Hawaiian Pineapple Cake Delight

This irresistible Hawaiian pineapple cake recipe easily brightens any gathering with its tropical flavor and moist, tender crumb. In just 10 minutes of prep and a quick 30 to 45 minute bake time, you can enjoy a showstopping dessert that is simple to prepare with everyday ingredients and canned crushed pineapple. Whether it is for a summer party or a weeknight treat, this Hawaiian pineapple cake delivers big flavor and all the wow factor you want in a crowd pleasing dessert.

I first baked this easy Hawaiian pineapple cake when I needed a quick, fuss free dessert for a neighborhood block party. The magic comes from stirring juicy crushed pineapple, juice and all, right into the batter, which means each bite melts in your mouth with tropical flavor. Over the years, it has become my go to recipe for summer picnics, birthday celebrations, and any time I want something comforting yet a little bit exotic.

Gather Your Ingredients

• All purpose flour for Hawaiian pineapple cake: Gives structure and a tender crumb, absorbing pineapple juice for extra moisture; scoop with a spoon into your cup for accurate measuring and use gluten free 1 to 1 flour if needed
• Granulated sugar: Sweetens the batter and adds gentle caramelization to the top; you can reduce sugar by up to a quarter cup for a less sweet version
• Baking soda: Reacts with pineapple acidity for a fluffy texture; always use fresh baking soda for the fullest rise
• Large eggs (room temperature): Bind the ingredients for structure and richness; room temp eggs blend more smoothly
• Pure vanilla extract: Adds warm bakery depth to both cake and frosting; real vanilla gives the best aroma and flavor
• Canned crushed pineapple in juice: Delivers signature taste and moisture; use the entire can with its juice for vibrant pineapple flavor (do not drain)
• Chopped walnuts (optional): Bring nutty crunch and contrast; can be omitted for nut free cake or swapped for toasted coconut
• Cream cheese (softened): Forms the ultra creamy frosting with butter, balancing the cake's sweetness; use plant based cream cheese if needed
• Unsalted butter: Combines with cream cheese for a rich, spreadable frosting; plant based butter works as a dairy free option
• Powdered sugar: Sifts easily into the frosting to create a melt in your mouth texture; always sift before mixing for smoothness
• Extra vanilla extract for frosting: Reinforces the bakery aroma in the finished cake
• Extra walnuts (optional): Sprinkle on top for added crunch and pretty presentation; use toasted coconut for a more traditional Hawaiian finish if you prefer

How to Make Hawaiian Pineapple Cake

Prepare the Baking Pan Like a Pro:

Set your oven to 350°F. Grease and flour a 9x13 inch pan, covering every corner so the batter does not stick and the finished pineapple cake slices cleanly. This crucial step ensures easy removal and perfect presentation.

Mix the Dry Ingredients for Even Texture:

In a large mixing bowl, whisk together 2 cups all purpose flour, 2 cups sugar, and 1 teaspoon baking soda. Whisking aerates the flour, preventing clumps so the cake bakes up light and fluffy.

Combine the Wet Ingredients with Pineapple:

Add 2 large eggs, 1 teaspoon vanilla extract, and the full 20 ounce can of crushed pineapple with its juice (do not drain). Gently stir by hand, scraping the bowl and mixing just until all dry patches disappear. Overmixing can make the cake dense, so stop when the batter looks creamy with visible pineapple pieces.

Fold in Optional Walnuts for Crunch:

Gently fold in 1/2 cup chopped walnuts if using. Fold softly, not beat, to keep the crumb tender. Try sweetened coconut here for extra Hawaiian flair, or skip if nut free is needed.

Pour and Spread for Even Baking:

Pour the batter into your prepared pan and use a spatula to spread it evenly, all the way into the corners. Spreading ensures consistent baking and a uniform cake texture throughout.

Bake Until Golden and Clean Toothpick:

Bake in the center of the oven for 30 to 35 minutes. The top will turn golden brown and a toothpick in the center should come out nearly clean with just a few moist crumbs. The pineapple aroma means it is ready to come out!

Cool Completely for Perfect Frosting:

Set the pan on a wire rack and let cool fully. This prevents the cream cheese frosting from melting off, ensuring a perfectly frosted cake that holds up for parties or leftovers.

Make the Silky Cream Cheese Frosting:

Beat 8 ounces softened cream cheese and 1/2 cup unsalted butter together until smooth and light. Add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract; beat until the frosting is thick and creamy, without lumps.

Frost and Garnish for Wow Factor:

Spread the frosting generously over the cooled cake in thick, even strokes. Sprinkle with extra chopped walnuts or toasted coconut for a beautiful finish and extra crunch.

My favorite twist is swapping the walnuts for toasted coconut, which really enhances the tropical flavor of this Hawaiian pineapple cake. There is nothing better than seeing my kids sneak extra slices straight from the fridge the next day—this cake never lasts long in our house! The creamy vanilla frosting on melt in your mouth pineapple cake creates a nostalgic dessert that delivers comfort every time.

Smart Swaps and Variations

This Hawaiian pineapple cake recipe is highly adaptable for different diets and tastes. Substitute a 1 to 1 gluten free flour for the all purpose to make a gluten free version that still bakes up soft and moist. If you need dairy free, swap the cream cheese and butter for plant based versions—the taste of pineapple and vanilla still comes through perfectly. For a tropical finish, try sweetened coconut or chopped macadamia nuts on top instead of walnuts. You can also add cinnamon or nutmeg for a cozy, fall inspired cake variation.

How to Store and Reheat Hawaiian Pineapple Cake

To store this Hawaiian pineapple cake, allow it to cool fully, then cover the pan tightly with plastic wrap, or transfer slices to an airtight container. Refrigerate for up to four days to keep the frosting fresh and the crumb moist. For longer storage, slice the unfrosted cake and wrap pieces in parchment before placing in an airtight freezer safe bag—freeze for up to three months. Thaw overnight in the fridge, and frost after thawing for best results. Let chilled slices sit at room temperature for about 30 minutes before serving for the creamiest frosting texture.

What to Serve with Hawaiian Pineapple Cake

This pineapple cake pairs beautifully with tropical sides and light beverages. I like serving it with scoops of vanilla ice cream or topping each piece with fresh berries or kiwi for a pop of color and contrast. For luaus, serve chilled from the fridge for a refreshing treat and pair with fruity drinks like coconut rum cocktails or pineapple lemonade. For parties or potlucks, add edible flowers for an island themed look and cut into 2 by 2 inch squares for perfect portions.

Nutritional Benefits

Each serving of Hawaiian pineapple cake offers vitamin C and antioxidants from the pineapple, a protein and healthy fat boost from walnuts if included, and is a solid choice for vegetarians. Made without oil or extra fat, this cake can be adapted as a nut free or gluten free dessert with easy substitutions. A typical slice is around 430 calories with about 15 grams of protein, 40 grams of carbs, and 18 grams of fat depending on portion size and added nuts.

Recipe Success Tips

For perfect Hawaiian pineapple cake, always use fresh baking soda so the crumb rises properly. Allow the cake to cool completely before frosting to avoid a melted or runny topping—a common mishap. Mix the batter gently after adding pineapple and eggs to prevent a dense cake, and if you only have round cake pans, divide batter between two and check a few minutes early for doneness to avoid overbaking.

This moist Hawaiian pineapple cake is as quick to make as it is delicious and will have everyone coming back for seconds. Give it a try for your next celebration and discover how easy it is to bring a taste of the tropics to your table!

Common Questions About This Recipe

→ How can I make this cake extra moist?

Use the full can of crushed pineapple with its juice to ensure the cake stays moist and flavorful.

→ Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and use the juice it releases for best results and natural sweetness.

→ Is it necessary to add walnuts?

Walnuts add crunch and flavor but can be omitted or replaced with pecans or left out for nut allergies.

→ How do I know when the cake is done baking?

Check by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

→ What’s the best way to store leftovers?

Keep the cake covered in the refrigerator to maintain freshness, especially with cream cheese frosting.