Hawaiian Pineapple Cake

Hawaiian Pineapple Cake is the kind of dessert that brings a little sunshine to the table before anyone even takes a bite. It is soft, moist, fruity, and bright, with crushed pineapple baked right into the batter and a smooth cream cheese topping spread generously over the cooled cake.

This is not a fussy layer cake or a complicated bakery-style project. It is a simple 9×13-inch cake that comes together with easy mixing, everyday ingredients, and the kind of dependable method that makes it perfect for potlucks, family celebrations, summer gatherings, birthdays, holidays, or casual weeknight dessert.

The cake itself is wonderfully moist without added oil. The secret is the full can of crushed pineapple in juice, used undrained, so every bit of pineapple liquid goes straight into the batter.

That pineapple juice brings sweetness, moisture, and tropical flavor. The crushed pineapple gives little bursts of fruit throughout the cake, making each slice tender and flavorful without needing anything fancy.

The topping is rich and creamy, made with softened cream cheese, softened butter, sifted powdered sugar, and pure vanilla extract. It tastes smooth, sweet, and tangy enough to balance the fruity cake underneath.

Chopped pecans or walnuts can be sprinkled on top for crunch. They are optional, but they add texture and a warm nutty flavor that pairs beautifully with pineapple and cream cheese.

What makes this cake especially lovable is how unfussy it feels. You whisk the dry ingredients, whisk the wet ingredients, combine them gently, bake, cool, frost, chill, and serve.

It is beginner-friendly, travels well, feeds a crowd, and stays moist for days. That makes Hawaiian Pineapple Cake one of those recipes you can turn to again and again when you want something easy but still memorable.

Every slice feels sunny, nostalgic, and comforting. It is the kind of cake that tastes like it belongs beside fruit salad at a summer potluck, coffee at a mid-day gathering, or a quiet plate after dinner when you want something sweet and soft.

Why You’ll Love This Hawaiian Pineapple Cake

This cake has a no-fuss batter. You do not need an electric mixer for the cake itself.

It is ultra-moist. The undrained crushed pineapple brings both fruit and juice into the batter.

It has a creamy topping. The cream cheese frosting tastes rich, smooth, and slightly tangy.

It is perfect for gatherings. A 9×13-inch pan feeds a crowd and travels well.

It is easy to customize. Add pecans, walnuts, toasted coconut, caramel, fresh pineapple, or a little coconut extract.

It keeps well. The cake stays moist for days, making it a helpful make-ahead dessert.

Recipe Details

This recipe bakes at 350°F (175°C). Use a 9×13-inch baking pan, greased and lightly floured.

The cake base uses 2 cups all-purpose flour. The flour gives the cake structure.

The sugar amount is 1 ½ cups granulated sugar. It sweetens the cake and works with the pineapple juice to create a tender crumb.

The leavener is 2 teaspoons baking soda. It helps the cake rise.

The salt amount is ½ teaspoon fine sea salt. It balances the sweetness and supports the pineapple flavor.

The wet ingredients include 2 large eggs at room temperature, 1 teaspoon pure vanilla extract, and 1 can, 20 ounces, crushed pineapple in juice, undrained. The pineapple juice is essential for moisture.

The cake bakes for 40 to 45 minutes. It is ready when a toothpick inserted in the center comes out clean and the top turns golden.

The topping uses 1 package, 8 ounces, softened cream cheese, ½ cup or 1 stick softened unsalted butter, 1 ¾ cups sifted powdered sugar, and 1 teaspoon pure vanilla extract.

The optional nut topping is ½ cup chopped pecans or walnuts. Toasting the nuts for 5 minutes in a 350°F oven can enhance their flavor.

The frosted cake should chill for at least 1 hour before serving. This helps the topping set and improves the texture.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 can crushed pineapple in juice, 20 ounces, undrained

For the Creamy Topping

• 1 package cream cheese, 8 ounces, softened
• ½ cup unsalted butter, 1 stick, softened
• 1 ¾ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• ½ cup chopped pecans or walnuts, optional but recommended

Optional Serving Ideas, Swaps, and Add-Ins

• Fresh pineapple chunks
• Toasted coconut flakes
• Caramel drizzle
• 2 to 3 tablespoons cold milk
• 1 tablespoon lemon juice
• ½ teaspoon coconut extract
• ½ cup pineapple juice, if using fresh pineapple
• Dairy-free cream cheese
• Dairy-free butter

Ingredient Notes

All-purpose flour gives the cake its structure. Measure it carefully so the cake stays soft instead of heavy.

Granulated sugar sweetens the batter. It also helps the cake bake up tender with the pineapple.

Baking soda helps the cake rise. It is the only leavener in this cake.

Fine sea salt balances the sweetness. It keeps the pineapple and frosting flavors from tasting flat.

Room-temperature eggs blend more smoothly into the batter. They help the cake bake evenly.

Pure vanilla extract gives the cake warm background flavor. It also appears in the cream cheese topping for a smooth, sweet finish.

Crushed pineapple in juice is the heart of the cake. Use the entire 20-ounce can, including the juice.

Do not drain the pineapple. The juice is essential for moisture, sweetness, and the cake’s soft texture.

Cream cheese creates the rich topping. It should be softened so it beats smooth without lumps.

Unsalted butter adds body and richness to the topping. It should also be softened before beating.

Sifted powdered sugar makes the topping smoother. Sifting helps remove lumps before mixing.

Pecans or walnuts add crunch. Both work beautifully with pineapple and cream cheese.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Hawaiian Pineapple Cake

Make the cake with all-purpose flour, sugar, baking soda, salt, eggs, vanilla, and undrained crushed pineapple. Top it with cream cheese frosting and optional nuts.

This gives the classic soft, moist pineapple cake. Chill before serving for the best texture.

Pecan Pineapple Cake

Sprinkle chopped pecans over the cream cheese topping. Pecans have a softer, buttery crunch.

Toast the pecans first if you want more flavor. Just 5 minutes in a 350°F oven works well.

Walnut Pineapple Cake

Use chopped walnuts on top. Walnuts add a slightly earthier flavor.

They pair nicely with the sweet pineapple and creamy frosting. Chop them small enough for easy slicing.

Toasted Coconut Pineapple Cake

Top servings with toasted coconut flakes. This adds a tropical finish and a little texture.

Use the coconut as a garnish rather than mixing it into the cake unless desired. It looks beautiful over the frosting.

Fresh Pineapple Garnish

Top slices with fresh pineapple chunks. This makes the cake look bright and fresh.

Add the fresh pineapple right before serving. This keeps the topping from becoming too wet.

Caramel Drizzle Pineapple Cake

Drizzle caramel over individual slices. The caramel adds sweetness and a richer dessert feel.

Use a light drizzle. The cake is already sweet and moist.

Lighter Cream Cheese Topping

Beat 2 to 3 tablespoons cold milk into the frosting for a slightly lighter texture. Add it gradually.

The topping should stay spreadable, not runny. Stop when it reaches the texture you like.

Tangier Cream Cheese Topping

Add 1 tablespoon lemon juice to the frosting. This gives the topping a brighter tang.

Lemon pairs well with pineapple. Keep the amount at 1 tablespoon so the frosting stays balanced.

Coconut-Extract Cake

Add ½ teaspoon coconut extract to the cake batter. This gives the cake a more Hawaiian-style twist.

Use only ½ teaspoon because coconut extract can be strong. The pineapple should still be the main flavor.

Fresh Pineapple Version

Fresh pineapple can be used, but the batter needs juice for moisture. Add ½ cup pineapple juice if using fresh pineapple.

The canned crushed pineapple is easier and more reliable for this cake. It gives both fruit and liquid in the correct balance.

Cupcake Version

Bake the batter as cupcakes at 350°F for 18 to 22 minutes. Frost once completely cooled.

Watch the cupcakes carefully near the end. They bake faster than the full cake.

Dairy-Free Direction

The cake itself is dairy-free. For the topping, use dairy-free cream cheese and dairy-free butter.

The texture may vary depending on the products used. Chill the frosted cake before serving.

Make-Ahead Pineapple Cake

Bake the cake the day before and frost the next day. This gives the cake time to settle and makes the topping fresh.

Keep the cooled cake covered until frosting. Chill after adding the topping.

Why This Recipe Works

This recipe works because the pineapple does more than add flavor. The undrained crushed pineapple provides both moisture and sweetness, which keeps the cake tender without added oil.

The batter is simple and does not need heavy mixing. Stirring just until combined keeps the cake soft.

The baking soda gives the cake lift. It helps the batter rise in the 9×13-inch pan.

Room-temperature eggs help the batter blend smoothly. This supports even baking.

The cream cheese topping balances the sweetness of the pineapple cake. Its tangy richness keeps every bite from tasting too sugary.

Powdered sugar makes the topping smooth and spreadable. Sifting it helps prevent lumps.

Chilling the cake after frosting helps the topping set. It also makes the texture more cohesive.

The recipe is especially dependable because it is not delicate. It is moist, sturdy, easy to transport, and perfect for serving a crowd.

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Let the oven fully heat before baking the cake.

A steady oven temperature helps the cake rise evenly. It also helps the top turn golden during baking.

Step 2: Prepare the Baking Pan

Grease and lightly flour a 9×13-inch baking pan. Coat the bottom and sides well.

This helps the cake release more easily and bake evenly. Set the prepared pan aside while you make the batter.

Step 3: Whisk the Dry Ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking soda, and ½ teaspoon fine sea salt. Mix until evenly combined.

This helps disperse the baking soda and salt throughout the flour. It also prevents clumps in the batter.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk 2 large room-temperature eggs with 1 teaspoon pure vanilla extract. Add the entire 20-ounce can of crushed pineapple in juice.

Do not drain the pineapple. The pineapple liquid is what keeps this cake incredibly moist.

Step 5: Bring the Batter Together

Pour the pineapple mixture into the dry ingredients. Stir gently until just combined.

The batter should look slightly lumpy. Avoid overmixing, because too much stirring can make the cake dense instead of tender.

Step 6: Spread the Batter in the Pan

Pour the batter into the prepared 9×13-inch pan. Use a spatula to spread it evenly into the corners.

Keep the surface fairly level so the cake bakes evenly. A few small lumps in the batter are fine.

Step 7: Bake the Cake

Bake for 40 to 45 minutes. The cake is done when the top is golden and a toothpick inserted in the center comes out clean.

Do not remove the cake too early. The center needs to be fully baked because the pineapple keeps the crumb very moist.

Step 8: Cool the Cake Completely

Let the cake cool completely in the pan. This cake has a delicate crumb while warm.

Cooling helps the structure set before frosting. Do not rush this step.

Step 9: Soften the Cream Cheese and Butter

Make sure the 8 ounces cream cheese and ½ cup unsalted butter are softened. They should beat smoothly.

Cold cream cheese or butter can leave lumps in the topping. Softened ingredients create a silkier finish.

Step 10: Beat the Cream Cheese and Butter

In a medium bowl, beat the softened cream cheese and softened butter together. Mix until light, smooth, and fluffy.

This step is important for creamy topping. The mixture should look even before adding sugar.

Step 11: Add Powdered Sugar and Vanilla

Gradually mix in 1 ¾ cups sifted powdered sugar and 1 teaspoon pure vanilla extract. Beat until the topping becomes thick, creamy, and spreadable.

Add the sugar slowly so it blends smoothly. Scrape the bowl as needed.

Step 12: Adjust the Topping if Desired

For a slightly lighter frosting, beat in 2 to 3 tablespoons cold milk. Add it gradually.

For a tangier topping, add 1 tablespoon lemon juice. Mix until smooth.

Step 13: Frost the Cake

Spread the cream cheese topping evenly over the completely cooled cake. Cover the top from edge to edge.

Do not frost while the cake is warm. Warm cake can melt the topping.

Step 14: Add Nuts if Using

Sprinkle ½ cup chopped pecans or walnuts over the frosting. Press very lightly if needed so they stay in place.

For more flavor, toast the nuts for 5 minutes in a 350°F oven before using. Let them cool before sprinkling.

Step 15: Chill Before Serving

Place the frosted cake in the refrigerator for at least 1 hour. Chilling helps the frosting set.

The texture improves after chilling. The cake becomes easier to slice neatly.

Step 16: Slice and Serve

Cut the chilled cake into squares. Serve chilled or let pieces sit briefly at room temperature.

Add fresh pineapple chunks, toasted coconut flakes, or caramel drizzle if desired. These toppings make the cake feel extra special.

Step 17: Store Leftovers

Store the cake covered in the refrigerator for up to 4 days. Keep it tightly covered to protect the frosting.

The cake stays moist as it rests. Serve cold or slightly closer to room temperature.

Step 18: Freeze if Needed

Freeze the unfrosted cake for up to 2 months. Thaw overnight and frost fresh.

This gives the best texture. Add the cream cheese topping after the cake has thawed completely.

Serving Ideas

Serve Hawaiian Pineapple Cake chilled for clean slices and a set frosting. The cool cream cheese topping tastes especially good with the moist pineapple cake.

It is also delicious at room temperature. Let slices sit briefly if you prefer a softer frosting texture.

Serve it at backyard cookouts. The pineapple flavor feels bright and refreshing beside summer foods.

Bring it to potlucks or church gatherings. A 9×13-inch pan is easy to transport and serves plenty.

Serve it at tropical-themed parties. Fresh pineapple chunks or toasted coconut flakes make the presentation even more fitting.

Pair it with coffee or tea for a mid-day treat. The cake is sweet but still simple enough for an afternoon slice.

Add a drizzle of caramel for extra richness. This turns each slice into a more indulgent dessert.

Top servings with toasted coconut for texture. The coconut adds a gentle tropical feel without changing the cake itself.

Storage

Store Hawaiian Pineapple Cake covered in the refrigerator. It stays fresh for up to 4 days.

Because the topping contains cream cheese, refrigeration is best. Keep it covered so the cake does not dry out.

The cake stays moist as it rests. The pineapple helps keep the crumb soft for days.

If serving later, cut slices only when needed. Keeping the cake whole helps protect moisture.

Use a lid, foil, or plastic wrap to cover the pan. Avoid pressing wrap directly into the frosting if possible.

Serve chilled or let slices sit briefly at room temperature. Both options work well.

Do not leave the cake uncovered in the refrigerator. The frosting can absorb odors.

Freezing

Freeze the cake unfrosted for the best texture. Wrap it well after it has cooled completely.

The unfrosted cake can be frozen for up to 2 months. Thaw overnight before frosting.

Once thawed, prepare the cream cheese topping fresh. Spread it over the cake and chill before serving.

Freezing the frosted cake is not the preferred method. Fresh frosting gives a smoother texture and better presentation.

If freezing slices, make sure the cake is well wrapped. Pineapple cake is moist, so good wrapping helps protect it.

Thaw in the refrigerator. Let it come to serving temperature before frosting or serving.

This freezer option is helpful for make-ahead desserts. Bake early, frost fresh, and serve when needed.

Make-Ahead

This cake is excellent for making ahead. Bake the cake the day before and frost it the next day.

Let the cake cool completely before covering. Store it at room temperature only if unfrosted and for a short time, or refrigerate if needed.

Prepare the cream cheese topping when you are ready to frost. Softened cream cheese and butter make the smoothest topping.

After frosting, chill the cake for at least 1 hour. This sets the topping and improves slicing.

For gatherings, make the cake the day before serving. It stays moist and travels well.

If adding fresh pineapple, toasted coconut, or caramel, add those closer to serving. This keeps the toppings looking fresh.

Nuts can be added after frosting and before chilling. They hold well on top.

Helpful Notes for Best Results

Do not drain the pineapple. The juice is essential for moisture and sweetness.

Use room-temperature eggs. They help create a smoother batter and more even bake.

Do not overmix the batter. Stir only until the wet and dry ingredients come together.

The batter should look slightly lumpy. That is better than overworked batter.

Cool the cake completely before frosting. Warm cake will melt the cream cheese topping.

Sift the powdered sugar for smoother frosting. This prevents lumps.

Toast nuts for 5 minutes at 350°F if you want stronger flavor. Let them cool before sprinkling on top.

Chill the cake at least 1 hour before serving. This helps the frosting set and makes the cake easier to slice.

Variations

Classic Hawaiian Pineapple Cake

Use flour, sugar, baking soda, salt, eggs, vanilla, undrained crushed pineapple, and cream cheese topping. Finish with optional pecans or walnuts.

This gives the classic moist pineapple cake. Chill before serving.

Pecan Hawaiian Pineapple Cake

Top the frosted cake with chopped pecans. Pecans add a soft, buttery crunch.

Toast them for 5 minutes at 350°F if desired. Cool before adding.

Walnut Hawaiian Pineapple Cake

Use chopped walnuts instead of pecans. Walnuts bring a slightly earthier flavor.

They pair nicely with cream cheese and pineapple. Sprinkle evenly over the frosting.

Toasted Coconut Pineapple Cake

Top servings with toasted coconut flakes. This gives the cake extra tropical flavor.

Add coconut right before serving if you want the best texture. It looks pretty on the cream cheese topping.

Fresh Pineapple-Topped Cake

Add fresh pineapple chunks to each serving. This makes the cake brighter and fruitier.

Add fresh pineapple at serving time. This prevents extra moisture from sitting on the frosting.

Caramel Pineapple Cake

Drizzle caramel over slices before serving. It adds richness and sweetness.

Use a light drizzle. The cake is already moist and sweet.

Coconut-Extract Pineapple Cake

Add ½ teaspoon coconut extract to the cake batter. This gives a more tropical flavor.

Do not add too much. Coconut extract can become strong quickly.

Lemon Cream Cheese Topping

Add 1 tablespoon lemon juice to the frosting. This makes the topping tangier.

The lemon brightens the pineapple flavor. Mix until smooth.

Lighter Cream Cheese Topping

Beat in 2 to 3 tablespoons cold milk. This makes the topping a little lighter.

Add the milk gradually. Stop when the topping is spreadable.

Fresh Pineapple Cake Direction

Use fresh pineapple if desired, but add ½ cup pineapple juice to the batter. The cake needs that liquid for moisture.

Canned crushed pineapple is easier. It gives both fruit and juice in one ingredient.

Cupcake Version

Bake the batter as cupcakes at 350°F for 18 to 22 minutes. Cool completely before frosting.

Cupcakes are a good option for parties. Watch closely near the end of baking.

Dairy-Free Direction

The cake itself is dairy-free. Use dairy-free cream cheese and dairy-free butter for the topping.

The topping texture may vary by brand. Chill before serving.

Troubleshooting

The Cake Is Dense

The batter may have been overmixed. Stir only until the ingredients are just combined.

The cake can also become dense if there is not enough pineapple juice. Do not drain the pineapple.

The Cake Is Dry

The pineapple may have been drained. Use the full can of crushed pineapple with juice.

Overbaking can also dry the cake. Check at 40 minutes.

The Center Is Not Done

The cake may need more time. Bake until a toothpick inserted in the center comes out clean.

Because the cake is very moist, the center needs enough time. Continue baking in small increments if needed.

The Frosting Is Lumpy

The cream cheese or butter may not have been soft enough. Use softened ingredients and beat until smooth before adding powdered sugar.

Sifting the powdered sugar also helps. It prevents small sugar lumps.

The Frosting Is Too Thick

Beat in 2 to 3 tablespoons cold milk, adding gradually. Stop when it becomes spreadable.

Do not add too much at once. The topping should stay thick enough to hold on the cake.

The Frosting Is Too Sweet

Add 1 tablespoon lemon juice for a tangier topping. This balances the sweetness.

Make sure it is mixed in smoothly. The lemon should brighten the frosting.

The Nuts Taste Flat

Toast them for 5 minutes in a 350°F oven. Toasting enhances the flavor.

Let them cool before adding to the frosting. Warm nuts can soften the topping.

The Cake Stuck to the Pan

The pan may not have been greased and floured well enough. Coat the pan before adding batter.

Letting the cake cool before slicing also helps. Warm cake has a delicate crumb.

The Frosting Melted

The cake was likely still warm. Cool completely before frosting.

After frosting, chill for at least 1 hour. This helps the topping set.

The Cake Tastes Too Plain

Make sure the pineapple juice was included. You can also add ½ teaspoon coconut extract for a more tropical note.

Fresh toppings like pineapple chunks, toasted coconut, or caramel can also add flavor. Add them before serving.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but the batter still needs pineapple juice for moisture. Add ½ cup pineapple juice if using fresh pineapple.

Canned crushed pineapple is easier because it includes both fruit and juice. Do not drain it when using canned.

Can I bake this as cupcakes?

Yes, bake the batter as cupcakes at 350°F for 18 to 22 minutes. Frost once cooled.

Watch them closely because cupcakes bake faster than a full cake. They should be set and baked through.

What is the best nut to use?

Pecans and walnuts both work beautifully. Pecans have a softer, buttery crunch.

Walnuts add a slightly earthier flavor. Use whichever you prefer.

Can I make the cake dairy-free?

The cake itself is dairy-free. For the topping, use dairy-free cream cheese and dairy-free butter.

The topping texture may vary depending on the products used. Chill before serving.

Why is my cake dense?

This cake is naturally moist, but overmixing the batter can make it dense. Stir only until just combined.

Not using enough pineapple juice can also make it dense. Do not drain the crushed pineapple.

How long does Hawaiian Pineapple Cake last?

Store the frosted cake covered in the refrigerator for up to 4 days. Keep it tightly covered.

The pineapple keeps the cake moist. The cream cheese topping should stay refrigerated.

Can I freeze Hawaiian Pineapple Cake?

Yes, freeze the unfrosted cake for up to 2 months. Thaw overnight and frost fresh.

This gives the best texture. Add the cream cheese topping after thawing.

Can I make this cake ahead?

Yes, bake the cake the day before and frost it the next day. This gives excellent texture.

After frosting, chill for at least 1 hour before serving. This helps the topping set.

Why This Recipe Works So Well

Hawaiian Pineapple Cake works because crushed pineapple brings both flavor and moisture directly into the batter. The undrained juice replaces the need for added oil and keeps the crumb tender.

The batter is simple and stirred by hand. This keeps the process easy and helps avoid overmixing.

Baking soda gives the cake lift. The cake rises into a soft, moist 9×13-inch dessert.

The cream cheese topping balances the fruitiness. Its tangy richness makes the cake feel complete.

Butter adds body to the topping. Powdered sugar sweetens and thickens it, while vanilla rounds out the flavor.

Chilling the frosted cake helps the topping set. It also makes each slice cleaner and more refreshing.

The optional nuts add texture. Pecans and walnuts both give contrast to the soft cake and creamy frosting.

The recipe also works because it is practical. It feeds a crowd, travels well, stores for several days, and can be made ahead.

Most of all, this cake works because it tastes bright and comforting at the same time. It brings tropical pineapple flavor into a soft, familiar cake that feels right for both summer gatherings and everyday dessert.

Final Thoughts

Hawaiian Pineapple Cake is made with flour, sugar, baking soda, salt, eggs, vanilla, and a full undrained can of crushed pineapple baked into a moist 9×13-inch cake. After cooling completely, it is topped with a creamy mixture of cream cheese, butter, powdered sugar, and vanilla, then finished with optional pecans or walnuts.

Serve it chilled or at room temperature, bring it to potlucks, dress it up with fresh pineapple, toasted coconut, or caramel, or make it ahead for an easy crowd-pleasing dessert. With its no-fuss batter, 40-to-45-minute bake time, 4-day refrigerator storage, 2-month unfrosted freezer option, and bright pineapple flavor, this cake is a sunny, dependable recipe worth keeping close.

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Hawaiian Pineapple Cake

Moist, sweet, tropical, and finished with a silky cream cheese topping, this Hawaiian Pineapple Cake is an easy dessert made with crushed pineapple in juice, simple pantry baking ingredients, and a creamy frosting-style layer. Chopped pecans or walnuts can be added on top for crunch, and the cake chills before slicing so each piece comes out neat and tender.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12
• Calories: 350 kcal

Ingredients

For the Creamy Topping

• ½ cup chopped pecans or walnuts optional
• 1 teaspoon pure vanilla extract
• 1 ¾ cups powdered sugar sifted
• ½ cup 1 stick unsalted butter, softened
• 1 package 8 ounces cream cheese, softened

For the Cake

• 1 can 20 ounces crushed pineapple in juice, undrained
• 1 teaspoon pure vanilla extract
• 2 large eggs at room temperature
• ½ teaspoon fine sea salt
• 2 teaspoons baking soda
• 1 ½ cups granulated sugar
• 2 cups all-purpose flour

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Make sure the pan is ready before the batter is mixed. This cake comes together quickly once the wet and dry ingredients are combined.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and fine sea salt. Stir until the dry ingredients are evenly combined.

This helps the baking soda and salt spread through the flour before the pineapple mixture is added. Keep the bowl ready while you prepare the wet ingredients.

Step 3: Combine the Pineapple Mixture

In another bowl, mix the room-temperature eggs, pure vanilla extract, and undrained crushed pineapple in juice. Stir until the eggs are blended into the pineapple.

Use the crushed pineapple undrained as listed. The juice is important for the cake’s moisture and tropical flavor.

Step 4: Make the Cake Batter

Add the wet mixture to the dry ingredients. Stir just until combined.

Do not overmix the batter. Stop once the flour mixture is incorporated and the pineapple is evenly spread through the cake batter.

Step 5: Bake the Cake

Pour the batter into the prepared 9×13-inch baking pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

The cake should be baked through but still moist. Once the toothpick test shows it is ready, remove the pan from the oven.

Step 6: Cool Completely

Allow the cake to cool completely in the pan. Do not add the topping while the cake is still warm.

Cooling fully helps the cream cheese topping stay smooth and set properly. The cake should be at room temperature before frosting.

Step 7: Make the Creamy Topping

Prepare the topping by beating the softened cream cheese and softened unsalted butter together until smooth and fluffy. Gradually add the sifted powdered sugar and pure vanilla extract.

Mix until the topping is creamy. The texture should be smooth enough to spread evenly over the cooled cake.

Step 8: Frost and Add Nuts

Spread the creamy topping over the cooled cake. Sprinkle chopped pecans or walnuts on top if using.

The nuts are optional, so they can be left off if preferred. Toast the pecans or walnuts for richer flavor, as noted.

Step 9: Chill Before Serving

Chill the cake for at least 1 hour before slicing and serving. This helps the topping set for cleaner slices.

Once chilled, cut the cake into 12 servings. Keep the cake refrigerated so it stays moist and the topping remains firm.

Notes

• Use undrained pineapple for best moisture and flavor.
• Chilling after frosting helps the topping set for cleaner slices.
• Add coconut flakes for extra tropical flair.
• Toast the pecans or walnuts for richer flavor.
• Cake stays moist for up to 4 days when refrigerated.

Serving Suggestions

Serve Hawaiian Pineapple Cake chilled after the cream cheese topping has had time to set. The crushed pineapple, vanilla, soft cake crumb, and creamy topping make each slice sweet, moist, and full of tropical flavor.

This cake works well for potlucks, family gatherings, summer celebrations, or any dessert table where you want something simple and crowd-friendly. Since the recipe makes 12 servings, it is easy to slice and share.

For extra tropical flair, add coconut flakes as noted. If using chopped pecans or walnuts, toasting them first gives the topping a richer flavor and a little extra crunch.

Storage

How to Store

Store the cake refrigerated for up to 4 days. Keep it covered so the cake stays moist and the cream cheese topping stays fresh.

Pineapple Tip

Use the full 20-ounce can of crushed pineapple in juice, undrained. The juice helps give the cake its best moisture and flavor.

Mixing Tip

Stir the wet mixture into the dry ingredients just until combined. Do not overmix, since the cake should stay tender and moist.

Topping Tip

Beat the softened cream cheese and softened butter until smooth and fluffy before adding the powdered sugar and vanilla. This helps the topping turn creamy.

Nut Tip

Use chopped pecans or walnuts if desired. Toast them first for richer flavor before sprinkling them over the topping.

Chilling Tip

Chill the frosted cake for at least 1 hour before slicing. This chilling time is separate from the listed Total Time and helps create cleaner slices.