Name: Hawaiian Pineapple Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter (softened); 3 large eggs; 1 cup pineapple juice; 1 1/2 cups pineapple chunks (drained and patted dry); 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups cream filling (custard or pastry cream); 1 cup powdered sugar (for frosting); Extra pineapple chunks (for topping); Optional: Shredded coconut or toasted coconut flakes

If you’re looking for a dessert that brings a taste of the tropics right to your table, this Hawaiian Pineapple Cake is sure to impress. With its moist, fluffy cake layers infused with pineapple chunks and creamy filling, every bite feels like a vacation in paradise. The combination of sweet pineapple and rich, silky cream creates a delightful balance that’s perfect for special occasions or even casual gatherings.

I love this recipe because it’s simple yet feels indulgent. The juicy pineapple adds bursts of flavor in every layer, while the creamy frosting ties everything together beautifully. Whether you’re an experienced baker or just starting out, this cake is sure to become one of your go-to desserts.

Why You’ll Love This Hawaiian Pineapple Cake

Tropical Flavor: The sweetness of pineapple combined with soft cake layers offers a refreshing taste.
Easy to Make: No complicated steps or fancy equipment required.
Perfect for Gatherings: Great for parties, potlucks, or family dinners.
Customizable: You can easily add extra toppings like shredded coconut or nuts for added texture.

What Kind of Pineapple Should I Use?

For this Hawaiian Pineapple Cake, I recommend using canned pineapple chunks for convenience and consistency. They provide the perfect balance of sweetness and texture, and their juiciness enhances the cake’s moisture. If you prefer fresh pineapple, make sure to dice it into small, even pieces for easier layering. Just be sure to drain any excess liquid to avoid a soggy cake.

Options for Substitutions

Pineapple: If you’re out of pineapple, diced mango or peach chunks can provide a similar tropical vibe.
Cake Base: While a classic vanilla or yellow cake works best, a light coconut cake base adds an extra layer of island flavor.
Cream Filling: Swap traditional cream filling with whipped coconut cream for a dairy-free alternative.
Sweeteners: Honey or maple syrup can replace sugar for a more natural sweetness.
Garnish: If you’re not a fan of pineapple toppings, try toasted coconut flakes, maraschino cherries, or a sprinkle of crushed nuts.

Ingredients for This Hawaiian Pineapple Cake

All-Purpose Flour: The foundation of the cake, providing structure and a soft crumb.
Granulated Sugar: Ensures the cake is sweet enough to complement the tangy pineapple.
Eggs: Essential for binding the ingredients and adding richness to the texture.
Butter: Adds moisture and a rich, buttery flavor to the cake layers.
Pineapple Chunks: The star of the show, giving the cake bursts of juicy sweetness.
Pineapple Juice: Adds flavor while keeping the cake soft and moist.
Baking Powder: Ensures the cake rises properly, giving it a light and fluffy texture.
Salt: Balances the sweetness and enhances the overall flavor.
Vanilla Extract: Adds warmth and enhances the tropical flavors.
Cream Filling (such as custard or pastry cream): Provides a rich and creamy layer between the cake.
Powdered Sugar: Used in the frosting for a smooth, sweet finish.
Optional Toppings: Extra pineapple chunks, shredded coconut, or whipped cream for added texture and flavor.

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a round cake pan. In a mixing bowl, combine butter and sugar, beating until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with pineapple juice. Gently fold in the pineapple chunks to evenly distribute them throughout the batter.

Step 2: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 3: Prepare the Cream Filling

While the cake cools, prepare your cream filling by whisking together your chosen filling base (such as custard or pastry cream) with a touch of powdered sugar for sweetness. Chill the filling until you’re ready to assemble.

Step 4: Assemble the Cake

Once the cake has cooled completely, carefully slice it in half horizontally to create two layers. Spread a generous layer of the cream filling over the bottom half, then place the top cake layer over it.

Step 5: Add the Final Touches

For a beautiful finish, spread a thin layer of frosting over the top and sides of the cake. Arrange fresh or canned pineapple chunks on top for a vibrant, tropical presentation. For added flair, sprinkle with toasted coconut or drizzle with pineapple syrup.

How Long to Cook the Hawaiian Pineapple Cake

Baking this Hawaiian Pineapple Cake typically takes 30-35 minutes at 350°F (175°C). The exact time may vary slightly depending on your oven, so it’s best to start checking for doneness around the 30-minute mark. Insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, your cake is ready.

Tips for Perfect Hawaiian Pineapple Cake

Drain the Pineapple Well: Excess liquid from canned or fresh pineapple can make the cake too dense or soggy. Patting the chunks dry before adding them to the batter helps maintain the right texture.
Room Temperature Ingredients: Using room-temperature butter and eggs ensures a smoother batter and better incorporation of ingredients.
Don’t Overmix: Stir the batter just until combined to keep the cake light and fluffy. Overmixing can result in a dense texture.
Chill the Filling: Cooling the cream filling before assembling the cake helps it set properly and prevents it from sliding out between layers.
Decorate Just Before Serving: Adding fresh pineapple and other toppings right before serving keeps them looking fresh and vibrant.

Watch Out for These Mistakes While Cooking

Skipping the Pineapple Draining Step: Excess moisture can make your cake heavy and soggy. Always drain and pat the pineapple chunks dry.
Overbaking the Cake: This can result in a dry texture. Check the cake a few minutes before the recommended time to ensure it stays moist.
Not Cooling the Cake Before Assembling: Assembling the cake while it’s still warm can cause the cream filling to melt and spill out. Let the cake cool completely.
Using Too Much Filling: While it’s tempting to load up on creamy layers, too much can cause the cake to collapse. Keep the filling layer even and balanced.
Forgetting to Grease the Pan: This is essential for easy cake removal — grease and flour the pan for the best results.

What to Serve With Hawaiian Pineapple Cake

For an even more delightful experience, consider pairing your cake with one of these tasty options:

1. Vanilla Ice Cream

The creamy sweetness of vanilla ice cream perfectly complements the tangy pineapple flavor.

2. Coconut Whipped Cream

Light and fluffy coconut cream enhances the tropical vibes of the cake.

3. Fresh Berries

Strawberries, blueberries, or raspberries add a refreshing burst of flavor.

4. Coffee or Espresso

A warm cup of coffee provides a rich contrast to the sweet, fruity cake.

5. Tropical Fruit Salad

A medley of mango, kiwi, and papaya keeps the island theme alive.

6. Toasted Coconut Flakes

Sprinkling coconut on top adds crunch and complements the pineapple beautifully.

7. Lemon Curd

A tangy spoonful alongside your cake offers a delightful citrus twist.

8. Piña Colada Mocktail

This refreshing drink pairs wonderfully with the tropical flavors of the cake.

Storage Instructions

To keep your Hawaiian Pineapple Cake fresh and delicious, follow these storage tips:

Refrigerator: Store the cake in an airtight container in the fridge for up to 4 days. The cream filling and pineapple topping will stay fresh and flavorful when properly chilled.
Freezer: For longer storage, wrap individual cake slices tightly in plastic wrap, then place them in an airtight container or freezer bag. The cake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Room Temperature: If unfrosted, the cake can be kept at room temperature in an airtight container for up to 2 days.

Estimated Nutrition

(Per serving — based on 10 servings)

Calories: ~320 kcal
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 180mg
Sugar: 30g
Fiber: 1g

Note: Nutritional values may vary depending on portion sizes and ingredient brands used.

Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works great, but make sure to dice it into small pieces and drain any excess juice to avoid making the cake too moist.

2. Can I make this cake in advance?

Yes! You can bake the cake a day or two ahead and store it in the fridge. Add the frosting and pineapple topping just before serving for the best presentation.

3. What’s the best way to slice this cake without it falling apart?

Use a sharp serrated knife and wipe the blade clean between each cut. Chilling the cake for about 30 minutes before slicing can also help it hold its shape.

4. Can I make this cake without eggs?

Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water).

5. How do I keep my cake from drying out?

Avoid overbaking and ensure you tightly cover the cake when storing it. Adding a layer of pineapple juice syrup before frosting can also help retain moisture.

6. Can I use whipped cream instead of cream filling?

Yes, whipped cream works wonderfully, especially for a lighter dessert. Just be sure to keep the cake refrigerated until serving.

7. Can I add coconut to the cake batter?

Definitely! Adding 1/2 cup of shredded coconut to the batter enhances the tropical flavor beautifully.

8. What size pan should I use for this cake?

A 9-inch round pan or a 9×13-inch baking dish works well. For a taller layered cake, consider using two smaller pans and stacking the layers.

Conclusion

This Hawaiian Pineapple Cake is a delightful way to bring tropical flavors to your table. With its moist layers, creamy filling, and vibrant pineapple topping, it’s perfect for parties, family gatherings, or simply satisfying a sweet craving. Whether you’re a seasoned baker or just getting started, this cake is sure to impress and become a favorite dessert in your home. Enjoy every delicious bite!