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Hawaiian Pineapple Cake

A tropical delight, this Hawaiian Pineapple Cake combines the freshness of pineapple with a creamy frosting, perfect for potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all purpose flour
  • 1.5 cups granulated sugar
  • 2 teaspoons baking soda
  • 0.5 teaspoon salt
  • 2 large eggs room temperature
  • 1 can (20 oz) crushed pineapple with juice do not drain
  • 1 teaspoon vanilla extract
For the frosting
  • 8 oz cream cheese, softened room temperature
  • 1 cup powdered sugar
  • 1 cup cold heavy whipping cream
Optional garnishes
  • Toasted coconut
  • Chopped pecans or walnuts
  • Maraschino cherries
  • Extra pineapple chunks

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. In a large bowl, whisk flour, sugar, baking soda, and salt until combined.
  3. Add eggs, crushed pineapple with juice, and vanilla; mix until smooth.
  4. Pour batter into pan and bake for 30-35 minutes, until golden and set.
  5. Cool the cake completely in the pan.
Frosting
  1. Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
  2. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
  3. Spread frosting over cooled cake and add garnishes if desired.
Serving
  1. Chill at least 1 hour before slicing and serving.
  2. Slice into generous squares and serve cold or just-chilled.

Notes

For the cleanest slices, slice with a hot, clean knife, wiping between cuts. Store covered in the refrigerator for 4–5 days or freeze for up to 2 months.