Hawaiian Pineapple Cake
Servings
12–15 servings
Ingredients
For the Cake
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2 cups all-purpose flour
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2 cups granulated sugar
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2 teaspoons baking soda
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½ teaspoon salt
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2 large eggs
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1 teaspoon vanilla extract
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1 can (20 ounces) crushed pineapple with juice (do not drain)
For the Frosting
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1 package (8 ounces) cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut (optional)
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½ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat Oven
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan.
2. Make the Batter
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In a large mixing bowl, combine flour, sugar, baking soda, and salt.
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Add eggs, vanilla, and the entire can of crushed pineapple with its juice.
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Mix by hand until just combined. The batter will be loose and moist.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely in the pan on a wire rack.
4. Make the Frosting
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In a medium bowl, beat cream cheese and butter together until smooth and creamy.
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Add powdered sugar and vanilla extract; beat until fluffy.
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Stir in coconut and nuts if desired.
5. Frost the Cake
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Once the cake has cooled completely, spread the frosting evenly over the top.
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Sprinkle with extra coconut or nuts for garnish, if you like.
Serving
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Cut into squares and serve chilled or at room temperature.
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The flavor deepens after refrigerating for a few hours.
Storage
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Store covered in the refrigerator for up to 5 days.
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Best served cold.
Optional Variations
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Pineapple-Coconut Sheet Cake: Add ½ cup shredded coconut directly to the batter.
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Tropical Twist: Fold in ½ cup chopped macadamia nuts or maraschino cherries.
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Layer Cake: Bake in two 9-inch rounds and layer with frosting between.
Would you like me to include a from-scratch pineapple filling (like a cooked pineapple jam layer) to make it richer and more tropical?
