This Hawaiian Pineapple Cake is a tropical delight that’s light, moist, and bursting with the sweet flavors of pineapple and coconut. Topped with a fluffy whipped cream frosting, it’s the perfect dessert to bring a little island sunshine to any occasion. Whether you’re celebrating a special event or just craving something fruity and fun, this cake is sure to please!

Why You’ll Love This Recipe?

It’s an easy, no-fuss cake with a tropical twist
Moist, fluffy, and bursting with pineapple flavor
Perfect for parties, picnics, or holiday celebrations
No special tools required—just mix, bake, and enjoy!

Ingredients

Here’s a sneak peek of the ingredients. For the full list and measurements, be sure to check the recipe card below.

Canned crushed pineapple (with juice)
All-purpose flour
Sugar
Baking soda
Eggs
Vegetable oil
Sweetened shredded coconut
Vanilla extract
Whipped cream or cool whip (for frosting)
Maraschino cherries (optional for garnish)

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

Mix the Wet Ingredients

In a large bowl, combine the canned crushed pineapple (with its juice), eggs, vegetable oil, and vanilla extract. Stir everything together until well mixed.

Add the Dry Ingredients

In a separate bowl, whisk together the flour, sugar, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring until everything is fully combined. Add the shredded coconut and mix again.

Bake the Cake

Pour the batter into the prepared baking pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Frost the Cake

Once the cake has cooled, spread the whipped cream (or Cool Whip) evenly over the top. Garnish with maraschino cherries if desired for a pop of color and extra tropical flair.

Serve and Enjoy

Slice and serve this tropical treat to friends and family. Enjoy the moist, delicious flavors of pineapple and coconut in every bite!

Expert Tips and Tricks

For a richer flavor, use coconut milk instead of vegetable oil in the batter.
Make sure the cake is completely cool before frosting to avoid melting the whipped cream.
For extra texture, sprinkle some extra shredded coconut on top of the frosting.

Recipe Variations and Possible Substitutions

Add nuts: Chopped pecans or walnuts would add a nice crunch to the cake batter.
Make it dairy-free: Use coconut whipped cream or another dairy-free topping for the frosting.
Try other tropical fruits: Add diced mango or shredded papaya to the cake for a different tropical twist.

Serving and Pairing Suggestions

Serve with a refreshing fruit salad or a scoop of vanilla ice cream for the ultimate tropical treat. A cold glass of iced tea or a tropical fruit punch pairs perfectly with this dessert.

Storage and Reheating Tips

Store any leftover cake in an airtight container in the fridge for up to 3 days. The whipped cream topping may soften a bit, but the flavor will still be fantastic!

FAQs

Can I use fresh pineapple instead of canned?
Yes! You can use fresh pineapple, but make sure to finely chop it and add a little juice or water to make it as moist as the canned version.

Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in the fridge until you’re ready to frost and serve.

Can I freeze Hawaiian Pineapple Cake?
Yes, you can freeze the unfrosted cake for up to 3 months. Let it cool completely, wrap it tightly, and freeze. Thaw in the fridge before frosting and serving.

Can I make this cake without coconut?
Yes, you can leave out the shredded coconut if you prefer. You can also substitute it with chopped nuts or leave it out altogether for a more classic pineapple cake flavor.

Conclusion

This Hawaiian Pineapple Cake is the perfect combination of tropical flavors, light texture, and creamy frosting. Whether you’re hosting a party, celebrating a special occasion, or just craving something sweet, this cake will transport you to a sunny island paradise with every bite. Enjoy the taste of the tropics today!

Hawaiian Pineapple Cake

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Author: Jake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12–16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American, Hawaiian
Diet: Vegetarian

Print Recipe

Description

Hawaiian Pineapple Cake is a moist and flavorful dessert made with fresh pineapple, coconut, and a touch of sweetness. This tropical cake is perfect for summer gatherings or whenever you want a taste of the islands. With its light texture and refreshing flavor, it’s a guaranteed crowd-pleaser!

Instructions

Prepare the Cake:
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking pan.
3. In a large mixing bowl, combine the cake mix, shredded coconut, and crushed pineapple (with juice drained).
4. Add the vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
5. Pour the batter into the prepared pan and spread it out evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Remove from the oven and allow the cake to cool completely in the pan.
Prepare the Frosting:
1. While the cake is cooling, beat the cream cheese and butter together in a mixing bowl until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, and continue mixing until fully combined.
3. If the frosting is too thick, add a tablespoon of heavy cream or milk at a time until you reach your desired consistency.
Frost the Cake:
1. Once the cake has cooled, spread the frosting evenly over the top.
2. Garnish with toasted shredded coconut, maraschino cherries, and pineapple chunks if desired.
Serve:
1. Slice the cake into squares and serve. Enjoy the tropical flavors!

Notes

You can use fresh pineapple instead of canned if preferred, just make sure to drain it well before adding it to the batter.
To toast the shredded coconut, simply spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.
This cake can be made ahead of time and stored in the fridge for up to 2-3 days.

Nutrition

Serving Size: 1/12 of the cake
Calories: 280
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg