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 or soggy.

Hawaiian Pineapple Cake

Description

This Hawaiian Pineapple Cake is a nostalgic, one-bowl wonder made with pantry staples and juicy crushed pineapple. Super moist, naturally sweet, and easy to make—no oil or butter needed! Top it with cream cheese frosting or enjoy it plain for the ultimate tropical treat.

Ingredients

Scale

2 cups all-purpose flour – For that soft, cake-like texture
2 cups granulated sugar – Adds the perfect amount of sweetness
2 large eggs – Helps bind everything together
1 teaspoon baking soda – Gives the cake its fluffy rise
1 teaspoon vanilla extract – Adds warm, cozy depth
A pinch of salt – Balances all the flavors
1 (20 oz) can crushed pineapple in juice (undrained) – The star ingredient that brings moisture, flavor, and tropical vibes

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Instructions

- Preheat oven to 350°F. Grease a 9×13 baking dish or line with parchment paper.
- In a large mixing bowl, combine sugar, eggs, vanilla, and the entire can of crushed pineapple (with juice). Stir until smooth.
- Add flour, baking soda, and salt. Mix gently until just combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until golden and a toothpick inserted comes out clean.
- Let cool completely in pan before serving or frosting.
- Optional: Spread with cream cheese frosting for an extra-luxurious finish!

Notes

Don’t drain the pineapple! The juice is key for moisture and flavor.
For a fun twist, stir in 1 cup grated carrots for a Hawaiian carrot pineapple cake version.
Want a shortcut? This also works with a yellow cake mix and 2 eggs + crushed pineapple!
Stores well at room temp for 3 days, or in the fridge up to a week.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 slice (1/12 of 9x13 pan)
Calories: 280kcal
Sugar: 30g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg