If you’ve ever dreamed of biting into a slice of tropical paradise, this Hawaiian pineapple cake is your ticket there. Imagine a soft, moist cake infused with sweet pineapple and crowned with a luscious cream cheese frosting that melts in your mouth. Each bite delivers a delicate balance of tropical sweetness and rich, tangy creaminess—a true comfort food that doubles as a show-stopping dessert.
Perfect for family gatherings, birthday parties, or a simple weeknight treat, this cake is surprisingly easy to make. Whether you’re searching for easy dessert recipes, affordable family treats, or a decadent yet fuss-free cake, this recipe has it all.
Why You’ll Love This Recipe
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Simple to make: Minimal ingredients and straightforward steps make it ideal for beginner bakers.
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Tropical, flavor-packed dessert: Bursting with pineapple flavor and a creamy frosting that’s irresistible.
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Family-friendly and crowd-pleasing: Perfect for parties, potlucks, or weekend family dinners.
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Budget-friendly ingredients: Uses pantry staples and canned pineapple, making it an affordable treat.
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Moist, soft texture every time: The pineapple juice keeps the cake tender and flavorful.
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Customizable toppings: Add nuts, coconut, or even a drizzle of caramel for a personalized touch.
Ingredient Breakdown: What Makes This Cake So Special
Cake Batter Ingredients
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All-purpose flour (2 cups): Provides structure while keeping the cake tender and cakey.
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Granulated sugar (2 cups): Balances the tart pineapple and sweetens the cake just right.
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Large eggs (2): Bind ingredients and contribute to the soft, moist crumb.
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Baking soda (1 tsp): Reacts with pineapple juice to create lift and fluffiness.
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Vanilla extract (1 tsp): Enhances the tropical flavor and aroma.
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Salt (pinch): Elevates the sweetness and enriches all the other flavors.
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Crushed pineapple in juice (1 can, 20 oz): Adds natural sweetness, moisture, and tropical zing.
Cream Cheese Frosting Ingredients
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Unsalted butter (½ cup): Provides a creamy base for the frosting.
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Cream cheese (8 oz): Gives the frosting its tangy, smooth texture.
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Vanilla extract (1 tsp): Adds depth and a subtle sweetness.
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Confectioners’ sugar (1½ cups): Sweetens and thickens the frosting to a silky consistency.
Optional Tropical Touches
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Chopped nuts (1 cup): Walnuts or pecans add a satisfying crunch.
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Coconut flakes: Sprinkle on top for a chewy, fragrant island flair.
Pro Tips for the Perfect Cake
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Always preheat your oven to 350°F to ensure even baking.
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Use room-temperature eggs and cream cheese for a smoother batter and frosting.
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Drain excess pineapple juice slightly if your can is very watery.
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Let the cake cool slightly before frosting to allow the cream cheese to meld into the cake.
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For a richer flavor, toast nuts or coconut flakes lightly before topping.
Ingredient Swaps and Variations
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Gluten-free option: Replace all-purpose flour with a 1-to-1 gluten-free flour blend.
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Low-sugar variation: Use a sugar substitute like erythritol or monk fruit sweetener.
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Tropical mix-ins: Add chopped mango, papaya, or extra pineapple.
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Vegan adaptation: Use a vegan cream cheese and flax eggs instead of regular eggs.
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Nut-free version: Skip nuts and top with extra coconut or a drizzle of chocolate.
Serving Suggestions: Make It Memorable
Serve this Hawaiian pineapple cake as a centerpiece dessert at family dinners, potlucks, or parties. Pair with a tropical fruit salad, a scoop of vanilla ice cream, or freshly brewed coffee for the ultimate indulgence. Cut into squares for easy finger-friendly servings at gatherings. It also works beautifully with easy party food ideas like mini tarts or fruit skewers.
Make Ahead and Storage Tips
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Make Ahead: Bake the cake a day in advance, then frost just before serving.
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Refrigeration: Store in an airtight container in the fridge for 3–4 days.
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Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight before serving.
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Leftovers: Reheat in the microwave for 10–15 seconds to restore freshness. Perfect for healthy lunch prep or weeknight treats.
Cultural or Historical Notes
Hawaiian pineapple cake reflects the influence of tropical fruits in American desserts. Introduced in the mid-20th century, canned pineapple inspired simple yet flavorful cakes. This version with cream cheese frosting elevates the classic into a luxurious dessert while keeping nostalgic charm—a true American comfort food favorite.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes! Bake and store un-frosted overnight; frost just before serving.
What’s the best way to store leftovers?
Airtight container in the fridge for 3–4 days; freeze slices for up to 2 months.
Can I make this recipe healthier?
Yes! Use a sugar substitute, low-fat cream cheese, or whole-grain flour. Adding extra fruit boosts fiber.
What substitutions can I use for allergies or dietary preferences?
Use gluten-free flour, plant-based cream cheese, and egg alternatives like flax eggs for vegan or allergy-friendly versions.
How do I keep the cake moist?
Include pineapple juice, avoid overbaking, and cool slightly before frosting.
Moist Hawaiian Pineapple Cake with Cream Cheese Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- In a large bowl, mix together flour, sugar, baking soda, salt, and eggs. Add the crushed pineapple with juice and vanilla extract. Stir until smooth and combined.
- Spread the batter evenly into the prepared pan. Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- While the cake cools, beat softened butter, cream cheese, and vanilla extract until creamy. Gradually add confectioners’ sugar and beat until smooth and spreadable.
- When the cake is warm but not hot, spread frosting evenly across the top so it melts slightly into the cake.
- Sprinkle chopped nuts and coconut flakes on top if desired. Let cool completely before slicing and serving.
