After spending a long Saturday helping clean up our neighborhood trail with a few other families, we all gathered in the park for an impromptu picnic. I’d brought sandwiches, some fruit, and almost as an afterthought—a pineapple cake I threw together that morning with what I had in the pantry. It wasn’t fancy.
Just a one-bowl, no-fuss bake I’d made while still in my gardening gloves, humming along to the kitchen radio. When it was time for dessert, I sliced it up straight from the pan, still a little warm, with its cream cheese frosting barely holding shape.
Everyone kept going back for seconds. Even the kids, who normally skip anything without chocolate, were licking frosting off their fingers. It surprised me in the best way, how something so simple, made on a whim, could bring that much comfort and joy.
That’s what I love about this cake. It’s humble, affordable, and no mixer is even needed for the batter. Just a can of pineapple, a couple of eggs, and a few pantry basics. And somehow, it always manages to taste like sunshine.
Short Description
A soft, moist pineapple sheet cake topped with tangy cream cheese frosting, chopped nuts, and shredded coconut. Quick to make, crowd-pleasing, and perfect for potlucks or easy weeknight treats.
Key Ingredients
For the Cake Base:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 can (20 ounces) crushed pineapple (with juice, unsweetened)
- 1 cup chopped nuts (optional)
For the Cream Cheese Frosting:
- ½ cup unsalted butter (1 stick), softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1½ cups confectioners’ sugar
- Shredded coconut (optional, for garnish)
Tools Needed
- 9×13-inch baking pan
- Mixing bowls
- Rubber spatula or wooden spoon
- Electric mixer or hand whisk
- Measuring cups and spoons
- Toothpick for doneness check
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set aside.
Step 2: Make the Batter
In a large mixing bowl, stir together flour, granulated sugar, eggs, baking soda, vanilla, salt, and the entire can of crushed pineapple with juice. Mix until no dry spots remain. Batter will be thick and slightly lumpy—totally fine. Fold in nuts if using.
Step 3: Bake the Cake
Pour batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes or until the top is golden and a toothpick inserted in the center comes out clean. It should feel set but still tender when lightly pressed.
Step 4: Prepare the Frosting
While the cake bakes, beat softened butter and cream cheese in a bowl until creamy. Add vanilla extract. Gradually beat in confectioners’ sugar until frosting is smooth and spreadable.
Step 5: Frost the Cake
Once the cake is out of the oven and still slightly warm, spread the cream cheese frosting evenly over the surface. The warmth helps the frosting glide on like butter.
Step 6: Garnish and Cool
Sprinkle with chopped nuts and shredded coconut if desired. Let it cool completely so the frosting sets before slicing into squares.
Why You’ll Love This Recipe
Tropical Flavor in Every Bite: Pineapple brings natural sweetness and moisture without needing milk, oil, or butter in the cake base.
One Bowl Wonder: No mixer, no fuss—just stir and bake.
Great for Make-Ahead: It tastes even better the next day as the flavors deepen.
Frosting Heaven: The creamy topping balances the fruity base beautifully.
Budget Friendly: Uses pantry staples and one can of pineapple to make a full tray.
Mistakes to Avoid & Solutions
Dry Cake: If your crushed pineapple seems overly drained, don’t toss the juice! The full can with juice is what keeps the cake moist.
Runny Frosting: Make sure the butter and cream cheese are softened but not melted. If frosting feels too loose, chill it for 10 minutes before spreading.
Overbaking: Start checking at 35 minutes. Insert a toothpick—look for moist crumbs, not wet batter.
Heavy Texture: Avoid overmixing the batter. Mix until just combined to keep it light.
Frosting Too Early: Let the cake cool for about 5–10 minutes before frosting. Too hot, and it’ll melt the frosting; too cool, and it won’t spread easily.
Serving and Pairing Suggestions
Serve as: A casual dessert, potluck treat, or weeknight sweet
Pair with: Hot coffee, iced tea, or a fruity punch
Presentation Style: Cut into squares and serve on a platter with toothpicks for a buffet; plated with a drizzle of pineapple syrup for guests; or family-style right from the pan
Storage and Reheating Tips
Store: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Freeze: You can freeze the cake (unfrosted) for up to 2 months. Thaw overnight and frost before serving.
Reheat: Best served at room temp, but if you want it warm, microwave slices for 10–15 seconds.
FAQs
1. Can I use fresh pineapple instead of canned?
Fresh pineapple can be used, but it must be crushed finely and include the juice. You’ll need about 2½ cups of crushed fruit with juice.
2. What kind of nuts work best in this cake?
Chopped walnuts or pecans are great choices. Toast them lightly for extra flavor.
3. Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking mix. Make sure your baking soda and other ingredients are gluten-free too.
4. Is this cake too sweet?
Despite the sugar, the tartness of the pineapple and the slight tang of the cream cheese keep it nicely balanced. You can reduce sugar in the frosting if needed.
5. Can I skip the frosting?
Absolutely. The cake is sweet and moist on its own, and you can dust it with powdered sugar instead for a lighter touch.
Tips & Tricks
Toast the shredded coconut before sprinkling, it brings out its nutty flavor.
Chill the cake before slicing for cleaner edges.
Add ½ teaspoon of cinnamon to the batter for a subtle warmth.
Don’t rush the cooling, it helps the frosting set and flavors develop.
Double the recipe and bake in two pans for a party-sized batch.
Recipe Variations
1. Pineapple Banana Cake:
Swap one egg for ½ mashed banana. It adds richness and pairs beautifully with pineapple.
Steps: Add mashed banana with the pineapple and mix as usual. Bake the same way.
2. Tropical Sheet Cake:
Add ½ cup shredded coconut to the batter and top with diced mango or papaya chunks before baking.
Steps: Fold coconut into batter and scatter fruit on top before baking.
3. Lighter Version:
Use 1¼ cups sugar in the batter and low-fat cream cheese in the frosting.
Steps: Everything else stays the same—just lighten up those two areas.
4. Pineapple Carrot Cake:
Add ¾ cup grated carrot for a slightly earthy note and extra texture.
Steps: Mix in with the pineapple before combining with the dry ingredients.
5. Poke Cake Style:
After baking, poke holes in the cake and drizzle in a little coconut cream before frosting.
Steps: Use a skewer to make holes, pour about ½ cup coconut cream, let absorb, then frost.
Final Thoughts
I’ve made this Hawaiian Pineapple Cake on lazy Sunday afternoons and after long days when I just needed something sweet without all the effort. It has that perfect balance of easy and satisfying—a simple bake that still feels like a treat. My husband has been known to sneak a piece with his morning coffee, and the kids always ask if I added the “fancy coconut snow” on top.
It’s become one of those back-pocket recipes I’ll keep forever—not because it’s impressive, but because it works. Every single time. Whether for last-minute guests, a potluck, or just a regular Tuesday, this cake shows up and does what good food should: bring people together, no stress, no fluff.
Just a little sweetness at the end of a long day. And that, to me, is reason enough to bake it again and again.
Soft Hawaiian Pineapple Cake
Ingredients
For the Cake Base:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 can 20 ounces crushed pineapple (with juice, unsweetened)
- 1 cup chopped nuts optional
For the Cream Cheese Frosting:
- ½ cup unsalted butter 1 stick, softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1½ cups confectioners’ sugar
- Shredded coconut optional, for garnish
Instructions
- Preheat to 350°F (175°C). Grease a 9x13-inch pan.
- Mix flour, sugar, eggs, baking soda, vanilla, salt, and crushed pineapple (with juice) in a large bowl. Stir until combined. Fold in nuts if using.
- Pour batter into the pan. Bake 35–40 minutes until golden and a toothpick comes out clean.
- Beat butter and cream cheese until smooth. Add vanilla, then gradually mix in powdered sugar.
- Spread frosting over the warm cake. Top with nuts and coconut if desired. Cool before slicing.
