If you’re craving a dessert that’s moist, fruity, and impossible to resist, this Hawaiian Pineapple Cake with Cream Cheese Frosting is your next baking adventure. Every bite is filled with juicy pineapple sweetness balanced by the tangy smoothness of luscious cream cheese frosting. It’s a taste of the tropics in cake form — soft, rich, and wonderfully aromatic. I made this once with a handful of shredded coconut mixed in, and it added a delightful chewiness that made the cake even more tropical. Whether you’re serving it for a summer gathering, potluck, or simply as an indulgent treat, this pineapple cake promises to impress everyone at the table.
Why You’ll Love This Recipe
This Hawaiian Pineapple Cake is pure comfort with a tropical twist. The crushed pineapple keeps the cake incredibly moist, while the easy, tangy cream cheese frosting provides the perfect creamy contrast. It’s simple to make — no mixer required for the batter — and it bakes up beautifully golden every time. With its sweet, fruity flavor and velvety frosting, it’s the kind of dessert that turns any occasion into a celebration.
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Hawaiian Pineapple Cake with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Hawaiian Pineapple Cake with Cream Cheese Frosting is a moist, tropical-inspired dessert bursting with crushed pineapple, coconut, and a luscious cream cheese frosting. Sweet, tangy, and easy to make — it’s the perfect crowd-pleasing treat for potlucks, barbecues, or summer celebrations.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 cup sweetened shredded coconut (optional)
- 1 cup chopped walnuts or pecans (optional)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add eggs, vanilla, and crushed pineapple (with juice). Mix until fully combined — batter will be thick and moist.
- Fold in shredded coconut and nuts, if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- Meanwhile, prepare the frosting: beat together cream cheese and butter until smooth and fluffy.
- Add powdered sugar and vanilla, and continue beating until creamy and spreadable.
- Spread frosting evenly over the cooled cake. Chill for 30 minutes before serving for best texture.
Notes
- Use pineapple in juice, not syrup, for the perfect balance of sweetness.
- For extra tropical flavor, sprinkle toasted coconut on top after frosting.
- This cake tastes even better the next day as the flavors meld.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Provides structure while keeping the cake light and fluffy.
Granulated sugar – Adds sweetness and helps keep the cake moist.
Baking soda – Ensures the cake rises properly and has a tender crumb.
Salt – Balances the sweetness and enhances the tropical flavors.
Eggs – Bind the batter and add richness.
Crushed pineapple (with juice) – The key ingredient that gives the cake its signature moist texture and fruity flavor.
Vanilla extract – Adds warmth and depth to complement the pineapple.
Chopped walnuts or pecans (optional) – Add a lovely crunch and nutty flavor to contrast the soft crumb.
Shredded coconut (optional) – Brings extra tropical flair and texture.
Cream cheese – The base of the frosting, adding tangy richness that pairs perfectly with the sweet cake.
Butter – Softened and combined with cream cheese for a smooth, creamy frosting.
Powdered sugar – Sweetens and thickens the frosting to a spreadable consistency.
Milk or cream – Helps adjust the frosting texture to your liking.
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, combine flour, sugar, baking soda, and salt. Add the eggs, crushed pineapple with juice, and vanilla extract. Mix gently by hand until just combined — the batter will be slightly thick and lumpy, which is perfect. Fold in nuts and coconut if using.
Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let the cake cool completely before frosting.
For the cream cheese frosting, beat together cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, one cup at a time, then mix in milk or cream as needed for a soft, spreadable consistency. Stir in a touch of vanilla extract for extra flavor.
Spread the frosting evenly over the cooled cake. For a decorative touch, sprinkle with chopped nuts or toasted coconut flakes on top. Chill for about 20 minutes before slicing to allow the frosting to set slightly.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- 9×13-inch baking pan
- Mixing bowls
- Wooden spoon or spatula
- Electric mixer (for frosting)
- Whisk
- Cooling rack
- Measuring cups and spoons
Servings and timing
This recipe serves 12–16 people.
- Prep time: 20 minutes
- Cook time: 40 minutes
- Cooling and frosting time: 40 minutes
- Total time: About 1 hour and 40 minutes
Storage/reheating
Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for about 15 minutes before serving for the best texture. You can also freeze the unfrosted cake for up to 2 months; thaw overnight in the fridge, then frost before serving.
Variations and Customizations
Coconut Pineapple Cake
Add a cup of shredded coconut to the batter and top the frosting with toasted coconut for extra island flavor.
Pineapple Carrot Cake
Mix in grated carrots for a tropical spin on the classic carrot cake.
Pina Colada Cake
Stir in a splash of rum extract and top with pineapple chunks and maraschino cherries.
Nut-Free Option
Skip the nuts and add a little more coconut or diced pineapple for texture.
Layer Cake Version
Divide the batter into two 8-inch round pans for a beautiful frosted layer cake.
Lighter Frosting
Replace half the butter in the frosting with Greek yogurt for a tangy, lighter alternative.
Gluten-Free Version
Use a 1:1 gluten-free flour blend — the cake stays moist and flavorful.
Cupcake Adaptation
Spoon the batter into lined muffin tins and bake for 20–22 minutes for delightful individual servings.
Tropical Fruit Mix
Add diced mango or banana along with pineapple for even more tropical flavor.
Cream Cheese Pineapple Glaze
Thin the frosting with a bit of pineapple juice for a pourable glaze instead of a spreadable topping.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but make sure to chop it finely and include some of the juice for moisture.
Can I make this ahead of time?
Absolutely — it tastes even better the next day as the flavors meld together.
Can I use a different frosting?
Yes, whipped cream or coconut buttercream also pair beautifully with this cake.
Should I refrigerate the cake?
Yes, because of the cream cheese frosting, it should be kept chilled.
Can I make it dairy-free?
Use vegan cream cheese, plant-based butter, and coconut milk for a dairy-free version.
Can I bake it in a round pan?
Yes, two 8-inch pans work well; just adjust the baking time slightly.
What can I substitute for nuts?
Use toasted coconut flakes or sunflower seeds for crunch.
How do I prevent the cake from being too sweet?
Cut the sugar slightly or use unsweetened pineapple if you prefer a milder sweetness.
Can I make the frosting thicker?
Add more powdered sugar gradually until you reach your desired consistency.
How do I toast coconut for topping?
Spread it on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally, until golden.
Conclusion
Hawaiian Pineapple Cake with Cream Cheese Frosting is a tropical masterpiece — tender, moist, and bursting with sunshine flavor. The sweet pineapple base and tangy cream cheese frosting complement each other perfectly, creating a dessert that’s as refreshing as it is indulgent. Whether enjoyed at a summer picnic, family gathering, or simply with your morning coffee, this cake brings a touch of paradise to your plate. One bite, and you’ll be transported straight to the islands.
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