Hawaiian Pineapple Cake

This Hawaiian Pineapple Cake is a tropical delight, combining the sweetness of crushed pineapple with a moist and fluffy cake base. Topped with a luscious cream cheese frosting and sprinkled with coconut or nuts, this easy-to-make dessert is perfect for potlucks, family gatherings, or when you need a taste of the islands.

Why You’ll Love This Recipe

• Super Moist and Flavorful – The pineapple adds natural sweetness and keeps the cake soft.
• One-Bowl Wonder – Simple ingredients and minimal prep make this a quick and easy dessert.
• No Butter or Oil Needed – The pineapple juice provides moisture, making it a lighter cake.
• Perfect for Any Occasion – Whether for a summer barbecue or a cozy indoor treat, this cake always impresses.
• Customizable – Add coconut, nuts, or even a hint of rum for extra flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Eggs
• Crushed pineapple (with juice)
• Vanilla extract
• Shredded coconut (optional)
• Chopped pecans or walnuts (optional)

For the Cream Cheese Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Milk or pineapple juice (for consistency)

Directions

Make the Cake:

1. Preheat and Prepare – Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add Wet Ingredients – Add eggs, crushed pineapple (with juice), and vanilla extract. Stir until just combined.
4. Fold in Optional Ingredients – If using, mix in shredded coconut or chopped nuts.
5. Bake the Cake – Pour batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Frosting:

6. Beat the Cream Cheese and Butter – In a mixing bowl, beat cream cheese and butter until smooth.
7. Add Sugar and Vanilla – Gradually add powdered sugar and vanilla, mixing until fluffy. If needed, add a splash of milk or pineapple juice for consistency.
8. Frost the Cake – Spread frosting evenly over the cooled cake.
9. Decorate and Serve – Sprinkle with extra coconut or nuts for garnish. Slice and enjoy!

Servings and Timing

• Servings: 12-15 slices
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Cooling & Frosting Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Tropical Twist – Add mashed bananas or a splash of coconut milk for extra island flavor.
• Lighter Version – Reduce sugar in the batter and use Greek yogurt instead of some frosting ingredients.
• Pineapple Upside-Down Cake – Arrange pineapple slices and cherries at the bottom of the pan before adding batter.
• Sheet Cake or Cupcakes – Bake in a sheet pan or muffin tins for easy serving.
• Nut-Free Option – Skip the pecans or walnuts, or use sunflower seeds for a crunch.

Storage/Reheating

• Refrigeration – Store in an airtight container in the fridge for up to 5 days.
• Freezing – Wrap individual slices and freeze for up to 2 months. Thaw in the fridge before serving.
• Room Temperature – Let sit for 15 minutes before serving for the best texture.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes! Finely chop fresh pineapple and add ¼ cup of pineapple juice for moisture.

2. Can I make this cake ahead of time?

Absolutely! Bake the cake a day ahead and frost before serving for the freshest taste.

3. Do I need to drain the pineapple?

No, the juice helps keep the cake moist.

4. What if I don’t have cream cheese for the frosting?

You can use whipped cream or a simple glaze made with powdered sugar and pineapple juice.

5. Can I make this cake gluten-free?

Yes, substitute a 1:1 gluten-free flour blend.

6. How do I make this cake fluffier?

Beat the eggs well before adding them to the batter for a lighter texture.

7. Can I use a different type of frosting?

Yes! A whipped coconut frosting or buttercream would also work well.

8. What’s the best way to cut clean slices?

Use a sharp knife and wipe it clean between cuts.

9. How do I know when the cake is done?

A toothpick inserted in the center should come out with a few moist crumbs.

10. Can I add rum for extra flavor?

Yes! A tablespoon of dark rum adds a delicious tropical depth.

Conclusion

This Hawaiian Pineapple Cake is a simple yet incredibly delicious dessert that brings a taste of the tropics to your table. With its moist texture, sweet pineapple flavor, and creamy frosting, it’s sure to be a hit at any gathering. Try it today and enjoy a slice of paradise!

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

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Description

This Hawaiian Pineapple Cake is a tropical delight featuring a moist vanilla cake base topped with juicy caramelized pineapple and crunchy toasted almonds. Bursting with island flavors, this easy-to-make dessert is perfect for summer gatherings, barbecues, or any time you crave a sweet, fruity treat!

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Ingredients

Units USM Scale 1x2x3x

For the Pineapple Topping:

• 1 can (20 oz) pineapple slices, drained (reserve juice)
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1/2 cup sliced almonds (toasted)

For the Cake Batter:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup pineapple juice (reserved from the can)

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Instructions

1. Preheat & Prepare:
   • Preheat oven to 350°F (175°C).
   • Grease a 9×9-inch baking pan.
2. Make the Pineapple Topping:
   • Pour melted butter into the baking pan and sprinkle brown sugar evenly over it.
   • Arrange pineapple slices on top of the sugar layer.
   • Sprinkle toasted almonds over the pineapples.
3. Prepare the Cake Batter:
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
   • In another large bowl, beat butter and sugar until light and fluffy.
   • Add eggs one at a time, followed by vanilla extract. Mix well.
   • Mix in sour cream and pineapple juice until smooth.
   • Gradually fold in the dry ingredients, mixing until just combined.
4. Bake the Cake:
   • Pour the batter over the pineapple and almonds, spreading evenly.
   • Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
5. Serve & Enjoy:
   • Allow the cake to cool slightly before slicing.
   • Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

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Notes

• For extra caramelization, broil the cake for 1–2 minutes after baking.
• You can use fresh pineapple instead of canned for a fresher taste.
• Store leftovers in an airtight container at room temperature for up to 3 days.

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