Sunshine in every forkful—this Hawaiian Pineapple Cake brings simple ingredients together in a way that feels warm, nostalgic, and almost tropical. The crushed pineapple creates tender, juicy pockets, while the cream cheese frosting melts into a silky layer that tastes like soft sea foam. Because the batter mixes in a single bowl, you spend less time prepping and more time enjoying the moment. And since this cake gets even better the next day, it’s the kind of recipe you make once and think, “Why haven’t I been baking this forever?”

In my family, this cake always meant celebration. When I was little, my aunt would make it for every summer reunion—always packed in a faded metal tin lined with wax paper. The adults said it reminded them of vacations they never took, and the kids said it tasted like sunshine. Over the years, it became a tradition: birthdays, church suppers, potlucks, even a few “just because” evenings when someone needed cheering up. The simplicity made it accessible, but the flavor made it unforgettable.

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The Magic Behind Hawaiian Pineapple Cake

Effortless Ingredients, Exceptional Flavor

This cake proves that pantry staples can create something surprisingly special. Because crushed pineapple provides both moisture and sweetness, you don’t need butter or milk. The undrained fruit lifts the crumb and keeps it tender without becoming dense. When paired with vanilla and warm notes from the sugar, every bite feels naturally soft and comforting.

One-Bowl Mixing for Easy Cleanup

Since everything comes together in one bowl, the prep stays quick and tidy. The batter mixes smoothly, the pineapple distributes evenly, and the baking process requires no fuss. Even beginners can achieve a beautiful, moist cake without worrying about technique, timing, or equipment.

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A Cake That Improves as It Rests

Day-After Depth of Flavor

Because the pineapple continues to release moisture, the crumb softens beautifully overnight. Each slice becomes more cohesive, more aromatic, and more vibrant. It’s one of those rare desserts that tastes even better on Day 2, making it perfect for potlucks, events, or any moment when you need something reliable and outstanding.

Freezer-Friendly and Gift-Ready

This cake freezes well, and individual slices thaw to a perfect texture. Wrapped in parchment and tied with twine, it becomes a thoughtful homemade gift. Whether you stack slices in a tin or offer the whole cake, it brings joy wherever it goes.

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Foolproof Texture and Incredible Toppings

A Naturally Moist Crumb

Undrained pineapple ensures you never end up with a dry or crumbly texture. Instead, you get pockets of juicy sweetness that hold their shape as the cake bakes. This moisture also creates subtle caramelization along the edges, adding complexity without extra effort.

Cream Cheese Frosting That Feels Luxurious

A simple frosting of softened cream cheese, powdered sugar, and vanilla creates a silky finish. Spread across a warm cake, it melts slightly and grips the surface. Once cooled, it forms a soft, creamy layer that complements the fruit perfectly.

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Easy Variations and Flavor Boosts

From Tropical Twists to Cozy Classics

Because the base is so forgiving, you can adapt this cake to match any season or gathering. Add toasted coconut for a tropical version, cinnamon for a fall-inspired twist, or extra pecans for crunchy richness. You can even swap the frosting for whipped cream or a drizzle of warm caramel.

Serving It Your Way

Serve chilled for a firmer, denser texture, or enjoy it warm for a comforting, bakery-style treat. Pair it with fresh berries, ice cream, or a simple cup of coffee—each combination highlights a different aspect of the cake’s character.

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Ingredients

Cake
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 can (20 ounces) crushed pineapple (undrained)
• ¼ teaspoon salt

Frosting
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped toasted pecans (optional, for topping)

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Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
2. In a large bowl, combine flour, sugar, baking soda, and salt.
3. Add eggs, vanilla, and the entire can of crushed pineapple with its juice.
4. Stir until the batter is fully combined and no dry pockets remain.
5. Pour batter into the prepared baking dish.
6. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
7. While the cake cools, beat the cream cheese, powdered sugar, and vanilla until smooth.
8. Frost the cake once it reaches room temperature.
9. Sprinkle toasted pecans over the frosting, if desired.
10. Chill for at least 1 hour for the best slice and flavor.

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FAQ

Can I use fresh pineapple instead of canned?
Yes, but you must include the juice. Pulse fresh pineapple with a little water until it resembles crushed pineapple.

Does this cake need to be refrigerated?
Yes. Because of the cream cheese frosting, store it in the refrigerator.

Can I make this without frosting?
Absolutely. Try a dusting of powdered sugar or a light glaze for a simpler version.

Can I freeze Hawaiian Pineapple Cake?
Yes. Freeze slices individually for easy serving later.

What nuts work best besides pecans?
Walnuts, macadamia nuts, or almonds add great crunch.

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Conclusion

Hawaiian Pineapple Cake delivers comfort, nostalgia, and ease in every slice. Whether you’re baking for a celebration or simply craving something sweet and meaningful, this recipe fits the occasion. With its one-bowl batter, tender crumb, and dreamy frosting, it’s a dessert that feels special yet simple enough for everyday baking. Once you taste it, you’ll understand why it becomes a tradition in every kitchen it enters.