Name: Hawaiian Pineapple Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 large eggs; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 can (20 oz) crushed pineapple, with juice; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract (for frosting)

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This Hawaiian Pineapple Cake with Cream Cheese Frosting is a tropical-inspired dessert that's incredibly moist, flavorful, and simple to make. The sweet, crushed pineapple keeps the cake tender and juicy, while the creamy, tangy cream cheese frosting adds a decadent finish. It’s a crowd-pleaser for potlucks, holidays, or just a casual treat at home.

Why You’ll Love This Recipe

I love this cake for how easy it is to make—no need for fancy mixers or layers. The batter comes together quickly, and the pineapple adds natural sweetness and moisture, meaning I don’t have to worry about a dry cake. The cream cheese frosting balances everything with its tangy richness. It's one of those old-fashioned, comforting desserts that always disappears fast at gatherings.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
½ teaspoon salt
1 can (20 ounces) crushed pineapple (with juice, undrained)
1 teaspoon vanilla extract

For the cream cheese frosting:

1 package (8 ounces) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

directions

I preheat my oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
In a large bowl, I combine the flour, sugar, baking soda, and salt.
I add the eggs, crushed pineapple with juice, and vanilla extract to the dry ingredients. I stir just until everything is well incorporated—no need to overmix.
I pour the batter into the prepared pan and spread it evenly.
I bake the cake for about 30–35 minutes or until a toothpick inserted in the center comes out clean.
While the cake cools completely in the pan, I prepare the frosting.
For the frosting, I beat together the softened cream cheese and butter until smooth. I gradually add powdered sugar and vanilla extract, beating until creamy.
Once the cake is fully cooled, I spread the cream cheese frosting generously over the top.

Servings and timing

This cake serves 12–15 people, depending on how it's sliced. From start to finish, it takes about 15 minutes to prepare and 35 minutes to bake, so I can have it ready in just under an hour.

Variations

I sometimes mix chopped pecans or walnuts into the batter for a bit of crunch.
For a tropical twist, I like to add shredded coconut into the batter or sprinkle it on top of the frosting.
If I want to cut back on sugar, I reduce the amount in both the cake and the frosting slightly—it still turns out great.
I’ve tried replacing some of the flour with whole wheat flour for a nuttier flavor and a touch of added nutrition.
For a layered cake, I divide the batter between two round pans and reduce baking time by about 5 minutes.

storage/reheating

I store the cake covered in the refrigerator because of the cream cheese frosting. It stays fresh for up to 5 days. If I want to reheat individual slices, I let them sit at room temperature for about 30 minutes, or give them a quick zap in the microwave (just 10–15 seconds) to bring back that fresh-baked feel.

FAQs

How do I make sure the cake stays moist?

The crushed pineapple (with its juice) does the job here. I avoid draining the juice to make sure the cake is moist and tender.

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance. I keep it unfrosted, then frost it once it’s fully cooled or just before serving.

Can I freeze this cake?

Absolutely. I usually freeze the unfrosted cake tightly wrapped for up to 2 months. I let it thaw completely in the fridge before frosting and serving.

What’s the best way to soften cream cheese for the frosting?

I leave it out at room temperature for about 30–45 minutes. If I’m in a rush, I cut it into cubes and microwave it in short 5-second bursts until softened.

Can I use fresh pineapple instead of canned?

I prefer canned crushed pineapple for consistent texture and moisture, but if I use fresh, I make sure it’s finely chopped and very juicy to mimic the effect of canned.

Conclusion

This Hawaiian Pineapple Cake with Cream Cheese Frosting is one of those easy, nostalgic recipes I keep going back to. It’s unfussy, packed with flavor, and always gets rave reviews. Whether I’m serving it for a holiday or just as a sweet midweek treat, it never disappoints.

Hawaiian Pineapple Cake with Cream Cheese Frosting

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12–15 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A tropical-inspired dessert that's incredibly moist and flavorful, featuring crushed pineapple and topped with a tangy cream cheese frosting. Perfect for gatherings or casual treats.

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
In a large bowl, combine flour, sugar, baking soda, and salt.
Add eggs, crushed pineapple with juice, and vanilla extract to the dry ingredients. Stir until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan.
To make the frosting, beat softened cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla extract, beating until creamy.
Spread the frosting over the cooled cake.

Notes

Do not drain the crushed pineapple; the juice keeps the cake moist.
Store the cake covered in the refrigerator for up to 5 days.
Optional add-ins: chopped nuts or shredded coconut for extra texture and flavor.
The cake can be baked ahead and frosted later.
The unfrosted cake can be frozen for up to 2 months.