Hawaiian Pineapple Cake with Cream Cheese Frosting

Mia 2025-10-05

0 191 5 minutes read

This Hawaiian Pineapple Cake is soft, moist, and packed with sweet pineapple flavor. Crushed pineapple baked directly into the batter keeps the cake tender, while a smooth cream cheese frosting adds a rich, slightly tangy finish. It is an easy 9×13-inch dessert that works beautifully for family gatherings, potlucks, holidays, and summer celebrations.

The key to the texture: use the crushed pineapple with its juice and do not drain it. The pineapple provides much of the moisture in this simple cake, so removing the juice can leave the finished cake noticeably drier.

Why This Hawaiian Pineapple Cake Works

Crushed pineapple keeps the crumb moist without needing a complicated cake batter.
No mixer is required for the cake. The batter comes together quickly by hand.
Cream cheese frosting balances the sweetness with a light tangy flavor.
A 9×13-inch pan makes it easy to serve at family meals and gatherings.
Nuts and coconut are optional, so you can customize the texture without changing the basic cake.

Ingredients

For the Pineapple Cake

2 cups (250g) all-purpose flour
1½ cups (300g) granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs, preferably at room temperature
1 teaspoon vanilla extract
1 can (20 oz / 565g) crushed pineapple in juice, undrained
½ cup chopped walnuts or pecans, optional

For the Cream Cheese Frosting

8 oz (225g) cream cheese, softened
½ cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Optional Toppings

Toasted shredded coconut
Chopped walnuts or pecans
Small pineapple pieces

How to Make Hawaiian Pineapple Cake

1. Prepare the Pan

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.

3. Add the Wet Ingredients

Add the eggs, vanilla extract, and the entire can of crushed pineapple, including its juice.

Stir gently by hand just until the ingredients are combined. Do not overmix the batter.

4. Add the Nuts

If using walnuts or pecans, gently fold them into the batter. You can also leave them out for a nut-free cake.

5. Bake

Pour the batter evenly into the prepared 9×13-inch pan.

Bake at 350°F (175°C) for about 35–40 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

Because ovens vary, start checking the cake near the 35-minute mark rather than relying only on the clock.

6. Cool Completely

Let the cake cool in the pan before adding the frosting. The surface should no longer be warm to the touch.

7. Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar and continue mixing until the frosting is smooth. Add vanilla extract and a pinch of salt, then mix until combined.

8. Frost and Serve

Spread the cream cheese frosting evenly over the completely cooled cake.

Finish with toasted coconut or chopped nuts if desired. For cleaner slices, refrigerate the cake briefly before cutting.

How to Keep Pineapple Cake Moist Without Making It Gummy

The pineapple provides a large part of the moisture in this recipe, so the most important step is to use the crushed pineapple with its juice.

At the same time, avoid adding extra liquid just because the batter looks thick. The finished batter should be moist but still spreadable in the pan.

Also avoid overmixing after adding the wet ingredients. Stir only until the flour disappears.

Why You Should Not Drain the Pineapple

The juice is part of the liquid balance of this cake. Draining the crushed pineapple removes moisture and can change the texture of the finished cake.

For the most reliable result, use a standard 20-ounce can of crushed pineapple in juice and add the entire contents to the batter.

How to Know When the Cake Is Done

Do not judge this cake only by how brown the top looks. The center is the important part.

The center should look set rather than wet.
The edges should be lightly golden.
A toothpick inserted into the center should come out clean or with a few moist crumbs.
If the toothpick comes out with wet batter, continue baking and check again after a few minutes.

Common Mistakes to Avoid

Draining the Pineapple

This removes moisture that the recipe depends on. Add the pineapple with its juice.

Overmixing the Batter

Once the flour and wet ingredients come together, mix only until combined. Overmixing can make the cake heavier.

Frosting a Hot Cake

Cream cheese frosting can soften and slide if it is spread over a hot cake. Allow the cake to cool completely first.

Overbaking

Start checking the cake around 35 minutes. Once the center is set and a toothpick shows only a few moist crumbs, remove it from the oven.

Easy Variations

Pineapple Coconut Cake

Sprinkle toasted shredded coconut over the cream cheese frosting for a stronger tropical flavor.

Pineapple Pecan Cake

Use chopped pecans instead of walnuts for a buttery, crunchy contrast.

Nut-Free Version

Simply leave out the nuts. The cake remains moist and flavorful because of the crushed pineapple.

Extra Tropical Topping

Add a small amount of toasted coconut and finely chopped pineapple just before serving.

Make-Ahead Tips

You can bake the cake ahead of time and allow it to cool completely before covering it.

For the best texture, prepare the cream cheese frosting separately and frost the cake closer to serving time. If the cake is already frosted, keep it refrigerated.

How to Store Hawaiian Pineapple Cake

Because the cake is topped with cream cheese frosting, store leftovers covered in the refrigerator.

For the best texture and flavor, enjoy the cake within about 4 days. Let individual slices sit at room temperature for a short time before serving if you prefer a softer frosting.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Canned crushed pineapple is the easiest choice because the recipe depends on both the crushed fruit and its juice. If using fresh pineapple, the amount of available liquid can vary considerably, so the texture may not be exactly the same.

Do I have to add nuts?

No. Walnuts or pecans are completely optional. The cake works well without them.

Can I add coconut?

Yes. Coconut is an excellent addition if you want a stronger tropical flavor. Toasted coconut also makes a simple topping for the cream cheese frosting.

Why is my cake too wet in the middle?

The most common reasons are underbaking, using a smaller/deeper pan, or an oven that runs cooler than its displayed temperature. Bake until the center is set and a toothpick inserted in the middle comes out without wet batter.

Can I freeze Hawaiian Pineapple Cake?

The unfrosted cake can be wrapped well and frozen. For the best frosting texture, prepare the cream cheese frosting fresh after thawing the cake.

Serving Suggestions

Serve this pineapple cake chilled or slightly cool with coffee, tea, or a cold glass of milk. For a party-style presentation, finish each slice with a little toasted coconut and chopped pecans.

Final Tips for the Best Hawaiian Pineapple Cake

Use crushed pineapple with its juice and do not drain it.
Measure the flour accurately for a consistent texture.
Do not overmix the batter.
Check the center of the cake rather than relying only on the baking time.
Cool the cake completely before frosting.
Keep leftovers refrigerated because of the cream cheese frosting.

With its tender pineapple-filled crumb and creamy frosting, this Hawaiian Pineapple Cake is an easy dessert that delivers plenty of tropical flavor without complicated baking techniques.

For more general food safety and nutrition guidance, see USDA MyPlate.