Hawaiian Pineapple Cake

A Tropical, Ultra-Moist Dessert with Creamy Frosting Bliss

If you’ve ever dreamed of tasting paradise with each sweet bite, this Hawaiian Pineapple Cake is your ticket straight to the islands — no airfare required! Bursting with juicy pineapple and finished with a silky cream cheese topping, this cake brings sunshine to any occasion.

What makes this cake special? It’s wonderfully moist, easy to make, and requires no mixer for the cake batter — just stir and bake. The pineapple doesn’t just add flavor; it naturally sweetens and hydrates the batter, creating the softest crumb without butter or oil. One bowl. One pan. Big flavor payoff.

Whether it’s for potlucks, holidays, birthdays, or a just-because dessert craving, this crowd-pleasing cake always disappears fast. Let’s dive into the tropical deliciousness!

Ingredients
This recipe makes a 9×13 cake (12–16 servings depending on slice size)

For the Hawaiian Pineapple Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons baking soda

½ teaspoon fine sea salt

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 can (20 ounces) crushed pineapple in juice, undrained

For the Creamy Topping:

1 package (8 ounces) cream cheese, softened

½ cup (1 stick) unsalted butter, softened

1 ¾ cups powdered sugar, sifted

1 teaspoon pure vanilla extract

½ cup chopped pecans or walnuts (optional but recommended)