Here’s a classic Hawaiian Pineapple Cake—super moist, sweet, and topped with a creamy frosting 🍍
Hawaiian Pineapple Cake
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 1½ cups (300 g) sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz / 565 g) crushed pineapple with juice (do not drain)
- ½ cup (120 ml) vegetable oil
- ½ cup chopped walnuts or pecans (optional)
Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut (optional)
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- Make the Cake
- In a large bowl, whisk flour, sugar, baking soda, and salt.
- Stir in eggs, vanilla, oil, and entire can of pineapple with juice.
- Fold in nuts if using.
- Pour batter into prepared pan.
- Bake
- Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Let cake cool completely in the pan.
- Make Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla; beat until fluffy.
- Fold in coconut if using.
- Frost
- Spread frosting evenly over cooled cake.
- Chill 30 minutes before slicing for best texture.
Tips & Variations
- Extra tropical: Add ½ cup drained crushed bananas or mandarin oranges.
- Lighter topping: Use whipped cream instead of cream cheese frosting.
- Sheet or layer cake: Can be baked as two 9-inch layers (reduce bake time).
- Storage: Refrigerate up to 4 days.
If you want, I can also give you a no-frosting version, cupcake version, or a one-bowl pineapple cake 🍰
