Name: Easy Hawaiian Pineapple Cake with Cream Cheese Frosting
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 large eggs, room temperature; 1 tsp baking soda; 1 tsp vanilla extract; 1 can (20 oz) crushed pineapple, undrained; 8 oz cream cheese, softened; ½ cup (1 stick) unsalted butter, softened; 2 cups powdered sugar, sifted if possible; 1 tsp vanilla extract; ½ cup chopped toasted walnuts; ½ cup toasted shredded coconut

Description

Hawaiian Pineapple Cake

Sunshine in every bite—moist, tropical, and topped with dreamy cream cheese frosting.

This cake is bursting with crushed pineapple, giving it natural sweetness and a tender, fluffy crumb. Perfect for birthdays, potlucks, or any day that deserves a tropical treat.

Ingredients

Scale

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
2 large eggs, room temperature
1 tsp baking soda
1 tsp vanilla extract
1 can (20 oz) crushed pineapple, undrained

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted if possible
1 tsp vanilla extract

Optional Toppings

½ cup chopped toasted walnuts
½ cup toasted shredded coconut

Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray. For extra insurance, lightly dust with flour.
Mix the Batter:
In a large bowl, combine flour, sugar, eggs, baking soda, vanilla, and the entire can of pineapple (with juice). Stir gently until smooth. Do not overmix.
Bake the Cake:
Pour batter into prepared pan, spreading evenly. Bake for 30–35 minutes. Test doneness with a toothpick; it should come out with a few moist crumbs but not wet batter. Golden brown on top is key.
Cool Completely:
Place pan on a wire rack and let the cake cool completely (1–2 hours) before frosting. Frosting a warm cake will melt it.
Make the Frosting:
In a medium bowl, beat cream cheese and butter until smooth and fluffy (2–3 minutes). Add vanilla. Gradually add powdered sugar and beat until creamy. Chill 15 minutes if too soft.
Frost & Decorate:
Spread frosting evenly over the cooled cake. Sprinkle optional toasted walnuts or coconut on top.

Notes

Tropical Coconut Dream: Add 1 cup shredded coconut to the batter and top with toasted coconut.
Piña Colada: Substitute ½ tsp coconut extract for ½ tsp vanilla in both cake and frosting.
Nutty Crunch: Fold ¾ cup chopped pecans or macadamia nuts into the batter.
Mini Layer Cake: Divide batter between two 8-inch round pans, bake 25–30 minutes, and frost between layers.
Dairy-Free/Vegan: Use flax eggs and plant-based cream cheese and butter.