Hawaiian Pineapple Cake Dessert

This Hawaiian pineapple cake brings a burst of tropical flavor to any table with its super-moist crumb and tangy cream cheese frosting. I have made this as a last-minute dessert for family barbecues and it always becomes the first thing gone from the dessert table. The undrained crushed pineapple makes the cake so soft and juicy you can almost taste the islands in every bite.

My family ate almost half the pan while it was still warm so now I always set aside a few slices if I want any leftovers.

Ingredients

• All purpose flour: helps the cake hold its structure look for a fresh bag so it rises well
• Sugar: gives sweetness use plain white granulated for best results
• Eggs: bring richness and stability always choose large eggs from the coldest part of your fridge
• Baking soda: makes the cake rise be sure it is fresh for the fluffiest texture
• Vanilla: adds warmth and depth real extract makes a difference
• Pinch of salt: balances sweetness look for fine sea salt to dissolve fast
• Crushed pineapple with juice: is the secret to moistness use a good quality brand with only pineapple and juice no syrup
• Chopped nuts: are an optional crunch toasted pecans or walnuts add extra flair
• Butter (for frosting): gives richness use real butter never margarine
• Cream cheese: softens for that tangy creamy spread room temperature makes mixing easy
• Confectioners sugar: helps the frosting become fluffy always sift if lumpy
• Coconut: sprinkle for garnish if you want a tropical finish
• Chopped nuts (for topping): add them while the frosting is warm so they stick

Instructions

Prepare the Cake Batter:

Combine flour sugar eggs baking soda vanilla salt and undrained crushed pineapple in a large mixing bowl by hand until everything is well blended. The batter will be thick and will smell deliciously of pineapple.

Transfer and Bake:

Scrape batter into a greased nine by thirteen inch baking pan and smooth the top evenly. Bake at three hundred fifty degrees F for thirty five to forty minutes. The cake is done when golden brown and a skewer comes out clean. Edges should be slightly caramelized.

Make the Cream Cheese Frosting:

While the cake bakes beat butter cream cheese and vanilla together until you have a smooth and creamy mixture. This takes a few minutes with a hand mixer but you want it as lump free as possible.

Mix in Sugar:

Gradually add confectioners sugar to the cream cheese mixture. Be patient and go slowly so your frosting turns light and whipped.

Frost While Warm:

Once the cake comes out and cools for about ten minutes spread the frosting evenly over the surface. The slight warmth helps it glide easily and soak just a bit into the top.

Garnish and Finish:

Sprinkle the frosted cake with chopped nuts and coconut if using. Press gently so toppings adhere. Let the cake finish cooling before slicing for the neatest pieces.

Pineapple is my favorite star in this recipe and it always takes me back to my first trip to Hawaii biting into the freshest sweet pineapple I have ever tasted Serving this cake brings a smile to my face and my kids love licking the leftover frosting from the bowl

Storage Tips

Store any leftovers covered in the refrigerator where it will stay moist for four to five days This cake tastes amazing cold and slices neatly if you chill it before serving You can also cover tightly and freeze individual slices for up to a month

Ingredient Substitutions

If you have allergies to nuts just leave them out and the cake will still be delicious Swap coconut oil for butter in the frosting if you need a dairy free option For a brighter flavor a touch of lemon zest in the batter works really well with pineapple

Serving Suggestions

Serve slabs of this cake at summer cookouts or cut into small squares for a brunch tray It pairs perfectly with strong coffee or a big cup of cold milk Sometimes I top slices with extra toasted coconut for extra crunch

Seasonal Adaptations

Make mini versions using a muffin tin for picnics Dress it up with fresh pineapple flowers as garnish in summer Add a tiny pinch of cinnamon in winter for a cozy twist

Success Stories

Last time I made this for our neighborhood block party I brought home an empty dish and everyone asked for the recipe This is a great cake for birthdays or whenever you want to impress a crowd with little effort

Freezer Meal Conversion

This cake freezes beautifully with or without frosting Just wrap well with foil and thaw overnight in the fridge before serving For big gatherings you can bake cake layers ahead and frost the day of your event

This cake is always the first dessert gone at any gathering Bringing a slice of island sunshine to your table is easier than you think.

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used if crushed with juice reserved. Ensure you use about 20 oz for best results.

→ Is coconut garnish required?

No, coconut is optional. It adds a tropical note and decorative touch, but the cake tastes delicious without it.

→ Should the cake be frosted warm or cooled?

For best results, frost the cake while still warm so the cream cheese frosting spreads smoothly and slightly melts in.

→ Can nuts be omitted?

Yes, you may omit nuts if desired or substitute with toasted macadamia or walnuts for a different texture.

→ How should the cake be stored?

Cover and refrigerate the cake to keep it fresh and maintain the quality of the cream cheese frosting.