Transport your taste buds to the tropics with this irresistibly moist Hawaiian Pineapple Cake. Bursting with the juicy sweetness of crushed pineapple and topped with a smooth, tangy cream cheese frosting, this cake is a warm-weather dessert favorite that never goes out of style. Whether you’re serving it at a summer potluck, holiday brunch, or simply treating yourself at home, it’s a reliable crowd-pleaser with a nostalgic island flair.
What makes this cake truly special is the pineapple—it’s not just a flavor note but the heart of the entire recipe. Using the fruit and its juice directly in the batter ensures every bite is tender, flavorful, and perfectly moist. No oil or butter is needed in the cake base, as the pineapple brings both richness and natural sweetness.
Topped with a luxurious cream cheese frosting, this dessert strikes a beautiful balance between sweet and tangy. The velvety icing complements the cake’s texture and adds that little extra indulgence. For added crunch and a hint of earthiness, chopped nuts can be folded into the batter or sprinkled on top—though the cake stands confidently on its own, too.
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This is the kind of dessert that improves with time, making it an ideal make-ahead option. Letting it rest overnight in the fridge only deepens the tropical flavor and allows the frosting to set into a luscious, creamy layer. Slice into it the next day and serve chilled for a dessert that’s refreshing, comforting, and unforgettable.
Servings and timing:
Serves: 9–12
Total Time: 1 hour
Ingredients :
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup unsalted butter
- 1 package (8 oz) cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup chopped nuts for garnish (optional)
Instructions:
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