Soft Hawaiian Pineapple Cake
Moist pineapple sheet cake with cream cheese frosting, nuts, and coconut. Easy, crowd-pleasing, and perfect for potlucks.
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.