Description
This Hawaiian Pineapple Cake is incredibly moist, sweet, and packed with crushed pineapple. Topped with a creamy cream cheese glaze and crunchy pecans, it’s the ultimate tropical dessert for gatherings and holidays.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 can (20 oz) crushed pineapple, undrained
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
For the Cream Cheese Glaze:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (for desired consistency)
Optional Toppings:
Pineapple chunks
Toasted pecans
Shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add eggs, crushed pineapple with juice, and vanilla extract. Stir until just combined. Fold in pecans if using.
4. Pour batter into prepared pan and spread evenly.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool completely before frosting.
7. To make the glaze, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix in milk until spreadable or pourable consistency.
8. Spread or drizzle glaze over cooled cake and add optional toppings if desired.
Notes
Do not drain the crushed pineapple; the juice keeps the cake moist.
Do not overmix the batter.
Cool completely before adding frosting.
Store covered in the refrigerator due to cream cheese glaze.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg