Hawaiian Pineapple Cake

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Hawaiian Pineapple Cake (Moist & Easy)

Prep time: 10 minutes
Bake time: 30–35 minutes
Serves: 12 pieces

🧾 Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 oz / 560 g) crushed pineapple WITH juice
  • (Optional) ½ cup chopped walnuts or pecans
  • (Optional) ½ cup shredded coconut

For the Frosting (Cream Cheese)

  • 1 package (8 oz / 225 g) cream cheese, softened
  • ½ cup (1 stick / 113 g) butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • (Optional) extra coconut or nuts for topping

🍰 Instructions

1. Prepare the Batter

  1. Preheat oven to 175°C (350°F).
  2. Grease a 9×13 inch (23×33 cm) baking pan.
  3. In a large bowl, whisk together:
    • flour
    • sugar
    • baking soda
    • salt
  4. Add eggs, vanilla, and the entire can of crushed pineapple with its juice.
  5. Stir until just combined — do NOT overmix.
  6. Fold in nuts or coconut if using.

2. Bake the Cake

  • Pour the batter into the pan.
  • Bake for 30–35 minutes, until golden and a toothpick comes out clean.
  • Let the cake cool completely.

3. Make the Frosting

  1. Beat cream cheese and butter until smooth.
  2. Add vanilla.
  3. Add powdered sugar gradually until creamy.

4. Frost the Cake

  • Spread frosting over cooled cake.
  • Garnish with coconut or chopped nuts if desired.

💡 Tips for Best Results

  • Pineapple juice makes the cake super moist — don’t drain it!
  • Frost only when the cake is completely cool.
  • For a lighter version, skip the frosting and serve with whipped cream.
  • Cake keeps well refrigerated for 3–4 days.

⭐ Optional Variations

  • Hummingbird-style: add mashed banana + pecans
  • Tropical: add coconut + lime zest
  • No-cream-cheese frosting: top with vanilla glaze

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