Can I use fresh pineapple instead of canned?

Yes! If you’re using fresh pineapple, finely chop it and include the juices. You’ll need approximately 2 cups.

How can I make this cake dairy-free?

Swap the cream cheese with a plant-based alternative and use vegan butter in the frosting.

Can I make cupcakes with this recipe?

Absolutely! Pour the batter into lined cupcake tins and bake for 20–25 minutes.

What other toppings go well with this cake?

Try a drizzle of caramel sauce, toasted coconut flakes, or a sprinkle of powdered sugar.

How do I prevent the cake from being too dense?

Avoid overmixing the batter, as this can lead to a dense texture. Mix just until combined.

Hawaiian Pineapple Cake: A Tropical Delight That Steals the Show

Name: Hawaiian Pineapple Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Hawaiian-inspired
Ingredients: 2 cups of all-purpose flour; 2 cups of sugar; 2 large eggs; 1 teaspoon of baking soda; 1 teaspoon of vanilla extract; A pinch of salt; 1 can (20 oz) of crushed pineapple (undrained, in its own juice, not syrup); 1 cup of chopped nuts (optional); ½ cup (1 stick) of butter, softened; 8 oz of cream cheese, softened; 1 teaspoon of vanilla extract; 1½ cups of confectioners’ sugar; Shredded coconut for garnish (optional)

Ingredients

Scale

Cake Ingredients:

2 cups of all-purpose flour
2 cups of sugar
2 large eggs
1 teaspoon of baking soda
1 teaspoon of vanilla extract
A pinch of salt
1 can (20 oz) of crushed pineapple (undrained, in its own juice, not syrup)
1 cup of chopped nuts (optional)

Cream Cheese Frosting:

½ cup (1 stick) of butter, softened
8 oz of cream cheese, softened
1 teaspoon of vanilla extract
1½ cups of confectioners’ sugar
Shredded coconut for garnish (optional)

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Instructions

For the Cake:

Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
Mix the Ingredients: In a large mixing bowl, combine the flour, sugar, eggs, baking soda, vanilla extract, salt, and the undrained crushed pineapple. Stir until everything is well incorporated.
Pour and Bake: Pour the batter evenly into the prepared pan. Bake for 35–40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool Slightly: Allow the cake to cool slightly in the pan while you prepare the frosting.

For the Frosting:

Beat the Base: In a medium bowl, beat the softened butter, cream cheese, and vanilla extract until smooth and creamy.
Add the Sugar: Gradually mix in the confectioners’ sugar until the frosting reaches a fluffy consistency.
Frost the Cake: Spread the cream cheese frosting evenly over the warm cake.
Optional Garnish: Sprinkle chopped nuts or shredded coconut on top for extra flair.

Notes

Undrained Pineapple: Make sure to use the entire can of crushed pineapple with its juice. The liquid keeps the cake moist and enhances its tropical flavor.
Optional Add-Ins: If you want extra texture, fold in shredded coconut or chopped nuts like pecans or walnuts.
Warm Frosting: Frosting the cake while it’s still warm allows the cream cheese topping to melt slightly, creating a glazed effect.
Storage: Store leftovers in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best flavor.

Author: Elina
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Hawaiian-inspired
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: ~320kcal
Sugar: 35g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg