Hawaiian Pineapple Cake with Cream Cheese Frosting is a tropical-inspired dessert that brings together the sweetness of juicy pineapple, the fluffiness of moist cake, and the creamy richness of tangy cream cheese frosting. This cake is not just a treat for the taste buds but also a feast for the eyes, with its vibrant yellow pineapple chunks layered between soft cake and generously covered in velvety frosting. Originating from the love of island flavors, it embodies the essence of sunshine, beaches, and tropical breezes in every bite.
Unlike traditional cakes, the pineapple adds natural sweetness, moisture, and a refreshing tang, while the cream cheese frosting balances the flavor with its silky smooth and lightly tangy profile. This cake is perfect for family gatherings, potlucks, birthdays, or any occasion where you want to bring a taste of the tropics to the table. Its flavor profile combines sweet, tangy, and creamy in a way that makes it both indulgent and refreshing.
Whether you’re a seasoned baker or a beginner, this recipe is simple to follow, yet the results are elegant and restaurant-quality. Let’s dive into the details of creating this show-stopping Hawaiian Pineapple Cake with Cream Cheese Frosting.
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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2 teaspoons baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon (optional, for warmth)
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2 large eggs, room temperature
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1 cup vegetable oil (or melted butter for richer flavor)
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1 teaspoon pure vanilla extract
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1 can (20 ounces) crushed pineapple with juice (do not drain)
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1/2 cup sweetened shredded coconut (optional, for extra Hawaiian flair)
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1/2 cup chopped pecans or macadamia nuts (optional, for crunch)
For the Cream Cheese Frosting:
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1 package (8 ounces) cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar, sifted
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2 teaspoons pure vanilla extract
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1–2 tablespoons pineapple juice (optional, for extra pineapple flavor)
For Garnish (Optional):
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Fresh pineapple chunks or slices
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Toasted coconut flakes
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Chopped nuts
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Maraschino cherries for a tropical look
Preparation
Step 1: Prepare the Oven and Pans
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Preheat your oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans (or line with parchment paper for easy removal).
Step 2: Mix the Dry Ingredients
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In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cinnamon (if using).
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Set aside.
Step 3: Combine the Wet Ingredients
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In another large bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
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Add the undrained can of crushed pineapple and mix well.
Step 4: Make the Cake Batter
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Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
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If using, fold in the shredded coconut and chopped nuts. Do not overmix—this ensures a light and fluffy texture.
Step 5: Bake the Cake
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Divide the batter evenly between the prepared cake pans.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
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Beat the softened cream cheese and butter together until smooth and creamy.
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Gradually add powdered sugar, one cup at a time, beating until fluffy.
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Mix in vanilla extract and, if desired, a splash of pineapple juice for added tropical flavor.
Step 7: Assemble the Cake
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Place one cooled cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
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Layer pineapple chunks (optional for extra fruitiness) evenly over the frosting.
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Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
Step 8: Garnish and Serve
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Decorate with fresh pineapple chunks, toasted coconut, or nuts.
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Refrigerate the cake for 30 minutes before slicing to allow the frosting to set.
Variations
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Pineapple-Carrot Cake: Add 1 cup grated carrots to the batter for extra texture and flavor.
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Pineapple Upside-Down Cake Style: Arrange pineapple rings and maraschino cherries at the bottom of the pan with a brown sugar glaze before adding batter.
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Coconut-Pineapple Cake: Increase shredded coconut to 1 cup and use coconut milk instead of oil.
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Hummingbird-Inspired Cake: Add mashed bananas and chopped pecans for a Southern tropical twist.
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Mini Cupcakes: Use the batter for cupcakes instead of a layered cake—adjust baking time to 18–20 minutes.
Cooking Notes
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Ensure the crushed pineapple is not drained; the juice is key to the cake’s moistness.
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Cream cheese and butter must be softened to room temperature for smooth frosting.
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Chill the cake for at least 30 minutes before serving for cleaner slices.
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Store in the refrigerator for up to 4 days in an airtight container.
Serving Suggestions
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Serve chilled with a hot cup of coffee or tea.
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Pair with a tropical drink such as piña colada or pineapple iced tea.
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Top each slice with a scoop of vanilla ice cream for an extra-indulgent dessert.
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Perfect centerpiece for summer BBQs, potlucks, or holiday gatherings.
Tips
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For a lighter cake, substitute half the oil with unsweetened applesauce.
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Sift powdered sugar before adding it to the frosting to avoid lumps.
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Toast coconut and nuts before garnishing to enhance their flavor.
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Double the frosting recipe if you prefer thicker layers.
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For neat frosting, chill the cake layers before assembling.
Prep Time:
20 minutes
Cooking Time:
35 minutes
Total Time:
55 minutes (plus cooling and chilling time)
Nutritional Information (per slice, based on 12 servings):
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Calories: ~420
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Protein: 4g
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Sodium: 280mg
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Carbohydrates: 55g
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Sugar: 38g
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Fat: 20g
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Fiber: 2g
FAQs
Q1: Can I use fresh pineapple instead of canned?
Yes, but fresh pineapple tends to be juicier. If using fresh, chop finely and drain slightly before adding to the batter.
Q2: Can this cake be made ahead?
Absolutely. Bake the cake layers up to 2 days in advance, store tightly wrapped, and frost before serving.
Q3: How do I make the cake more tropical?
Add shredded coconut, a splash of rum extract, or layer with mango or passion fruit alongside pineapple.
Q4: Can I freeze this cake?
Yes. Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Frost once thawed.
Q5: Why is my cake dense instead of fluffy?
Overmixing the batter or using too much liquid can cause denseness. Mix just until combined for best texture.
Conclusion
The Hawaiian Pineapple Cake with Cream Cheese Frosting is a vibrant and refreshing dessert that perfectly balances tropical sweetness with creamy indulgence. Every slice delivers juicy pineapple bursts surrounded by soft, moist cake and finished with a rich layer of tangy cream cheese frosting. It’s the kind of dessert that not only satisfies your sweet tooth but also brings a sense of joy and celebration to the table.
Whether you prepare it for a summer gathering, a festive holiday, or simply to brighten an ordinary day, this cake never fails to impress. With its versatility, tropical flair, and ease of preparation, it deserves a special place in your recipe collection. Bring the taste of the islands to your kitchen and let every bite transport you to paradise.