I’ll never forget the first time I pulled this Hawaiian Pineapple Cake out of the oven. The scent of sweet, caramelizing pineapple and warm vanilla filled my entire home, instantly transporting me from my own kitchen to a sun-drenched lanai. It was a happy accident—a desperate attempt to use up a surplus of canned pineapple that turned into an instant family favorite. Now, it’s my go-to dessert for potlucks and lazy Sunday afternoons alike, a guaranteed slice of sunshine no matter the weather outside. One bite of that impossibly moist, fruity cake, and you’re hooked.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 (20 oz) can crushed pineapple in juice, NOT drained
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
Let’s talk about a few key players here. First, do not drain that pineapple! The juice is the secret to the cake’s incredible moisture and flavor. I’ve tried it both ways, and draining the pineapple results in a much drier cake. Trust me on this. For the flour, I always spoon it into the measuring cup and level it off—don’t scoop directly from the bag, as you can pack in too much and end up with a dense cake. And for the frosting, full-fat cream cheese and real butter are non-negotiable for that luxuriously creamy, tangy finish that perfectly balances the sweet cake.(See the next page below to continue…)