If you’re on the hunt for a dessert that practically transports you to a sun-kissed beach with every bite, you’ve found it! This Hawaiian Pineapple Cake is the ultimate celebration of bright, bold flavors—the burst of pineapple, the gentle crunch of walnuts, and the whisper of tropical coconut bring pure joy to any table. It’s a treat that’s both incredibly easy and downright luscious, perfect for gatherings or even a cheerful weeknight finish. Let’s get ready to bake up a slice of paradise!

Hawaiian Pineapple Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the very best things about Hawaiian Pineapple Cake is how the simplest everyday ingredients come together to create pure magic. Each one adds its own special touch, whether it’s sweetness, moisture, or a hint of crunch—so don’t skip a thing if you don’t have to!

All-purpose flour: Provides the cake’s sturdy-yet-tender crumb and holds all the tropical flavor together.
Granulated sugar: Balances the tart pineapple and makes the cake beautifully moist.
Baking soda: Gives rise and a lovely lightness to the cake’s texture without any fuss.
Salt: Don’t skip this! It wakes up all the sweet, nutty, and fruity notes.
Large eggs: These add richness and help everything bind into a perfectly fluffy batter.
Vanilla extract: Just a splash deepens all those sunny, sweet flavors.
Crushed pineapple in juice (do not drain): The absolute star here—using both the fruit and the juice gives the cake its signature tropical flavor and incredible moistness.
Chopped walnuts (optional): Lend a toasty crunch and nutty undertone; toast them first for even more flavor.
Sweetened shredded coconut (optional): Adds flecks of chewy texture and a sweet, unmistakable island vibe—toast it too if you’d like extra depth.

How to Make Hawaiian Pineapple Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C)—that way, it’ll be perfectly hot and ready when your batter is mixed. Grease a 9×13-inch baking dish so nothing sticks and you get neat, beautiful slices every time.

Step 2: Mix the Dry Ingredients

In a big mixing bowl, whisk together the flour, sugar, baking soda, and salt. This ensures that the leavening and seasonings are evenly spread, so every single bite is just as good as the last.

Step 3: Add the Wet Ingredients

Crack in the eggs, pour in the vanilla extract, and tip in the entire can of crushed pineapple—juice and all! Stir gently just until everything is blended. Over-mixing is your enemy here; you want a tender crumb, not a tough cake.

Step 4: Fold in Walnuts and Coconut

If you’re going for the full tropical experience, now’s the time to fold in those chopped walnuts and coconut. This is where you can also sprinkle in your own twist—maybe pecans or macadamias instead of walnuts, or even a handful of chocolate chips if you’re feeling bold!

Step 5: Bake to Golden Perfection

Pour the batter into your prepared pan and spread it out evenly. Bake for 35 to 40 minutes, until a toothpick poked in the center comes out clean and the top is golden brown. The smell alone will have everyone peeking into the kitchen!

Step 6: Cool and Serve

Let the Hawaiian Pineapple Cake cool completely in the pan. This step is key—the flavors settle in, and slicing becomes a breeze. Once cool, decide if you want to finish with a cream cheese frosting, a sprinkle of powdered sugar, or just serve as-is. Each way is pure bliss.

How to Serve Hawaiian Pineapple Cake

Garnishes

Dress up your Hawaiian Pineapple Cake with a dreamy slathering of cream cheese frosting, a shower of toasted coconut flakes, or a sprinkle of powdered sugar right before serving. If you really want to impress, try topping each slice with a cherry or a sliver of fresh pineapple for a playful nod to its island roots.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a spoonful of tangy Greek yogurt. For a party, offer up a fresh fruit salad with mango, kiwi, and more pineapple alongside—their bright flavors complement the cake perfectly and keep the spread light and fun.

Creative Ways to Present

For special occasions, cut the cake into small squares and serve as pineapple cake bites on a platter, each with a cute cocktail pick. You can also layer cubes of the cake with whipped cream and berries in glasses for showstopping Hawaiian pineapple parfaits. Or, serve warm with a drizzle of caramel sauce for a cozy twist!

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Pineapple Cake keeps wonderfully moist! Store any uneaten slices covered in the pan or in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The flavors get even better as they meld together.

Freezing

Want to save some sunshine for later? Once fully cooled, wrap slices or the entire cake tightly in plastic wrap, then foil, and freeze for up to three months. Let it thaw overnight in the fridge for best results—you’ll have a tropical treat ready whenever the craving hits.

Reheating

For that fresh-baked warmth, pop a slice in the microwave for 10 to 15 seconds (longer if it’s frozen). A quick reheat makes the pineapple and coconut even more aromatic and brings the cake back to its just-baked glory.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Chop up your fresh pineapple to mimic the texture of crushed pineapple and measure out about 2 1/2 cups with juice. Fresh gives a slightly different flavor, but it’s a delicious swap!

Is it necessary to add both walnuts and coconut?

Nope—these are both optional! The cake is delightfully moist and flavorful on its own, but if you love texture, add them in. Feel free to experiment based on what you have or your preferences.

Can I make Hawaiian Pineapple Cake gluten-free?

Yes! Simply substitute a high-quality cup-for-cup gluten-free flour blend for the all-purpose flour. The rest of the recipe remains the same, so gluten-free friends can enjoy, too.

What frosting goes best with this cake?

Cream cheese frosting is classic and pairs wonderfully with the pineapple and coconut flavors. A simple glaze of powdered sugar and pineapple juice is also lovely if you want to keep things lighter.

Can I bake this as cupcakes instead of a 9×13-inch cake?

You sure can! Fill lined muffin tins about two-thirds full and bake at the same temperature for about 18–22 minutes. They’re perfect for parties or sharing at picnics.

Final Thoughts

There’s something special in every bite of this Hawaiian Pineapple Cake—sunshine, sweetness, and the sheer joy of an easy recipe that delivers big flavor. Whether it’s your first time making it or your fiftieth, I hope it brightens your day and brings smiles all around. Try it out, make it your own, and share a little taste of aloha with the people you love!

Hawaiian Pineapple Cake Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a taste of the tropics with this delightful Hawaiian Pineapple Cake. Moist and flavorful, this easy dessert is bursting with pineapple sweetness and a hint of coconut. Perfect for any occasion, this cake is a true crowd-pleaser.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

2 large eggs
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple in juice (do not drain)
½ cup chopped walnuts (optional)
1 cup sweetened shredded coconut (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Add Wet Ingredients: Add the eggs, vanilla extract, and crushed pineapple with juice. Stir until just combined.
Optional Ingredients: Fold in chopped walnuts and shredded coconut.
Bake: Pour the batter into the prepared dish and bake for 35–40 minutes until a toothpick comes out clean.
Cool and Serve: Allow the cake to cool completely before serving.