Hawaiian Pineapple Cake

Jump to Recipe·Print Recipe·Leave a Review

If you’ve ever found yourself daydreaming about ocean breezes, sun-kissed skin, and a plate of something sweet and nostalgic you’re going to love this Hawaiian Pineapple Cake. Whether you’re a pineapple lover, a cake mix queen, or someone who grew up on grandma fruit cake, this recipe is a juicy blast from the past with modern ease. It’s sweet, it’s moist, and it smells like a vacation.

This old fashioned Hawaiian pineapple cake is more than just a dessert it’s a mood. One bowl, a few pantry staples, and a can of crushed pineapple are all you need to whip up a slice of sunshine that tastes like it came straight from a vintage island potluck. Oh, and did I mention there’s no oil or butter? Just the magic of pineapple juice doing its thing.

Perfect for busy moms, weekend brunches, last-minute potlucks, or simply when you need a little edible escape, this recipe delivers that from-scratch vibe without the fuss.

Why You’ll Love This Hawaiian Pineapple Cake

One Bowl Wonder: No mixers, no sink full of dishes. Just stir and bake.
Naturally Moist: That crushed pineapple (juice and all) makes the cake ultra-moist and flavorful no oil needed!
Nostalgic Flavor: Think grandma’s dessert table, but with a tropical twist.
So Versatile: Top it with cream cheese frosting for that classic Hawaiian pineapple cake with cream cheese frosting vibe, or keep it plain with a dusting of powdered sugar.
Crowd Favorite: Sweet, tangy, and ultra-soft it’s a guaranteed hit for all ages.

Ingredients You’ll Need

While the full ingredient list with measurements is down below in the recipe card, here’s a quick peek at what’s going into your pineapple paradise:

All-purpose flour for a soft, cake-like texture
Sugar for sweetness that balances the tang
Eggs to bind everything into fluffy perfection
Baking soda for lift
Vanilla for warmth and depth
Crushed pineapple (with all that glorious juice!) for tropical flavor and moisture
A pinch of salt to keep everything balanced

Let’s Make This Hawaiian Pineapple Cake

1. Preheat & Prep

Start by preheating your oven to 350°F. Grease a 9×13 baking dish or line it with parchment if you’re feeling fancy (or just hate dish duty later).

2. Mix It All in One Bowl

Grab your biggest mixing bowl and combine the sugar, eggs, vanilla, and crushed pineapple with juice. Stir gently until blended no need to overmix.

Now toss in the flour, baking soda, and a pinch of salt. Stir until just combined. The batter will be thick, fragrant, and loaded with pineapple goodness.

3. Bake It Up

Pour the batter into your prepared dish and smooth out the top. Bake for about 35-40 minutes or until the top is golden brown and a toothpick comes out clean. Your kitchen will smell like a pineapple-filled dream at this point.

4. Cool & Frost (If You Like!)

Let it cool in the pan. If you want to take things up a notch (and I think you do), slather on some cream cheese frosting for the Hawaiian pineapple cake with cream cheese frosting version that dreams are made of. Or go old-school and serve it as-is. You can’t go wrong either way.

Estimated Nutrition

Nutrition Facts (per serving, unfrosted):

Calories: ~280
Carbs: 50g
Sugars: 30g
Protein: 3g
Fat: 5g (mostly from eggs)

Preparation Time:

Prep: 10 minutes
Bake: 35–40 minutes
Cool: 30 minutes
Total: Just over 1 hour (hands-on time: 10 min)

Cooking Tips for Perfect Pineapple Cake

Don’t drain the pineapple that juice is your secret ingredient.
Want to get fancy? Add a sprinkle of shredded coconut or chopped nuts to the top before baking.
For a Hawaiian carrot pineapple cake twist, stir in 1 cup of finely shredded carrot. Instant island vibes!
If you’re craving Tammy Allen wedding cake energy, a little almond extract in the batter adds that bakery-style depth.

How to Serve, Store, and Savor

This cake is a total crowd-pleaser served slightly warm with a scoop of vanilla ice cream or chilled from the fridge with a thick layer of cream cheese frosting. I like cutting it into bars for easy grab-and-go treats.

To Store:
Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

To Freeze:
Wrap individual slices tightly and freeze for up to 3 months. Reheat gently in the microwave or let thaw in the fridge overnight.

Bonus: It actually tastes better the next day. The flavors deepen and the texture becomes extra dreamy.

A Little Story from My Kitchen

This pineapple cake was the official dessert of every family reunion when I was growing up. My aunt called it “Sunday Sunshine Cake,” and she never left the house without a foil-covered tray in hand. It didn’t matter if it was 90 degrees or a rainy Tuesday someone was always sneaking a second slice. I’ve since made my own tweaks (hello, cream cheese frosting!), but it’s still the recipe that brings me home every time.

FAQ: Hawaiian Pineapple Cake Edition

Can I use fresh pineapple instead of canned?
Yes, but be sure to finely crush it and include any juice. Canned crushed pineapple is easier and more consistent, which helps maintain the cake’s perfect texture.

Can I turn this into cupcakes?
Absolutely! This recipe works great in cupcake form. Just reduce the bake time to about 20–25 minutes and keep an eye on them.

Is this similar to pineapple upside-down cake?
It has the same juicy pineapple goodness but without the caramelized top. It’s more of a classic cake texture—soft, fluffy, and easy to frost or dress up.

Can I add carrots to make a Hawaiian carrot pineapple cake recipe?
Yes! Add 1 cup of finely grated carrot for a delicious hybrid version. You’ll love the color and added sweetness.

What’s the best frosting for this cake?
Cream cheese frosting wins, hands down. It complements the tangy pineapple beautifully. You can also try whipped topping or a simple glaze if you want something lighter.

Is this similar to grandma fruit cake?
It has the same heartwarming, nostalgic flavor but no dried fruits or booze involved. Just pineapple-packed joy.

Can I make this with a cake mix?
If you’re in a rush, swap the dry ingredients for a yellow cake mix and fold in the pineapple and eggs. You’ll still get that pineapplecake goodness with half the effort.

Help! My cake came out too wet. What happened?
Double-check that you used a 20 oz can and didn’t add extra juice. Stir just until combined—overmixing can sometimes make it too dense.

In Conclusion

Whether you call it pineapple cake, pinaple cake, or pineapple came (we’ve all mistyped it), this Hawaiian Pineapple Cake is a recipe that belongs in your forever file. With its juicy simplicity and island flavor, it’s everything you love about a tropical dessert made in your own kitchen. It’s the kind of cake you make once and then again and again… because it just hits that sweet spot every single time.

So grab that can of pineapple, toss your worries aside, and bake yourself a slice of sunshine. 🌺

The full list of ingredients and measurements can be found directly below in the recipe card. Happy baking!

Craving More Tropical & Fruity Desserts?

If this Hawaiian Pineapple Cake brought some sunshine to your kitchen, here are more sweet escapes you’ll love! Start with the delightfully vibrant Pineapple Strawberry Pound Cake a fruity twist on the classic loaf. For a citrus-kissed variation, the moist and bright Lemon Blueberry Pound Cake is perfect for brunch or afternoon tea. Craving a frozen treat? Try the nostalgic Strawberry Shortcake Ice Cream to cool things down. For a true comfort dessert, our Peach Cobbler with Cake Mix hits all the right notes with minimal effort. And if you’re feeling adventurous, finish with a creamy, dreamy Creme Brulee Cheesecake an elegant way to round out your baking journey.