A Tropical Escape in Every Slice
Close your eyes and imagine this: you’re on a Hawaiian beach, the sun is setting, and you’re savoring the most incredibly moist, pineapple-infused cake that practically melts on your tongue. That’s exactly what this Hawaiian Pineapple Cake delivers – a complete tropical escape without leaving your kitchen.
I discovered this recipe during a trip to Maui when a lovely woman at a beachside café shared her family’s secret cake recipe with me. She said it had been passed down through generations, and once I tasted it, I understood why. The cake is incredibly tender, bursting with pineapple flavor, and topped with a cream cheese glaze that takes it to another level. It’s become my signature “sunshine cake” that I bake whenever someone needs cheering up or when I’m craving a mini vacation.
Why You’ll Love This Hawaiian Pineapple Cake Recipe
This cake breaks all the rules about what a simple cake can be. First, it’s ridiculously moist – the crushed pineapple and its juice get folded right into the batter, creating a tender crumb that stays perfectly moist for days. Second, it’s a dump-and-stir situation – no creaming butter, no separating eggs, just mix everything in one bowl and bake.
The cream cheese glaze is the crown jewel. It’s tangy and sweet, adding a rich dimension that complements the tropical pineapple perfectly. And because the glaze is pourable rather than a thick frosting, it seeps into the warm cake, creating little pockets of creamy goodness throughout.
This is also one of those rare cakes that actually tastes better the next day. The flavors meld, the moisture distributes evenly, and what you’re left with is pure pineapple paradise.
Ingredients for Hawaiian Pineapple Cake
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 can (20 oz) crushed pineapple with juice (don’t drain!)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans or walnuts (optional)
Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- ½ cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 1-2 tablespoons pineapple juice (reserved from can)
Optional Garnish:
- Toasted coconut flakes
- Maraschino cherries
- Extra chopped pecans
Step-by-Step Instructions for Perfect Hawaiian Pineapple Cake
Preparing Your Pan and Mixing the Batter
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray. For extra insurance against sticking, line the bottom with parchment paper.
In a large bowl, combine the flour, sugar, eggs, crushed pineapple with all its juice, baking soda, vanilla, and salt. Stir with a wooden spoon or spatula until just combined – don’t overmix. The batter will be wet and loose; that’s exactly right. Fold in the chopped nuts if using.
Baking Your Hawaiian Pineapple Cake
Pour the batter into the prepared pan and spread evenly. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
The cake will be very moist, so don’t be alarmed if the toothpick has a few moist crumbs – just make sure there’s no wet batter. Let the cake cool in the pan for about 10 minutes while you prepare the glaze.
Making the Cream Cheese Glaze
In a medium bowl, beat the softened cream cheese and butter together until completely smooth and fluffy. Add the powdered sugar gradually, beating after each addition. Mix in the vanilla and enough pineapple juice to create a pourable consistency.
Glazing Your Warm Hawaiian Pineapple Cake
While the cake is still warm (this is important!), pour the cream cheese glaze evenly over the top. The warmth helps the glaze spread and soak slightly into the cake. Use an offset spatula to spread it to the edges.
If desired, immediately sprinkle with toasted coconut, extra pecans, or arrange maraschino cherries on top. Let the cake cool completely before serving – the glaze will set into a creamy layer as it cools.
Nutritional Information for Hawaiian Pineapple Cake
Per serving (serves 16):
- Calories: 365
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 195mg
- Total Carbohydrates: 58g
- Dietary Fiber: 1g
- Sugars: 46g
- Protein: 4g
Presentation Tips for Hawaiian Pineapple Cake
Serve this cake right from the pan for a casual, homestyle feel, or transfer to a nice serving platter for a more polished presentation. A sprinkle of toasted coconut over the glaze adds both visual appeal and extra tropical flavor.
For special occasions, decorate with pineapple rings and maraschino cherries arranged in a classic pattern. Add tiny cocktail umbrellas for a fun luau theme. Fresh edible flowers like orchids make a stunning garnish for Hawaiian-themed parties.
Perfect Pairings for Hawaiian Pineapple Cake
Beverages:
- Piña colada (virgin or not)
- Coconut water
- Tropical fruit punch
- Iced green tea
- Champagne
Occasions:
- Luau parties
- Summer barbecues
- Potlucks
- Birthday celebrations
- Beach picnics
Recipe Variations and Substitutions for Hawaiian Pineapple Cake
Chocolate Hawaiian Version: Add ¼ cup cocoa powder to the batter.
Coconut Lover’s Version: Add 1 cup shredded coconut to the batter.
Cupcake Version: Divide batter into lined muffin tins; bake 20-25 minutes.
Lighter Version: Use crushed pineapple in juice (not syrup) and reduce sugar by ½ cup.
Rum Cake Version: Poke holes in the warm cake and drizzle with rum before glazing.
FAQs About Hawaiian Pineapple Cake
Can I use fresh pineapple instead of canned? You can, but canned works better because it releases more juice during baking, creating that signature moistness.
Why is my cake too wet in the center? The pineapple adds a lot of moisture. Make sure to bake until a toothpick comes out clean, and let it cool completely before judging the texture.
Can I make this gluten-free? Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
How should I store this cake? Cover and refrigerate for up to 5 days. The cream cheese glaze requires refrigeration.
Can I freeze this cake? Yes, freeze unglazed for up to 3 months. Thaw and add fresh glaze before serving.
Conclusion: Aloha to Your Taste Buds
This Hawaiian Pineapple Cake is sunshine in dessert form. Every bite transports you somewhere warm and tropical, making it the perfect pick-me-up any time of year. It’s proof that sometimes the simplest recipes create the most memorable flavors.
My personal tip: Serve this cake chilled on hot summer days. The cool, creamy glaze against the moist pineapple cake is absolutely refreshing – like a tropical dream on a fork.