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Easy Hawaiian Pineapple Cake with Cream Cheese Bliss
Emily

Moist Hawaiian Pineapple Cake with Cream Cheese Bliss

This Moist Hawaiian Pineapple Cake combines crushed pineapple, tender crumb, and luscious cream cheese frosting for a tropical treat that’s irresistibly soft, sweet, and tangy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American, Hawaiian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 can (20 oz) crushed pineapple in juice
  • 1/2 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 tsp vanilla extract (for frosting)
  • 1 1/2 cups confectioners’ sugar
  • 1 cup chopped nuts (optional, walnuts or pecans)
  • coconut flakes (optional, for garnish)

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. While the cake cools, beat softened butter, cream cheese, and vanilla extract until creamy. Gradually add confectioners’ sugar and beat until smooth and spreadable.
  5. When the cake is warm but not hot, spread frosting evenly across the top so it melts slightly into the cake.
  6. Sprinkle chopped nuts and coconut flakes on top if desired. Let cool completely before slicing and serving.

Notes

For extra flavor, toast your nuts before sprinkling them on top. The cake tastes even better chilled overnight, as the pineapple juices infuse deeper flavor into each bite. Store covered in the refrigerator for up to 4 days.