There's something magical about the first forkful of a perfectly moist Hawaiian Pineapple Cake. That balanced sweetness, the tropical aroma that transports you straight to the islands, and that unmistakable tangy-sweet flavor that only fresh pineapple can deliver. I've spent years perfecting this recipe, and today I'm sharing my absolute favorite version that never fails to impress at family gatherings and potlucks.
Why You'll Love This Hawaiian Pineapple Cake
This isn't just any dessert—it's the recipe that consistently earns me the most compliments at potlucks and family gatherings! If you're looking for an old-fashioned Hawaiian pineapple cake that reminds you of something your grandmother might have made, but with a modern twist, you've found it.
Unlike many Hawaiian pineapple cake recipes that rely on cake mix, this version is made completely from scratch but is just as easy. The result? A more authentic flavor and texture that boxed mixes simply can't achieve. Plus, the cream cheese frosting takes it to another level entirely—the slight tanginess perfectly balances the sweet, tropical cake base.
What I love most is how versatile this recipe is. Need a quick dessert for unexpected guests? This Hawaiian pineapple cake recipe is easy enough to whip up in no time. Planning a special celebration? Dress it up with toasted coconut and fresh pineapple slices for an impressive presentation that looks like it took hours.
Jump to:
- Why You'll Love This Hawaiian Pineapple Cake
- Ingredients For Hawaiian Pineapple Cake
- How To Make Hawaiian Pineapple Cake
- Substitutions
- Variations
- Equipment For Hawaiian Pineapple Cake
- Storage
- What to Serve With Hawaiian Pineapple Cake
- Top Tip
- Grandmama's Magic Touch
- FAQ
- Hawaiian Pineapple Cake That Never Lets You Down!
- Related
- Pairing
- Hawaiian Pineapple Cake
Ingredients For Hawaiian Pineapple Cake
For the Cake:
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Large eggs, room temperature
- Vanilla extract
- Crushed pineapple with juice (don't drain!)
- Shredded coconut (optional)
- Chopped macadamia nuts or walnuts (optional)
For the Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Pineapple juice (reserved from can)
See recipe card for quantities.
How To Make Hawaiian Pineapple Cake
Preparing Your Kitchen
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan thoroughly or line with parchment paper.
- Measure all ingredients and have them ready to go. This Hawaiian pineapple cake recipe is easy when you're organized!
Making the Cake Batter
- Whisk the flour, sugar, baking soda, and salt together in a large bowl.
- Crack eggs into a separate small bowl before adding to ensure no shells get in.
- Add eggs, vanilla, and the entire can of crushed pineapple with juice to the dry ingredients.
- Mix everything just until combined. The secret to a moist Hawaiian pineapple cake is not overmixing!
- Fold in the shredded coconut and nuts (if using) with a spatula.
Baking to Perfection
- Pour the batter into your prepared pan, spreading it evenly to the corners.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan on a wire rack. This is crucial for the Hawaiian pineapple cake with cream cheese frosting—if it's even slightly warm, the frosting will melt!
Creating the Cream Cheese Frosting
- Beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
- Add powdered sugar one cup at a time, mixing on low speed to avoid a sugar cloud.
- Stir in vanilla extract and one tablespoon of reserved pineapple juice.
- Taste and add another tablespoon of juice if you want a more pronounced pineapple flavor.
- Whip the frosting on medium-high speed for 1-2 minutes until light and fluffy.
Finishing Touches
- Spread the frosting evenly over the completely cooled cake.
- Sprinkle with additional toasted coconut or chopped nuts if desired.
- Refrigerate for 30 minutes to set the frosting if your kitchen is warm.
- Slice into squares and serve. For the prettiest presentation, wipe your knife clean between cuts.
Substitutions
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. I've tested this with Bob's Red Mill and it works beautifully.
- Dairy-Free Option: Use plant-based cream cheese and butter alternatives for the frosting. The cake itself is naturally dairy-free!
- Hawaiian Carrot Pineapple Cake Variation: Add 1½ cups grated carrots and 1 teaspoon cinnamon to transform this into the beloved Hawaiian carrot pineapple cake that many readers request.
- No Crushed Pineapple? In a pinch, you can pulse fresh pineapple chunks in a food processor and measure out 2 cups, plus add ¼ cup pineapple juice.
- Healthier Option: Reduce sugar to 1 cup and use a light cream cheese for the frosting. The pineapple provides natural sweetness!
Variations
One of the best things about this recipe is how versatile it is! Here are some amazing variations that my readers have tried and loved:
Hawaiian Carrot Pineapple Cake
This popular variation combines the best of carrot cake with Hawaiian pineapple cake:
- Add 1½ cups grated carrots to the batter
- Include 1 teaspoon cinnamon and ¼ teaspoon nutmeg
- Increase nuts to ¾ cup chopped walnuts
- Follow the rest of the recipe as written
Hawaiian Pineapple Upside Down Cake
For a more traditional presentation:
- Melt ¼ cup butter in the bottom of your cake pan
- Sprinkle ½ cup brown sugar over the butter
- Arrange pineapple rings and maraschino cherries on top
- Pour the cake batter over everything and bake
- Invert onto a serving plate while still warm
Equipment For Hawaiian Pineapple Cake
- 9×13 inch baking pan
- Large mixing bowl
- Medium mixing bowl (for frosting)
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula or wooden spoon
- Electric mixer (hand or stand)
- Cooling rack
- Optional: Offset spatula for frosting
Storage
One of the best things about this Hawaiian pineapple cake is how well it keeps—in fact, many claim it tastes even better on day two as the flavors have time to meld! Here's everything you need to know about storing, freezing, and serving this tropical treat.
Counter Storage
- Unfrosted Cake: Can be stored at room temperature in an airtight container for up to 3 days.
- Frosted Cake: Due to the cream cheese frosting, it should not sit out at room temperature for more than 2 hours.
Refrigerator Storage
- Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
- Cover cut edges with plastic wrap to prevent the cake from drying out.
- Let the cake sit at room temperature for 20-30 minutes before serving for the best flavor and texture.
What to Serve With Hawaiian Pineapple Cake
This tropical dessert deserves the perfect accompaniment to create a complete island experience. Here are some delicious pairings that will complement your Hawaiian pineapple cake beautifully:
Beverages
- Kona Coffee: The rich, slightly nutty flavor of Hawaiian coffee creates a perfect contrast to the sweet cake.
- Tropical Iced Tea: Try our Passion Fruit Iced Tea for a refreshing non-alcoholic option.
- Piña Colada: For adult gatherings, this classic pineapple-coconut cocktail echoes the cake's flavors.
- Coconut Rum Punch: Another festive option that continues the tropical theme.
Toppings & Sides
- Coconut Ice Cream: A scoop of coconut ice cream alongside a warm slice transforms this into an extra-special dessert.
- Grilled Pineapple: Serve caramelized grilled pineapple slices on the side for texture contrast.
- Toasted Macadamia Nuts: Sprinkle some additional chopped nuts for extra crunch.
- Fresh Fruit Salad: A simple mix of mango, papaya, and more pineapple makes a refreshing side.
Top Tip
For the absolute most flavorful Hawaiian pineapple cake, let it rest overnight in the refrigerator before serving. This "rest period" allows the pineapple flavors to fully develop and intensify throughout the cake, making it even more moist and delicious. If you can't wait that long, try to give it at least 4 hours before cutting into it!
Grandmama's Magic Touch
My grandmother's Hawaiian pineapple cake was legendary in our community—the kind people would request for every birthday and holiday gathering. Her secret? She always used the entire can of crushed pineapple, juice and all, unlike the old-fashioned Hawaiian pineapple cake recipes that called for draining. "Never waste that liquid gold," she'd tell me, gently folding the fruit into the batter with her wooden spoon that was smooth from decades of use.
For her Hawaiian carrot pineapple cake variation (which eventually became more requested than the original), she'd grate the carrots by hand, insisting the extra moisture from freshly grated carrots made all the difference. Many have tried recreating her recipes using cake mix shortcuts, but there's something magical about the scratch version that simply can't be replicated.
FAQ
What do Hawaiians call pineapples?
Hawaiians call pineapple "hala kahiki" in the Hawaiian language, which translates to "foreign fruit." This name was given because pineapples were introduced to Hawaii—they weren't native to the islands but were brought there in the early 1800s.
What cake is Hawaii known for?
Hawaii is most famous for Haupia Cake (coconut pudding cake) and Guava Chiffon Cake. While pineapple is strongly associated with Hawaii, traditional Hawaiian cakes typically feature coconut, macadamia nuts, and local fruits like guava and passion fruit rather than pineapple as the star ingredient.
What does Hawaiian pineapple taste like?
Hawaiian pineapples are known for their perfect balance of sweetness and acidity. They're typically sweeter, juicier, and less fibrous than pineapples grown elsewhere, with bright tropical notes and a honey-like sweetness that lacks the sharp, acidic bite that can be present in other varieties.
Can I use pineapple juice instead of water in a cake mix?
Absolutely! Substituting pineapple juice for water in a cake mix is a fantastic flavor boost. The juice adds sweetness, acidity, and tropical flavor that enhances the cake without changing its texture. This is actually a common technique for making quick Hawaiian pineapple cake with cake mix.
Hawaiian Pineapple Cake That Never Lets You Down!
This Hawaiian pineapple cake is more than just a dessert—it's a mini vacation on a plate! Whether you make the classic version, try the Hawaiian carrot pineapple cake variation, or experiment with your own twist, the result will be a slice of paradise that brings smiles all around.
Have you made this recipe? I'd love to see your creations—tag us in your photos or tell us in the comments about your experience! And if you enjoyed this tropical treat, you might also love our Pistachio Cake , Easter Egg Cheesecake , or Caramel Cake for more island-inspired flavors.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Hawaiian Pineapple Cake
Hawaiian Pineapple Cake
Equipment
- 9x13-inch baking pan (greased or lined)
- Large mixing bowl (for dry + wet ingredients)
- Medium mixing bowl (for frosting)
- Measuring cups and spoons
- Whisk (or fork)
- Rubber spatula (or wooden spoon)
- Electric mixer (hand or stand)
- Cooling rack
- Offset spatula (optional, for spreading frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs - room temperature
- 1 teaspoon vanilla extract
- 20 oz crushed pineapple - with juice (don’t drain)
- ½ cup shredded coconut - optional
- ½ cup macadamia nuts or walnuts - chopped, optional
For the Cream Cheese Frosting:
- 8 oz cream cheese - softened
- ½ cup unsalted butter - softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice - reserved from can
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In the same bowl, add eggs, vanilla, and the undrained crushed pineapple. Mix just until combined.
- Gently fold in shredded coconut and chopped nuts, if using.
- Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and pineapple juice.
- Spread frosting evenly over the cooled cake. Garnish with toasted coconut or nuts if desired.
- Chill for 30 minutes if your kitchen is warm to help set the frosting.
- Slice into squares, clean knife between cuts for neat slices, and enjoy!
Leave a Reply