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Hawaiian Pineapple Cake Recipe: A Taste of Tropical Paradise

A Slice of Sunshine

I’ll never forget the first time I had a proper slice of Hawaiian Pineapple Cake. It wasn’t in a fancy bakery, but at a humble potluck in my friend’s backyard. The sun was setting, casting a golden glow, and there it was on the picnic table—a humble, unassuming square cake that looked like summer itself. I took one bite and was transported. The layers of tender, buttery cake were soaked in the sweet, tangy juice of fresh pineapple, while the fluffy, cream cheese frosting was the perfect cool, creamy contrast. It was pure, unadulterated joy on a plate. I knew right then I had to learn to make it, to capture that little piece of tropical sunshine for my own kitchen. This recipe is my tribute to that perfect moment.

Why You’ll Love This Hawaiian Pineapple Cake

It’s a True Crowd-Pleaser: This cake is the star of every potluck, picnic, and family gathering. Its universally loved flavors appeal to both kids and adults.
Surprisingly Simple to Make: Don’t let the impressive taste fool you. This is a straightforward, no-fuss cake that doesn’t require any advanced baking skills.
A Burst of Tropical Flavor: Each bite is a mini-vacation, combining the bright, acidic punch of pineapple with rich, creamy frosting.
Incredibly Moist and Tender: The pineapple juice seeps into the warm cake, creating an unbelievably moist crumb that stays fresh for days.

The Ultimate Compliment

I once made this for a dinner party where one of the guests was notoriously hard to please—a self-proclaimed “dessert skeptic” who rarely indulged. When I brought out the cake, he initially declined. After some gentle coaxing, he took a small sliver. I watched as his stern expression softened, then turned into a genuine smile. “Okay,” he conceded, “I was wrong. This is incredible.” He ended up having a second, much larger piece. It’s the cake that wins over even the toughest critics.

What Makes It Special

The magic of this cake lies in its simple, high-quality ingredients working in harmony.

Crushed Pineapple in Juice: Using pineapple packed in its own juice, rather than heavy syrup, provides a brighter, more natural fruit flavor that soaks perfectly into the cake.
Full-Fat Cream Cheese: This is non-negotiable for the frosting. It creates a stable, luxuriously creamy and tangy topping that beautifully balances the cake’s sweetness.
Pure Vanilla Extract: A splash of good-quality vanilla enhances the buttery notes of the cake and adds a layer of warm, floral aroma.
The Soaking Method: Poking holes in the warm cake and pouring the reduced pineapple juice over the top is the secret step that infuses every single bite with moisture and flavor.

Making It Happen

Start by preheating your oven and greasing your baking pan. In a medium bowl, whisk together your dry ingredients—flour, baking powder, baking soda, and a pinch of salt. This ensures your cake bakes up light and tender.

In a larger bowl, cream together the softened butter and sugar until the mixture is pale, light, and fluffy. This is where you build the cake’s structure, so don’t rush it. Beat in the eggs, one at a time, followed by the vanilla extract, allowing each addition to fully incorporate before adding the next.

Now, gently fold the dry ingredients into the wet mixture, alternating with buttermilk. Mix just until the flour disappears; overmixing is the enemy of a soft cake. Pour the beautiful, thick batter into your prepared pan and smooth the top.

While the cake bakes to a beautiful golden brown, you’ll work on the pineapple glaze. In a small saucepan, combine the crushed pineapple (juice and all) with a little extra sugar. Let this simmer until it thickens slightly and becomes wonderfully fragrant. Once your cake is out of the oven and still piping hot, use a skewer or fork to poke holes all over the surface. Then, slowly and evenly, pour about two-thirds of your warm pineapple glaze over the top, watching as it gets absorbed into the cake. This is the transformative moment. Let the cake cool completely.

For the frosting, beat the cream cheese and butter together until perfectly smooth. Gradually add the powdered sugar and vanilla, beating until it’s fluffy and dreamy. Spread this creamy blanket over the completely cooled cake. Finally, spoon the remaining pineapple glaze over the frosting, creating beautiful, flavorful swirls.

You Must Know

Room Temperature is Key: Ensure your cream cheese, butter, and eggs are truly at room temperature. This is crucial for a smooth, lump-free frosting and a cake with even texture.
Don’t Overmix the Batter: Once you add the flour, mix only until the ingredients are just combined. Overworking the gluten will result in a tough, dense cake.
Cool Completely Before Frosting: Applying frosting to a warm cake is a recipe for a melty, sliding mess. Patience is your best friend here.
Use the Juice: When making the glaze, do not drain the pineapple. The juice is essential for flavor and moisture.

Serving Ideas

This cake is a dream on its own, but it can be elevated beautifully. Serve a square with a cup of strong, black coffee to cut through the sweetness. For a true tropical experience, pair it with a chilled glass of iced tea with a hint of mint or a sparkling Moscato. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream alongside a slice is pure heaven.

Make It Different

Nutty Crunch: Fold ½ cup of chopped macadamia nuts or toasted coconut into the batter for added texture.
Boozy Twist: Add a tablespoon of dark rum or Malibu coconut rum to the pineapple glaze as it simmers.
Dairy-Free: Use plant-based butter and cream cheese alternatives, and substitute the buttermilk with 1 cup of almond milk mixed with 1 tablespoon of lemon juice.
Lighter Version: Use a sugar substitute designed for baking and light cream cheese to reduce the calorie count.

Storage and Reheating

Store the cake, covered, in the refrigerator for up to 5 days due to the cream cheese frosting. For the best texture and flavor, let it sit at room temperature for 20-30 minutes before serving. This cake freezes remarkably well. Freeze individual slices on a parchment-lined baking sheet before wrapping them tightly in plastic wrap and foil. Thaw overnight in the refrigerator.

Success Tips

For the ultimate clean slices, dip your knife in hot water and wipe it dry between each cut. If you find your pineapple glaze is too runny, let it simmer for a few more minutes to reduce further. And remember, the cake will continue to set as it cools, so don’t be tempted to judge its doneness solely on the wobble in the center.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?
You can, but it requires an extra step. Fresh pineapple needs to be cooked down with a little sugar and water until it’s soft and has released its juices to achieve a similar consistency and flavor concentration.

My frosting is too soft. What happened?
This is usually because the cream cheese or butter was too warm, or the cake wasn’t completely cooled. Pop the frosted cake in the refrigerator for 30 minutes to let it firm up.

Can I make this cake ahead of time?
Absolutely! In fact, it often tastes even better the next day as the flavors have more time to meld. Just store it covered in the fridge.

I don’t have buttermilk. What can I use?
Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then filling the rest with milk. Let it sit for 5 minutes until it curdles slightly.

What size pan is best?
A 9×13 inch rectangular pan is standard and works perfectly for this recipe, ensuring an even bake.

Recipe Card: Hawaiian Pineapple Cake

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour (plus cooling time)
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American, Hawaiian-Inspired
Yield: One 9×13 inch cake

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature

For the Pineapple Glaze & Topping:

1 (20 oz) can crushed pineapple in juice, undrained
¼ cup granulated sugar

For the Cream Cheese Frosting:

8 oz full-fat cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, cream the butter and 1 cup sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the 1 teaspoon vanilla.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, make the glaze. In a saucepan, combine the undrained crushed pineapple and ¼ cup sugar. Bring to a simmer over medium heat, stirring occasionally, for about 8-10 minutes until slightly thickened.
As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour about two-thirds of the warm pineapple glaze over the hot cake, spreading it evenly. Let the cake cool completely in the pan.
For the frosting, beat the softened cream cheese and ½ cup butter together until smooth. Gradually beat in the powdered sugar and 1 teaspoon vanilla until the frosting is fluffy.
Spread the cream cheese frosting over the completely cooled cake. Spoon the remaining pineapple glaze over the frosting and swirl gently with a knife. Serve.

Notes
The cake is best stored covered in the refrigerator. For the cleanest slices, use a hot, dry knife.

Hawaiian Pineapple Cake