A Tropical, Ultra-Moist Dessert with Creamy Frosting Bliss

If you’ve ever dreamed of tasting paradise with each sweet bite, this Hawaiian Pineapple Cake is your ticket straight to the islands — no airfare required! Bursting with juicy pineapple and finished with a silky cream cheese topping, this cake brings sunshine to any occasion.

What makes this cake special? It’s wonderfully moist, easy to make, and requires no mixer for the cake batter — just stir and bake. The pineapple doesn’t just add flavor; it naturally sweetens and hydrates the batter, creating the softest crumb without butter or oil. One bowl. One pan. Big flavor payoff.

Whether it’s for potlucks, holidays, birthdays, or a just-because dessert craving, this crowd-pleasing cake always disappears fast. Let’s dive into the tropical deliciousness!

Ingredients

This recipe makes a 9×13 cake (12–16 servings depending on slice size)

For the Hawaiian Pineapple Cake:

• 2 cups all-purpose flour

• 1 ½ cups granulated sugar

• 2 teaspoons baking soda

• ½ teaspoon fine sea salt

• 2 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 1 can (20 ounces) crushed pineapple in juice, undrained

For the Creamy Topping:

• 1 package (8 ounces) cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 1 ¾ cups powdered sugar, sifted

• 1 teaspoon pure vanilla extract

• ½ cup chopped pecans or walnuts (optional but recommended)

Instructions

1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. You can line the bottom with parchment paper if you want to easily lift out the cake later.

2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until everything is evenly combined. Proper mixing here helps prevent any baking soda clumps from forming during baking.

3. Combine with the Wet Ingredients
Create a well in the center of the dry mixture. Add the eggs, vanilla extract, and the entire can of crushed pineapple with all the juice. Stir gently until just combined. Do not overmix. The batter will appear thick and full of pineapple pieces.

4. Bake the Cake
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. Your kitchen will already smell tropical by now.

5. Cool Completely
Place the pan on a wire rack and allow the cake to cool fully before frosting. If the cake is even slightly warm, the topping will melt and lose its texture.

6. Make the Cream Cheese Topping
While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, mixing first on low and then on high speed until the frosting is fluffy and velvety.

7. Frost and Serve
Spread the topping over the fully cooled cake. Add chopped nuts if desired for a delicious crunch. Slice and enjoy a moment of tropical happiness.

Baking Tips for Best Results

Why This Cake Works So Well

• Pineapple provides moisture for days without adding oil

• The cream cheese topping adds creamy richness

• Pantry staples and simple steps — perfect for beginners

• One bowl for the batter means less cleanup

• A guaranteed crowd-pleaser for every event

Each slice delivers a combination of soft crumb, bright tropical fruit flavor, and creamy topping — a dessert that feels like a vacation on a plate.

Delicious Variations to Try

Pineapple Coconut Cake
Add 1 cup sweetened shredded coconut to the batter. Coconut flakes can also be sprinkled on top.

Hummingbird-Inspired Pineapple Cake
Add 1 cup mashed banana and fold chopped nuts into the batter.

Pineapple Upside-Down Version
Layer pineapple slices and cherries at the bottom of the pan before pouring the batter.

Gluten-Free Adaptation
Substitute the flour with a 1:1 gluten-free baking blend.

Serving Suggestions

This cake tastes amazing at room temperature or chilled. Serve with:

• A scoop of vanilla ice cream

• Fresh pineapple or mango slices

• Lightly whipped cream

• A grated hint of lime zest for extra brightness

Also great as cupcakes, mini bars, or layered dessert squares for parties.

Storage and Make-Ahead Guide

The flavor deepens after resting overnight — ideal for making ahead.

Nutrition Information

(Approx. per slice, 16 servings)

• Calories: ~310

• Fat: 13 g

• Carbohydrates: 45 g

• Protein: 3 g

• Fiber: 1 g

Values will vary based on toppings and portion sizes.

Final Thoughts

This Hawaiian Pineapple Cake brings pure joy to the table. It is effortless to make, unbelievably moist, full of tropical flavor, and always loved by everyone who tastes it. It’s exactly the kind of dessert that becomes a tradition — the one friends and family request again and again.

Whether you’re celebrating a special occasion or simply wishing to enjoy something sweet that transports you to a sunny paradise, this cake delivers tropical bliss in every bite.

Enjoy your homemade escape to island flavor — no passport required.