Go Back
Delicious Hawaiian Pineapple Cake topped with fresh pineapple and whipped cream.

Hawaiian Pineapple Cake

A tropical-inspired cake that’s moist, fruity, and topped with a luscious cream cheese frosting. This easy pineapple cake is perfect for potlucks, holidays, or whenever you’re craving a sunny, sweet treat.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups 250 g all-purpose flour
  • 2 cups 400 g granulated sugar
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 can 20 oz crushed pineapple in juice (do not drain)
  • 1 tsp vanilla extract
  • For the Frosting:
  • 1 package 8 oz cream cheese, softened
  • ½ cup 1 stick unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ cup chopped pecans or walnuts optional
  • Shredded coconut optional for garnish

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. Add eggs, crushed pineapple with juice, and vanilla extract. Mix until just combined.
  4. Pour batter into prepared pan and spread evenly.
  5. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  6. For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
  7. Spread frosting over cooled cake. Garnish with nuts and/or shredded coconut if desired.
  8. Slice and serve chilled or at room temperature.

Notes

For extra tropical flair, sprinkle toasted coconut on top.
Can also be baked in two 9-inch round pans for a layer cake.
Stores well in the fridge for up to 4 days.