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)
Instructions
. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. You can line the bottom with parchment paper if you want to easily lift out the cake later.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until everything is evenly combined. Proper mixing here helps prevent any baking soda clumps from forming during baking.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
