Hawaiian Pineapple Cake Delight

Looking for an easy taste of sunshine Perfect for birthdays or casual gatherings this Hawaiian pineapple cake is a moist sweet treat that bursts with tropical flavor in every slice The batter stirs up in one bowl and you do not need a mixer The dreamy cream cheese frosting comes together in just a few minutes and a handful of pantry ingredients

I first made this for a summer picnic and it disappeared so fast my aunt asked for the recipe on the spot It is now a request at every family reunion

Ingredients

• All purpose flour: gives the cake structure choose a fresh bag for best texture
• Granulated sugar: keeps things sweet and helps with browning I like organic cane if available
• Baking soda: creates lift make sure it is fresh for great rise
• Fine sea salt: balances sweetness and highlights flavors look for tiny uniformly sized crystals
• Large eggs: bind everything together use them at room temperature for a tender cake
• Pure vanilla extract: adds warm aroma and depth use real not imitation
• Crushed pineapple in juice: brings natural moisture and real tropical flavor use undrained for max juiciness
• Cream cheese: brings tangy creaminess to the topping pick full fat for a rich finish
• Unsalted butter: in the topping makes for fluffy frosting pick high quality for best results
• Powdered sugar: sweetens the topping and makes it light always sift to prevent lumps
• Chopped pecans or walnuts: add buttery crunch pick fresh nuts for max flavor and toast lightly if you want extra aroma

Instructions

Prepare the Pan:

Set your oven to 350°F and generously grease and flour a 9 by 13 inch pan If you want clean slices lay a rectangle of parchment in the bottom

Mix Dry Ingredients:

In a big bowl combine flour sugar baking soda and salt Whisk thoroughly breaking up any clumps This ensures the leavening is evenly distributed for a perfect bake

Combine Wet and Dry:

Make a well in the dry mix Add eggs vanilla and the entire can of pineapple with all the juice Use a spatula or wooden spoon and stir gently just until everything is mixed Try not to overwork it so your cake stays light and tender

Bake It:

Pour that chunky batter into your pan Smooth it evenly Put in the oven on the center rack Bake for about 35 to 40 minutes or until the top is golden and a toothpick in the center comes out clean Your kitchen will smell incredible and islandy

Cool Completely:

Put the pan on a cooling rack Wait until the cake is completely cooled before you frost This way the rich topping stays velvety and does not melt

Make Cream Cheese Topping:

While the cake cools beat cream cheese and butter with a hand mixer until super smooth Add powdered sugar gradually along with vanilla Beat first on low then on high until the topping is luscious silky and slightly fluffy

Frost and Finish:

Spread the creamy topping all over your cool cake Sprinkle with toasted chopped nuts if you like Slice into squares Share and enjoy

Nothing makes me smile like the smell of pineapple baking with vanilla I always sneak a taste of the frosting straight from the bowl because it is just that irresistible The crunch from toasted pecans on top reminds me of summer parties as a kid

Storage Tips

Once frosted keep leftovers covered in the fridge up to five days Take out a slice ten minutes before eating for the creamiest texture For longer storage freeze unfrosted squares tightly wrapped and add the frosting after thawing

Ingredient Substitutions

Swap walnuts for pecans or leave out for nut allergies Dairy free cream cheese and vegan butter also work just beat until smooth and spreadable If you have only pineapple chunks pulse briefly in a food processor to break up before adding

Serving Suggestions

Top with extra fresh pineapple or shredded coconut for more island flair Sometimes I add a handful of diced strawberries for color This cake is a hit at brunches picnics and holiday potlucks

Cultural Note

Hawaiian pineapple cake has roots in the post World War Two boom of pineapple canning in Hawaii Home cooks across the mainland loved the easy sweet tropical flavor By the 1960s it started appearing in church cookbooks and family gatherings especially paired with tangy cream cheese topping

Seasonal Adaptations

Serve chilled in summer as a cool fruity treat Add a pinch cinnamon or ginger in autumn for a warm twist Swap pecans for toasted macadamias for a true Hawaiian vibe

Success Stories

I have brought this cake to so many gatherings Every single time someone asks for the recipe My friend Rachel adapted it for cupcakes at a baby shower and they were the first dessert gone

Freezer Meal Conversion

To make ahead bake the cake and cool Wrap tightly unfrosted and freeze up to three months When ready thaw at room temp and add fresh frosting It tastes just as perfect as day one

This cake is the easiest way to add a taste of paradise to any day Light sweet and full of sunshine it brings friends and family together bite after bite

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, finely chop and drain fresh pineapple, but make sure to use about 20 ounces including juice for proper moisture.

→ Is it necessary to add the nuts on top?

No, adding pecans or walnuts is optional. They provide extra crunch and flavor but can be omitted if preferred.

→ How should the cake be stored after baking?

Cover and refrigerate the cake to keep the topping fresh. Bring to room temperature before serving if desired.

→ Can this cake be made in advance?

Absolutely. Bake and frost a day ahead; the flavors develop nicely and the topping stays creamy.

→ What makes this cake extra moist?

The crushed pineapple and its juice help create a soft, ultra-moist texture throughout the cake.