Hawaiian Pineapple Cake

Have you ever tried something so delicious you can barely believe you made it yourself? This Hawaiian Pineapple Cake is one of those recipes. Bursting with tropical flavors from pineapple and coconut, it’s moist, sweet, and irresistibly good. The best part? It gets even better as the days go by—just as delicious on day four as on day one.

It’s simple, family-approved, and guaranteed to impress at any gathering.

Ingredients

For the Cake

2 cups all-purpose flour
1¾ cups granulated sugar
2 teaspoons baking soda
2 large eggs
1 can (20 oz / 570 g) crushed pineapple in juice (do not drain)
1 cup sweetened coconut flakes
1 cup chopped walnuts

For the Frosting

8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
Pinch of salt

Instructions

Step 1: Prepare the Oven

Preheat oven to 350°F (180°C). Grease a 9×13-inch (33×23 cm) baking pan.

Step 2: Make the Cake Batter

In a large bowl, mix together flour, sugar, baking soda, eggs, pineapple (with juice), coconut, and walnuts. Stir by hand until everything is well combined.

Step 3: Bake the Cake

Pour the batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Step 4: Prepare the Frosting

In a medium bowl, beat cream cheese until smooth. Add butter, powdered sugar, vanilla, and salt. Mix until creamy and fluffy.

Step 5: Frost and Serve

Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with extra chopped walnuts if desired. Cut into squares and serve immediately—or cover and refrigerate to enjoy later.

Why You’ll Love This Cake

Moist, tropical flavors that last for days
No complicated steps—just mix, bake, and frost
Perfect for potlucks, birthdays, or family desserts
A crowd-pleaser that’s as beautiful as it is delicious