Hawaiian Pineapple Cake

This tropical and ultra-moist Hawaiian pineapple cake bursts with bright pineapple flavor and is topped with a smooth cream cheese frosting that adds just the right amount of tanginess. It comes together quickly and makes a wonderful dessert for gatherings or special occasions, bringing a little island sunshine to your table.

I first made this for a summer barbecue, and since then it has become a requested treat at every family party. The combination of pineapple in the cake and the creamy frosting never fails to impress guests.

Ingredients

• Two cups all-purpose flour provides the cake’s structure choose a well-sifted fresh batch for lightness
• One and a half cups granulated sugar sweetens the cake evenly
• Two teaspoons baking soda help the cake rise beautifully and give it a tender crumb
• Half a teaspoon fine sea salt enhances the pineapple’s natural sweetness
• Two large eggs at room temperature bind the ingredients and add richness
• One teaspoon pure vanilla extract brings warmth and depth
• One can of crushed pineapple in juice keeps the cake moist and infuses vibrant tropical flavor be sure not to drain it
• One eight-ounce package of cream cheese softened for a creamy tangy frosting base
• Half a cup unsalted butter softened to blend seamlessly into the frosting
• One and three quarters cups powdered sugar sifted for a smooth finish in the frosting
• One teaspoon pure vanilla extract for added flavor in the frosting
• Half a cup chopped pecans or walnuts optional but adds a nice crunch and nutty contrast

Step-by-Step Instructions

Preheat and prepare:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease and lightly flour a nine by thirteen-inch baking pan to prevent sticking and allow easy removal of the cake after baking.

Mix dry ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed, which is crucial for an even rise and balanced flavor.

Combine wet and dry:

Make a well in the center of the dry ingredients and add the eggs, vanilla extract, and the entire can of crushed pineapple including juice. Stir gently with a spatula just until combined. Overmixing can make the cake dense, so be careful to stop as soon as there are no visible streaks of flour.

Transfer and bake:

Pour the batter evenly into the prepared pan and smooth the top. Place the pan in the oven and bake for thirty-five to forty minutes. The cake is done when the top turns a light golden color and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool completely:

Remove the cake from the oven and transfer the pan to a wire rack. Let it cool entirely before adding the frosting. This step prevents the frosting from melting and sliding off.

Prepare frosting:

While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, starting on low speed to avoid a sugar cloud and then increasing to high until the frosting is fluffy and velvety.

Frost and serve:

Spread the cream cheese frosting over the completely cooled cake with a spatula. If you like, sprinkle chopped nuts over the top for texture. Slice into squares and enjoy!

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Storage Tips

Store any leftover cake covered tightly in an airtight container in the refrigerator to keep the frosting fresh. It stays good for up to five days but is best enjoyed within two to three days. You can also freeze slices wrapped well in plastic wrap and foil for up to three months; thaw overnight in the fridge before serving.

Ingredient Substitutions

If you prefer a dairy-free version, substitute cream cheese with a vegan cream cheese alternative and use a plant-based butter or margarine. For nut allergies or preference, skip the nuts or swap them with toasted coconut flakes for a different crunch. If you don’t have crushed pineapple in juice, fresh finely chopped pineapple plus some pineapple juice can work but be mindful of excess moisture.

Serving Suggestions

This pineapple cake pairs beautifully with a cup of strong coffee or tropical fruit punch. Garnish with extra pineapple slices or toasted coconut to amp up the tropical vibe. For an elevated dessert at dinner parties, serve small slices with a scoop of vanilla ice cream or coconut whipped cream on the side.

Cultural Context

The marriage of pineapple with cake and cream cheese frosting draws inspiration from Hawaiian desserts where pineapple is a staple ingredient. Its use in cakes has become iconic as a way to bring tropical sweetness into easy-to-make joyful treats, reflecting Hawaiian hospitality and the spirit of island gatherings.

Frequently Asked Questions

→ What keeps the cake moist?

Using crushed pineapple in juice adds natural moisture and sweetness, preventing dryness in the crumb.

→ Why cool the cake before frosting?

Cooling completely prevents the frosting from melting, maintaining a smooth, creamy texture on top.

→ Can nuts be omitted or substituted?

Yes, nuts are optional; you can skip them or substitute with chopped macadamia nuts or toasted coconut for extra tropical flavor.

→ How is the frosting made creamy?

Softened cream cheese and butter whipped together with powdered sugar and vanilla create a fluffy, velvety topping.

→ Are there variations to enhance the cake?

Adding coconut flakes, mashed banana, or making it upside-down are popular ways to enhance tropical notes and texture.

→ What baking pan size is recommended?

A 9×13-inch pan works best to achieve even baking and the ideal cake thickness.