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Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

A moist, tender one-bowl cake made with undrained crushed pineapple, topped with a fluffy cream cheese frosting and toasted coconut. No mixer needed for the batter, and it stays soft for days.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 1 hour 53 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 20 oz canned crushed pineapple in juice, undrained do not drain
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 8 oz cream cheese, softened for frosting
  • 1/2 cup unsalted butter, softened for frosting
  • 2 cups powdered sugar, sifted for frosting
  • 1 tsp vanilla extract for frosting
  • 1/2 cup sweetened shredded coconut, toasted for topping

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Hand or stand mixer (for frosting)
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
  2. Whisk flour, sugar, baking soda, and salt together in a large bowl.
  3. Add eggs, the full can of undrained crushed pineapple, and vanilla. Stir until just combined. Fold in nuts if using.
  4. Pour into the prepared pan and bake for 35 to 40 minutes until golden and a toothpick comes out clean.
  5. Cool completely in the pan, at least 1 hour, before frosting.
  6. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy. Spread over the cooled cake.
  7. Scatter toasted coconut over the frosted cake before slicing and serving.

Notes

  • Do not drain the pineapple - the juice is essential to the cake's moisture.
  • Do not overmix the batter or the cake will be tough.
  • Cool cake fully before frosting or the cream cheese layer will melt and slide.
  • Store covered in the refrigerator for up to 5 days.