🌴 A Hawaiian Pineapple Cake is a moist, ultra-easy dessert bursting with pineapple flavor and usually topped with a creamy coconut or cream cheese frosting. It’s nostalgic, crowd-pleasing, and can be made with pantry staples.
Here’s a classic version that’s tried, true, and totally irresistible:
🍍✨ Hawaiian Pineapple Cake
✅ Moist. Tangy. Sweet. Easy.
🛒 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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½ tsp salt
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2 large eggs
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1 can (20 oz) crushed pineapple with juice (don’t drain!)
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1 tsp vanilla extract
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½ cup chopped walnuts or pecans (optional)
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½ cup shredded coconut (optional)
For the Frosting (Cream Cheese Style):
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1 package (8 oz) cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2–2½ cups powdered sugar
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1 tsp vanilla extract
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½ cup chopped pecans or coconut for topping (optional)
👨🍳 Instructions
1. Make the Cake Batter
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish.
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In a large bowl, mix flour, sugar, baking soda, and salt.
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Add eggs, crushed pineapple (with juice), and vanilla. Stir until just combined.
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Fold in nuts and/or coconut if using.
2. Bake
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Pour batter into the prepared pan.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool completely in the pan before frosting.
3. Make the Frosting
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Beat cream cheese and butter together until smooth.
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Gradually add powdered sugar and vanilla. Beat until creamy and fluffy.
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Spread over cooled cake. Sprinkle with nuts or coconut if desired.
🧊 Storage:
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Refrigerate covered for up to 5 days.
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Tastes even better the next day!
💡 Tips & Variations:
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Sheet cake style is traditional, but it also makes great cupcakes (bake 20–22 mins).
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Add mashed banana (½ cup) for a pineapple-banana twist.
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For an old-school touch, top with maraschino cherries and extra pineapple rings!