Here’s a classic Hawaiian Pineapple Cake 🍍🍰 — moist, sweet, and fruity, perfect for dessert or special occasions.
Hawaiian Pineapple Cake
Ingredients (9×13-inch cake):
Cake
- 1 box yellow cake mix (or homemade yellow cake)
- 1 small can crushed pineapple (with juice, ~8 oz)
- 3 large eggs
- ¼ cup vegetable oil
- ¼ cup water
Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: ½ cup crushed pineapple (drained) to fold in
Optional Garnish
- Toasted coconut
- Pineapple slices or maraschino cherries
Instructions:
- Preheat oven:
350°F (175°C). Grease a 9×13-inch baking pan. - Make cake batter:
In a large bowl, combine cake mix, crushed pineapple with juice, eggs, oil, and water. Mix until smooth. - Bake:
Pour batter into prepared pan. Bake 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely. - Make frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Fold in drained pineapple if desired. - Frost cake:
Spread frosting evenly over cooled cake. Garnish with toasted coconut or pineapple slices if using. - Serve:
Slice and enjoy chilled or at room temperature.
⭐ Tips:
- Using the pineapple juice in the cake keeps it extra moist.
- Let the cake cool completely before frosting to prevent melting.
- Toasted coconut adds a tropical flavor and crunch.
🔄 Variations:
- Upside-down style: Bake cake with pineapple rings and brown sugar on the bottom, invert when done.
- Mini cupcakes: Portion batter into cupcake tins, frost individually.
- Whipped cream topping: Use whipped cream instead of cream cheese frosting for lighter flavor.
I can also give a Hawaiian pineapple poke cake version that soaks the cake with sweetened pineapple juice for an extra juicy, melt-in-your-mouth texture.
Do you want me to give that version?
