Hawaiian Pineapple Cake Recipe
Get ready to taste a slice of sunshine! Hawaiian Pineapple Cake is the ultimate dessert for anyone who wants to bake a cake bursting with tropical flavor, chewy-soft texture, and creamy frosting. Each bite is packed with tangy crushed pineapple and sweet, luscious cake, finished with a blanket of silky cream cheese icing. Whether you’re craving something special for a summer party or simply want to whisk yourself away to an island paradise from your kitchen, this classic treat delivers joyful, crowd-pleasing flavor that feels like a vacation in every forkful.
Ingredients You’ll Need
There’s nothing complicated about the ingredient list for Hawaiian Pineapple Cake, and yet, every item here plays an important role. From the buttery richness of the cake to the tangy cream cheese frosting and the star ingredient—crushed pineapple—these components come together in perfect harmony for a dessert that’s easy, yet unforgettable.
- All-purpose flour: Gives the cake its structure and crumb, creating a soft and tender base for all those juicy flavors.
- Baking powder: The key leavening agent, it ensures your cake rises tall and fluffy every time.
- Salt: Just a pinch brightens up all the other flavors, balancing the sweetness beautifully.
- Unsalted butter (softened): Adds richness and moisture, plus that classic buttery cake taste.
- Granulated sugar: Sweetens the cake perfectly while helping with browning for that golden finish.
- Large eggs: Help bind everything together and add a lovely lightness to the crumb.
- Vanilla extract: Rounds out the flavors and gives the subtle aroma that makes every bite more inviting.
- Crushed pineapple (drained): The star of the show—don’t skip draining it well to prevent a soggy cake!
- Pineapple juice: Infuses the batter (and later the frosting) with even more sweet island flavor.
- Buttermilk: Brings a gentle tang and keeps the cake incredibly moist and tender.
- Cream cheese (softened): For the frosting, its creamy tang is the perfect match for pineapple’s sweetness.
- Powdered sugar: Melds smoothly into the frosting, delivering sweetness and silky texture.
- Toasted coconut flakes (optional): A crunchy, nutty finish that whispers “tropical.”
How to Make Hawaiian Pineapple Cake
Step 1: Prepare the Baking Pan and Preheat the Oven
Start by heating your oven to 350°F (175°C) so it’s perfectly ready when your batter is. Grease and flour a 9×13-inch baking pan thoroughly, ensuring easy removal and a golden, evenly baked cake. A light dusting with flour after greasing helps prevent any sticky situations later—literally!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is more than just combining; it ensures your leavening is well distributed, giving you even lift and a uniform crumb. Setting this bowl aside now means you’ll be ready to alternate wet and dry ingredients later without a hitch.
Step 3: Cream the Butter and Sugar
Grab a large mixing bowl and beat the softened butter and granulated sugar until it’s fluffy, pale, and irresistible. This takes about 2-3 minutes and is crucial for trapping air, which keeps your Hawaiian Pineapple Cake light and airy. Don’t rush this part; well-creamed butter and sugar lay the perfect foundation for all the flavor layers to follow.
Step 4: Add Eggs and Vanilla Extract
Crack in the eggs one at a time, beating well after each one so your batter stays silky and smooth. Stir in the vanilla extract and let that aroma start building—your kitchen is about to smell incredible!
Step 5: Combine Wet and Dry Ingredients
Now for a little finesse! Begin adding your flour mixture and buttermilk to the creamed base, alternating and mixing gently each time. Start and finish with the flour mixture for the best texture. Mixing just until combined will keep your cake tender, not tough.
Step 6: Fold in the Pineapple and Juice
Gently fold in the well-drained crushed pineapple and pineapple juice. This is where that unmistakable Hawaiian spirit comes in. Be sure to drain your pineapple thoroughly; too much juice can lead to a dense, overly wet cake.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick in the center comes out clean—a golden, pineapple-studded beauty is your reward!
Step 8: Cool Completely
Patience pays off here! Let your cake cool fully in the pan before you even think about frosting. This ensures the luscious cream cheese topping won’t melt or slide off.
Step 9: Make the Frosting
While your cake cools, whip up the frosting. Beat the cream cheese and butter until super smooth, then gradually add powdered sugar until creamy and dreamy. Stir in pineapple juice and vanilla extract for that extra hint of tropical tang—the perfect finish for your Hawaiian Pineapple Cake.
Step 10: Frost and Garnish
Once the cake is cool, generously spread the frosting all over. If you love a bit of crunch and a little extra island spirit, sprinkle toasted coconut flakes on top. All that’s left is to slice, serve, and savor every bite!
How to Serve Hawaiian Pineapple Cake
Garnishes
Let your Hawaiian Pineapple Cake shine by topping it with toasted coconut flakes, a handful of chopped fresh pineapple, or even maraschino cherries for an old-school tiki bar touch. The coconut brings crispness and subtle nuttiness, turning each slice into a mini tropical escape. A sprig of fresh mint can add a splash of color and a breath of island freshness.
Side Dishes
Pair this luscious cake with a tray of fresh tropical fruits—think kiwi, mango, and sliced bananas—or a scoop of vanilla ice cream for extra indulgence. Light fruit salads and even a nice cup of Hawaiian coffee round out your dessert table, letting the bright flavors of the cake take center stage without competition.
Creative Ways to Present
Give your Hawaiian Pineapple Cake a party twist by cutting it into bite-sized cubes for a dessert bar or layering big squares in glass jars with extra frosting and fruit for fun, individual parfaits. For a beautiful picnic treat, serve slices in cupcake liners or wrap them up in parchment for easy grab-and-go enjoyment!
Make Ahead and Storage
Storing Leftovers
Tightly cover any leftover Hawaiian Pineapple Cake and store it in the refrigerator where it will stay moist and delicious for up to 4 days. The flavors often meld and even improve overnight, making this cake a lovely make-ahead option for parties or family gatherings.
Freezing
You can absolutely freeze Hawaiian Pineapple Cake! Wrap unfrosted (or even frosted) slices securely in plastic wrap and place them in an airtight container for up to three months. To freeze a whole cake, chill until the frosting firms up, then wrap and freeze as a single piece. Thaw slices overnight in the fridge for the freshest flavor and texture.
Reheating
While there’s no need to reheat Hawaiian Pineapple Cake, you can bring chilled slices to room temperature about 30 minutes before serving for the best taste and texture. Avoid microwaving frosted cake, as the cream cheese icing might melt and separate.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to chop or crush your pineapple very finely and drain it thoroughly to prevent the cake from getting soggy. Fresh pineapple delivers an even brighter, more vibrant punch of flavor.
What can I use instead of buttermilk?
If you don’t have buttermilk, simply stir 1 1/2 teaspoons of lemon juice or white vinegar into 1/2 cup of regular milk and let it sit for five minutes. This easy swap keeps your Hawaiian Pineapple Cake perfectly moist and tender.
Is this recipe suitable for cupcakes?
Yes! Just divide the batter among lined cupcake tins, filling each about two-thirds full. Bake at the same temperature for approximately 18-22 minutes, checking for doneness with a toothpick.
How do I toast coconut flakes?
Spread the coconut flakes in an even layer on a baking sheet and bake at 350°F (175°C) for about 5 minutes, stirring once, until golden brown and fragrant. Keep a close eye on them—they can go from toasty to burnt very quickly!
Can I make Hawaiian Pineapple Cake a day ahead?
Definitely. This cake stays wonderfully soft and moist after a day in the fridge. In fact, the flavors blend together even more, so it’s a terrific option when you want to prep dessert ahead of time.
Final Thoughts
There’s something endlessly cheerful about making and sharing a big pan of homemade Hawaiian Pineapple Cake. It’s the kind of sweet, sunny dessert that brightens every table (and every mood!) with its island-inspired flavors. Next time you’re looking to treat your friends, family, or simply yourself, give this cake a try—you just might find it becomes your new favorite, too.
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Hawaiian Pineapple Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this delightful Hawaiian Pineapple Cake. Moist and flavorful, this cake is topped with a creamy cream cheese frosting and toasted coconut flakes for a truly heavenly treat.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained
- ½ cup pineapple juice
- ½ cup buttermilk
For the frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons pineapple juice
- 1 teaspoon vanilla extract
- toasted coconut flakes for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Fold in crushed pineapple and pineapple juice.
- Bake the cake: Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Mix in pineapple juice and vanilla extract.
- Finish the cake: Spread frosting over cooled cake. Sprinkle toasted coconut flakes on top if desired.
Notes
- Drain pineapple well to avoid excess moisture.
- Use fresh or canned crushed pineapple.
- This cake is great for tropical-themed gatherings or summer parties.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
