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–+ servings
thick, generous slice of homemade Hawaiian pineapple cake, featuring three moist and fluffy yellow sponge cake layers filled with creamy white frosting and juicy chunks of pineapple. The cake is topped with a fan-like arrangement of fresh pineapple slices and set on a vintage-style floral dessert plate.

Hawaiian Pineapple Cake

4 from 1 vote
A moist, tropical pineapple cake made from scratch with crushed pineapple, optional coconut and nuts, and topped with a tangy cream cheese frosting. This easy Hawaiian pineapple cake is a crowd-pleaser for potlucks, birthdays, and special gatherings!
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling & Frosting 45 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert
Cuisine: American, Hawaiian-Inspired
Calories: 390
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In the same bowl, add eggs, vanilla, and the undrained crushed pineapple. Mix just until combined.
  4. Gently fold in shredded coconut and chopped nuts, if using.
  5. Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
  6. Let the cake cool completely in the pan on a wire rack before frosting.
  7. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and pineapple juice.
  8. Spread frosting evenly over the cooled cake. Garnish with toasted coconut or nuts if desired.
  9. Chill for 30 minutes if your kitchen is warm to help set the frosting.
  10. Slice into squares, clean knife between cuts for neat slices, and enjoy!

Nutrition

Serving: 100gCalories: 390kcalCarbohydrates: 52gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 260mgPotassium: 160mgFiber: 1gSugar: 38gVitamin A: 550IUVitamin C: 4mgCalcium: 40mgIron: 1.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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