If you’re someone who lights up at the promise of a tropical dessert, the Hawaiian Pineapple Cake Recipe is about to make you positively giddy. This golden sheet cake, made in one bowl and layered with a cloud of tangy cream cheese frosting, delivers that irresistible mix of sweet pineapple and creamy decadence. It’s the sort of crowd-pleaser that can be whipped up for backyard parties, summer potlucks, or simply to bring some sunshine to an ordinary day. Trust me, once you sink your fork into a chilled square, you’ll be hooked on these easy-bake island vibes!

Hawaiian Pineapple Cake Recipe - Recipe Image

Ingredients You’ll Need

The Hawaiian Pineapple Cake Recipe thrives on simple pantry staples fused with a few fun, tropical twists. Each ingredient brings out the best flavors and textures, making every bite unique and delicious. Here’s what you’ll need and why every piece matters:

All-purpose flour: The backbone of the cake, flour gives structure and a soft, tender crumb.
Granulated sugar: Adds sweetness and helps the cake develop those perfectly caramelized edges.
Baking soda: Provides lift and ensures the cake bakes up light and not dense.
Salt: A touch of salt balances out the sweetness and enhances the pineapple flavor.
Large eggs: Bind the batter and add rich texture for a moist, cohesive crumb.
Vanilla extract: Layers in fragrant warmth that makes the cake extra inviting.
Crushed pineapple in juice (do not drain): The star of the show; brings juicy sweetness, subtle tartness, and keeps the cake incredibly moist.
Chopped walnuts or pecans (optional): Toss in if you crave a little crunch and earthy flavor.
Shredded sweetened coconut (optional): Lends texture and boosts those tropical notes even more.
Cream cheese (softened): Key for a fluffy, tangy frosting that contrasts beautifully with the sweet cake.
Unsalted butter (softened): Adds richness and helps whip the frosting to silky perfection.
Powdered sugar: Sweetens the frosting and helps it set up with the right texture.
Vanilla extract (for frosting): A splash more vanilla ties the whole dessert together with cozy flavor.

How to Make Hawaiian Pineapple Cake Recipe

Step 1: Prep Your Pan and Oven

Start by cranking your oven up to 350°F (175°C) and giving a 9×13-inch pan a good greasing. This ensures your cake pops out flawlessly—no sticking drama! Prepping your pan before you mix the batter keeps things moving swiftly, especially since this recipe doesn’t require complex steps.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This gives you an even, lump-free base where all the magical cake chemistry begins.

Step 3: Add the Wet Ingredients

Now crack in the eggs, pour in the vanilla, and top it all off with the entire can of crushed pineapple—juice and all! Gently stir everything together. The result should be a chunky, moist batter that’s already perfumed with pineapple sweetness.

Step 4: Mix in Nuts and Coconut (Optional)

If you’re feeling adventurous or craving some tropical crunch, fold in chopped walnuts or pecans and shredded coconut. These ingredients are totally optional, but they take the Hawaiian Pineapple Cake Recipe to a whole new level of flavor and texture.

Step 5: Pour and Bake

Transfer your batter into the prepared pan, smoothing it out into an even layer. Pop it in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen should start to smell like a tropical getaway!

Step 6: Cool Completely

Let the cake rest in the pan until it’s completely cool. This isn’t just a suggestion—frosting a warm cake leads to sliding, melting messes! Patience pays off for that picture-perfect finish.

Step 7: Make the Frosting

With your cake cooling, beat together the softened cream cheese and butter until silky smooth. Gradually add powdered sugar and vanilla, whipping until the frosting is fluffy and light. This is what makes each slice utterly irresistible.

Step 8: Frost and Chill

Generously spread the cream cheese frosting over the cooled cake. For the best texture and flavor, slide the cake into the fridge to chill for at least 30 minutes. This little rest time helps the flavors meld and makes slicing super clean and easy.

How to Serve Hawaiian Pineapple Cake Recipe

Garnishes

Top your cake with a scatter of toasted coconut flakes or extra chopped pineapple for color and crunch. A sprinkle of finely chopped nuts adds a pretty touch and hints at what’s inside. Even a few edible flowers can transform your Hawaiian Pineapple Cake Recipe into a show-stopping dessert centerpiece.

Side Dishes

This tropical cake pairs deliciously with scoops of coconut or vanilla ice cream. For a lighter counterpoint, serve it alongside a bowl of lightly sweetened fresh berries or a citrusy fruit salad. If you’re keeping things festive, try a sparkling pineapple punch or iced hibiscus tea on the side!

Creative Ways to Present

Cut the cake into tidy squares and arrange them on a big platter for a party-ready finger food vibe. Or, slice generously and serve on individual plates with swirls of extra frosting and sprigs of mint. For special occasions, dare to stack layered cubes for a tiered, bakery-style effect—your guests will be stunned!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Wrap the cake tightly in plastic wrap or transfer to an airtight container, then stash it in the fridge. It keeps beautifully for up to 5 days—some say it tastes even better the next day, as the flavors have extra time to mingle.

Freezing

The Hawaiian Pineapple Cake Recipe is freezer-friendly, with or without the frosting. Cut into squares, wrap each piece in plastic and foil, and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before serving.

Reheating

If you prefer your cake at room temperature, just leave a slice out for 30 minutes before eating. Avoid microwaving, especially when frosted, as the icing can melt. For an indulgent treat, try a quick warm-up in a low oven and top with a dollop of cold cream cheese frosting.

FAQs

Can I make this cake without nuts or coconut?

Absolutely! Both nuts and coconut are optional, so feel free to omit them if you want a simpler cake or are baking for anyone with allergies. The Hawaiian Pineapple Cake Recipe shines just as brightly without them.

Can I use fresh pineapple instead of canned?

If you’d like to use fresh pineapple, make sure to chop it very finely and keep the juice for moisture. However, canned crushed pineapple guarantees consistent sweetness and texture, making it the reliable go-to for this recipe.

Does the cake need to be refrigerated?

Because of the cream cheese frosting, it’s best to refrigerate the cake if you’re not serving it within a few hours. Chilling also results in a moister, more flavorful bite!

Can I bake this in a round cake pan or as cupcakes?

Yes, you can bake the Hawaiian Pineapple Cake Recipe in two round 9-inch pans or as cupcakes! Just keep an eye on the baking time—round cakes may finish a bit sooner, while cupcakes usually bake in about 20–25 minutes.

What’s the best way to toast coconut for garnish?

Spread the shredded coconut in a single layer on a baking sheet and toast in a 350°F oven for 5–8 minutes, stirring halfway, until golden and fragrant. Let it cool before sprinkling over your cake.

Final Thoughts

If you’re ready to bring a taste of island paradise to your dessert table, you absolutely have to try this Hawaiian Pineapple Cake Recipe. With its easy prep and knockout flavor, it’s sure to win hearts at any gathering. Go ahead, bake a little sunshine, and let every bite transport you to a breezy, tropical retreat!