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Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

A one-bowl Hawaiian Pineapple Cake made with crushed pineapple baked right into the batter for an incredibly moist, tender crumb, topped with a thick and tangy cream cheese frosting. No mixer required and ready in under an hour.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup sweetened shredded coconut optional
  • 8 oz cream cheese, softened for frosting
  • 1/2 cup unsalted butter, softened for frosting
  • 2 cups powdered sugar, sifted for frosting
  • 1 tsp vanilla extract for frosting
  • 2-3 tbsp heavy cream or milk for frosting consistency

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Hand mixer or stand mixer for frosting
  • Spatula

Method
 

  1. Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
  2. Mix the batter: Whisk flour, sugar, baking soda, and salt in a large bowl. Add eggs, vanilla, and the entire undrained can of crushed pineapple. Stir until smooth. Fold in nuts and coconut if using.
  3. Bake: Pour batter into the prepared pan and spread evenly. Bake 30 to 35 minutes until golden and a toothpick comes out clean.
  4. Cool: Let the cake cool completely in the pan, at least 45 minutes to 1 hour, before frosting.
  5. Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in vanilla and cream one tablespoon at a time until spreadable.
  6. Frost and chill: Spread frosting over the cooled cake. Refrigerate at least 30 minutes before slicing and serving.

Notes

  • Do not drain the pineapple - the juice is essential for the cake's moisture.
  • Cool the cake fully before frosting to prevent the frosting from sliding.
  • Store covered in the refrigerator for up to 4 days.
  • The unfrosted cake can be frozen for up to 2 months.
  • Flavor improves on day two after the pineapple juice settles into the crumb.