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Hawaiian Pineapple Cake Recipe

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★★★★★

4.5 from 591 reviews

This Hawaiian Pineapple Cake is a moist, tender dessert that combines the natural sweetness and juiciness of crushed pineapple with a fluffy, lightly spiced cake base. Topped with a tangy, creamy cream cheese frosting and optional tropical toppings like shredded coconut and macadamia nuts, this cake brings the flavors of the islands right to your table. Perfect for summer gatherings, celebrations, or anytime you want a taste of the tropics.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 (20-ounce) can crushed pineapple in juice (do not drain)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional, for consistency)

Optional Toppings:

  • Shredded coconut
  • Chopped pecans or macadamia nuts
  • Pineapple slices or chunks

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk the mixture thoroughly to blend all the dry components evenly, which helps the cake rise uniformly and develop the right texture.
  3. Add Wet Ingredients: To the dry ingredients, add the two large eggs, vanilla extract, and the entire can of crushed pineapple including its juice. Mix everything together until the batter is well combined, ensuring the pineapple’s moisture is fully incorporated for a moist cake.
  4. Pour Batter into Pan: Pour the batter evenly into the prepared baking dish, spreading it out with a spatula to smooth the top. This helps the cake bake evenly and develop a consistent thickness.
  5. Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked through.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan placed on a wire rack. Cooling fully is essential before frosting to avoid melting the frosting.
  7. Beat Cream Cheese and Butter: In a medium bowl, use an electric mixer to beat the softened cream cheese and unsalted butter together until the mixture is smooth and fluffy, which creates a creamy base for the frosting.
  8. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition to ensure the frosting is smooth and free of lumps.
  9. Add Vanilla and Adjust Consistency: Mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the consistency is spreadable but still thick enough to hold shape on the cake.
  10. Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula for a smooth finish.
  11. Add Optional Toppings: Sprinkle shredded coconut, chopped pecans or macadamia nuts, and pineapple chunks on top of the frosting to add texture, flavor, and tropical presentation.

Notes

  • Make sure the eggs and cream cheese are at room temperature to ensure smooth mixing and prevent lumps in the batter and frosting.
  • Do not drain the crushed pineapple; the juice adds essential moisture to the cake.
  • You can substitute chopped macadamia nuts for pecans for a more authentic Hawaiian touch.
  • If you prefer, you may line the baking dish with parchment paper to make cake removal easier.
  • This cake tastes even better the next day as the flavors meld together.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Hawaiian Pineapple Cake, Pineapple Cake, Cream Cheese Frosting, Tropical Cake, Moist Cake, Pineapple Dessert

Find it online: https://bakedbylisa.com/hawaiian-pineapple-cake-recipe/