Hawaiian Pineapple Cake
Makes one 9×13-inch cake (12–16 servings)
Ingredients
For the Cake
2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can (20 oz / 565 g) crushed pineapple with juice
½ cup vegetable oil (or melted butter for richer flavor)
For the Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Optional Toppings
½ cup chopped pecans or walnuts
½ cup shredded coconut
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
Flour
Sugar
Baking soda
Salt
Step 3: Add Wet Ingredients
Add:
Eggs
Vanilla extract
Crushed pineapple with juice
Oil
Stir until fully combined and smooth. Do not overmix.
Step 4: Bake
Pour batter into the prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool completely before frosting.
Prepare the Frosting
Step 5: Make Frosting
In a medium bowl:
Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar.
Mix in vanilla extract.
Step 6: Frost the Cake
Spread frosting evenly over the cooled cake.
Sprinkle with chopped nuts or shredded coconut if desired.
Serve & Store
Serve chilled or at room temperature
Store covered in the refrigerator for up to 4 days
Tips
Pineapple juice keeps the cake extra moist—don’t drain it
Toast coconut for extra flavor
Great served with vanilla ice cream or whipped cream
