A tropical-inspired cake featuring crushed pineapple and a creamy cream cheese frosting, perfect for a light and luscious dessert.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients.
- Moist and flavorful with the sweetness of pineapple.
- Perfect for gatherings, holidays, or everyday indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Sugar
- Eggs
- Baking soda
- Vanilla extract
- Salt
- Crushed pineapple (undrained)
- Chopped nuts (optional)
For the Cream Cheese Frosting:
- Butter, softened
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Shredded coconut for garnish (optional)
Directions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan.
- Mix together flour, sugar, eggs, baking soda, vanilla, salt, and undrained pineapple in a large bowl until combined. Fold in nuts if using.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly.
- Make the Frosting: Beat butter, cream cheese, and vanilla until smooth. Gradually mix in powdered sugar until fluffy.
- Spread the frosting over the warm cake. Garnish with shredded coconut or nuts if desired.
Servings and Timing
- Servings: 12 slices
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Variations
- Add a layer of fresh fruit like mango or banana between the frosting and cake.
- Substitute the nuts with toasted coconut for an extra tropical flavor.
Storage/Reheating
- Store in the refrigerator for up to 5 days in an airtight container.
- This cake is served cold and does not require reheating.
FAQs
1. Can I use fresh pineapple?
Yes, finely chop and use fresh pineapple, but make sure to include its juice.
2. Can I freeze this cake?
Yes, freeze the unfrosted cake for up to 3 months. Thaw before frosting and serving.
3. What if I don’t have cream cheese?
Substitute with mascarpone cheese or a whipped cream frosting.
4. Can I make this into cupcakes?
Yes, adjust the baking time to 18–22 minutes for cupcakes.
5. Can I use a different frosting?
Buttercream or whipped topping are great alternatives.
6. How can I toast the coconut for garnish?
Spread coconut on a baking sheet and toast in the oven at 350°F for 5–7 minutes, stirring occasionally.
7. Is this cake overly sweet?
The cream cheese frosting balances the sweetness of the cake. Adjust the sugar in the frosting if needed.
8. Can I make this gluten-free?
Yes, use a gluten-free flour blend as a 1:1 substitute.
9. What’s the best way to serve this cake?
Serve chilled or at room temperature with a dollop of whipped cream if desired.
10. Can I add other spices?
A touch of cinnamon or nutmeg complements the pineapple flavor beautifully.
Conclusion
Hawaiian pineapple cake is a refreshing and flavorful dessert that brings the tropics to your table. Easy to make and always a hit, it’s perfect for any occasion!
Print
Hawaiian Pineapple Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-Inspired
Description
A delightfully tropical Hawaiian Pineapple Cake with a moist crumb, tangy pineapple flavor, and creamy cream cheese frosting. Perfect for summer gatherings or holiday parties! #pineapplecake #tropicaldessert #hawaiianrecipes
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple in juice (undrained)
- 1 cup chopped nuts (optional, such as walnuts or pecans)
For the Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Sweetened shredded coconut (optional, for garnish)
Instructions
-
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- Prepare the Cake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the eggs, vanilla extract, and the entire can of crushed pineapple (juice included). Stir until just combined, being careful not to overmix. Fold in the chopped nuts, if using.
- Bake the Cake:
- Pour the batter into the prepared baking pan. Smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Stir in the vanilla extract.
- Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with sweetened shredded coconut, if desired.
- Serve and Enjoy:
- Slice into squares and serve. Refrigerate any leftovers in an airtight container.
- Preheat the Oven:
Notes
- Texture Tip: For a slightly crunchier texture, toast the shredded coconut at 350°F for 5–7 minutes before garnishing.
- Nut-Free Option: Omit the chopped nuts for an allergy-friendly version.
- Storage Tips: Cover and store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: Freeze the unfrosted cake wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature, then frost before serving.
- Variation: Add a thin layer of crushed pineapple or pineapple jam between the cake and frosting for an extra burst of flavor.
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