I was standing in my kitchen last spring, windows open, a soft breeze rolling through, when a scent drifted in from my neighbor’s yard, someone was grilling pineapple. That smell hit me like a wave of memories. It reminded me of the potluck tables at my cousin Keani’s backyard birthday parties in Hilo. Auntie Malia would always bring her signature pineapple cake. No frills. No frosting flowers. Just pure sunshine in a pan.

When I moved to the mainland, I tucked that memory deep into my recipe box—one of those handwritten cards slightly stained from years of use. I still remember how Auntie’s handwriting curved when she wrote “Don’t drain the pineapple!” It’s a simple cake, but one that holds a whole island’s worth of heart. Moist, golden, and just sweet enough to make you smile.

This cake found its way into my life again during a community bake sale I organized at the local library. I wanted to share something warm and nostalgic, something people would take a bite of and instantly feel comforted. It was the first one gone from the table. A lady even came back asking for the recipe for her gluten-free daughter (yes, there’s a variation for that below!).

So here it is—my take on a beloved family treasure. I’ve added a little extra love in the form of tangy cream cheese frosting and a sprinkle of coconut, but the soul of the cake remains untouched. I hope this cake brings joy to your table the same way it’s done for mine.

Short Description

This Hawaiian Pineapple Cake is a tropical, one-bowl wonder made with crushed pineapple and topped with a tangy cream cheese frosting. Incredibly moist, easy to make, and bursting with flavor—perfect for gatherings or an everyday treat.

Key Ingredients

For the Cake Base:

2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 can (20 ounces) crushed pineapple with juice, unsweetened
1 cup chopped nuts (optional)

For the Cream Cheese Frosting:

½ cup unsalted butter (1 stick), softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1½ cups confectioners’ sugar
Shredded coconut for garnish (optional)

Tools Needed

Large mixing bowl
Hand mixer or stand mixer
9×13-inch baking pan
Rubber spatula
Wire cooling rack
Offset spatula or butter knife (for frosting)

Cooking Instructions

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment for easier cleanup.

Step 2: Make the Cake Batter

In a large mixing bowl, add flour, granulated sugar, eggs, baking soda, vanilla extract, salt, and the entire can of crushed pineapple with its juice.
Stir until the batter is fully blended. If using, fold in the chopped nuts.

Step 3: Bake

Pour the batter into the prepared baking pan and smooth the top.
Bake for 35 to 40 minutes, or until the surface turns golden brown and a toothpick inserted in the center comes out clean.

Step 4: Prepare the Frosting

While the cake bakes, beat butter, cream cheese, and vanilla extract together until smooth and creamy. Gradually add in the confectioners’ sugar, mixing until the frosting is silky and spreadable.

Step 5: Frost and Garnish

Once the cake is out of the oven and still warm, gently spread the cream cheese frosting over the top. Sprinkle with shredded coconut and/or extra chopped nuts if desired. Let the cake cool on a wire rack to help the frosting set.

Why You’ll Love This Recipe

Tropical Flavor in Every Bite: Sweet pineapple keeps the cake incredibly moist, with a bright, juicy flavor in every forkful.

One-Bowl Wonder: No need for fancy mixers or multiple bowls—just stir and bake.

Crowd-Pleaser: Perfect for potlucks, birthdays, or a weekend treat.

Make-Ahead Friendly: Gets even better after a night in the fridge.

Customizable: Easily adapted for dietary needs or flavor preferences.

Mistakes to Avoid & Solutions

Draining the Pineapple: Don’t! The juice adds essential moisture and sweetness.
→ Solution: Use the full can, juice included.

Overmixing the Batter: Can make the cake dense.
→ Solution: Mix just until the flour disappears.

Skipping the Warm Frosting Step: The frosting spreads smoother when the cake is warm.
→ Solution: Frost within 5–10 minutes of removing the cake from the oven.

Cold Butter or Cream Cheese: Leads to lumpy frosting.
→ Solution: Let both soften at room temperature for 30 minutes before mixing.

Using Sweetened Pineapple: May make the cake overly sweet.
→ Solution: Always use unsweetened crushed pineapple.

Serving and Pairing Suggestions

Serve chilled or at room temperature

Perfect for brunch buffets, summer potlucks, or birthday tables

Pair with tropical teas, iced green tea, or coconut water

Top with fresh pineapple rings or mango slices for a decorative touch

Serve family-style right from the pan or cut into neat squares for a dessert platter

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 5 days

Freeze individual slices (frosted or unfrosted) for up to 2 months

Reheat slices gently in the microwave for 15–20 seconds to bring back that soft, just-baked feel

Let chilled cake sit out for 10 minutes before serving for best texture

FAQs

1. Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure it’s one that contains xanthan gum for proper structure.

2. Do I need to refrigerate the cake?
Yes, because of the cream cheese frosting, it should be stored in the fridge. Bring to room temp before serving.

3. Can I skip the nuts and coconut?
Absolutely. Both are optional and only for added texture and flavor. The cake shines without them too.

4. Can I use fresh pineapple instead of canned?
You can, but make sure it’s finely crushed and juicy. You’ll need about 2½ cups, including juice.

5. Can I frost it later after it’s cooled?
Yes, but spreading the frosting while the cake is warm creates a smooth finish that melts slightly into the top.

Tips & Tricks

Use a serrated knife to slice the cake cleanly once chilled.

For lighter frosting, beat in 2 tablespoons of Greek yogurt.

Toast the coconut for added flavor and crunch.

Line your pan with parchment for easier removal.

Want extra tang? Add a splash of lemon juice to the frosting.

Recipe Variations

1. Tropical Carrot-Pineapple Cake
Add 1 cup of finely grated carrot to the batter.
Omit nuts if desired.
Bake as directed. Adds depth and fiber.

2. Gluten-Free Pineapple Cake
Swap flour with a gluten-free 1:1 blend.
Keep all other ingredients the same.
Mix gently, as gluten-free flours can become gummy.

3. Pineapple Coconut Sheet Cake
Add ½ cup shredded coconut to the batter.
Top with toasted coconut flakes after frosting.

4. Pineapple Upside-Down Cake Style
Place pineapple rings and maraschino cherries at the bottom of the pan before adding batter.
Invert after baking, skip frosting, or drizzle a glaze.

5. Vegan Pineapple Cake
Replace eggs with ½ cup unsweetened applesauce.
Use plant-based butter and vegan cream cheese in frosting.
Substitute sugar with organic cane sugar.

Final Thoughts

Some recipes hold more than flavor—they hold stories. This pineapple cake is one of them. It’s not fancy, and that’s part of its charm. Just wholesome ingredients stirred together in a single bowl, baked with love, and crowned with a creamy finish that never fails to bring smiles.

Every time I make this cake, I think of home, not just Hawaii, but every kitchen where laughter echoes and someone sneaks a taste of frosting. I’ve seen it bring comfort during hard weeks and joy to celebrations. It’s the kind of recipe you pass on, not just because it’s delicious, but because it means something. I hope you bake it, love it, and share it too.

Let this cake become part of your family’s story, just like it’s been a part of mine.

Hawaiian PIneapple Cake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Cake Base:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 can (20 ounces) crushed pineapple with juice, unsweetened
1 cup chopped nuts (optional)
For the Cream Cheese Frosting:
½ cup unsalted butter (1 stick), softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1½ cups confectioners’ sugar
Shredded coconut for garnish (optional)

Instructions

Step 1: Preheat the Oven
Preheat to 350°F (175°C). Grease or line a 9×13-inch pan.

Step 2: Make the Cake Batter
In a large bowl, combine flour, sugar, eggs, baking soda, vanilla, salt, and crushed pineapple with juice. Stir until smooth. Fold in nuts if using.

Step 3: Bake
Pour into pan and smooth the top. Bake for 35–40 minutes, until golden and a toothpick comes out clean.

Step 4: Prepare the Frosting
Beat butter, cream cheese, and vanilla until creamy. Gradually add confectioners’ sugar and mix until smooth.

Step 5: Frost and Garnish
Spread frosting over the warm cake. Garnish with shredded coconut and/or chopped nuts. Cool before slicing.