Description
Moist, sweet, and easy to bake, this Hawaiian Pineapple Cake with cream cheese frosting brings tropical flavors to your table—perfect for parties or potlucks!
Ingredients
Cake Batter:
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2 cups all-purpose flour
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2 cups granulated sugar
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1 teaspoon baking soda
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½ teaspoon salt
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2 large eggs
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1 (20 oz) can crushed pineapple (with juice)
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1 teaspoon vanilla extract
Optional Toppings:
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½ cup shredded coconut
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½ cup chopped pecans or walnuts
Cream Cheese Frosting (Optional):
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8 oz cream cheese, softened
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½ cup butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
Instructions
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Preheat Oven:
Preheat to 350°F (175°C) and grease a 9×13-inch pan. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, and salt. -
Combine Wet Ingredients:
In another bowl, lightly beat eggs. Add crushed pineapple and vanilla extract. Stir to combine. -
Make Batter:
Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix. -
Bake:
Pour into prepared pan. Bake 30–35 minutes until golden brown and a toothpick comes out clean. -
Cool the Cake:
Let the cake cool completely before frosting. -
Make Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy. -
Frost and Finish:
Spread frosting over cooled cake. Top with coconut and/or chopped nuts.
Notes
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Don’t drain the pineapple juice:
The crushed pineapple with its juice is what keeps this cake moist and flavorful. It also helps activate the baking soda. -
Skip the mixer:
This is a “stir-by-hand” kind of cake. Overmixing can lead to a dense or chewy texture—aim for just combined. -
Frosting optional but worth it:
The tang of cream cheese frosting balances the cake’s sweetness. For a lighter version, dust with powdered sugar or serve plain with tea. -
Chill for cleaner slices:
If you want neater cuts (especially when using frosting), refrigerate the cake for 1–2 hours before slicing. -
Nut-free variation:
Simply skip the pecans or walnuts to make the cake allergy-friendly. It’s still delicious without them. -
Sheet pan alternative:
For thinner bars, use a larger pan (like 10×15). Reduce baking time to around 25–28 minutes and keep an eye on the color.
- Prep Time: 10 minutes
- Cook Time: 10 minutes+Cooling Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Hawaiian-inspired
Nutrition
- Serving Size: 1 slice (~110g)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Hawaiian pineapple cake, tropical cake, pineapple dessert, easy sheet cake