Hawaiian Pineapple Cake

Hawaiian Pineapple Cake is the kind of dessert that instantly makes you feel like you’re on vacation—even if you’re just standing barefoot in your kitchen. This cake is light, fluffy, and full of juicy crushed pineapple, with sweet coconut folded into the batter for that perfect island vibe. And the best part? It’s finished with a cloud of whipped cream or Cool Whip that melts right into every bite.

Whether you’re throwing a luau-themed birthday bash, need a potluck winner, or just want to bake something sunny on a rainy day, this tropical pineapple dessert never disappoints. If you’re already craving more island flavors, don’t miss our Perfect tropical breakfast treat—it’s a morning twist that pairs beautifully with this cake.

No fancy mixers, no complicated steps—just a bowl, some pantry staples, and about an hour. Hawaiian Pineapple Cake is bold, fruity, and always a crowd favorite. Add some maraschino cherries on top for extra flair and let the tropical vibes roll.

So, ready to bring a slice of paradise into your kitchen? Let’s bake!

Why You’ll Love Hawaiian Pineapple Cake

If you’re after an easy, no-fuss dessert that tastes like sunshine, Hawaiian Pineapple Cake is it. This cake is incredibly moist thanks to crushed pineapple (juice included!) and gets a sweet tropical kick from shredded coconut.

You don’t need fancy tools or hard-to-find ingredients—just a bowl, a spoon, and about 10 minutes of prep time. It’s the perfect crowd-pleaser for potlucks, birthdays, or a casual Sunday treat.

Topped with whipped cream and maybe a cherry or two, it’s a laid-back cake that looks festive without the stress of decorating. And if you’re baking with kids or short on time, this recipe is basically foolproof.

Simple, delicious, and packed with island flavor—you’re gonna want to make this one on repeat.

What You’ll Need for Hawaiian Pineapple Cake

Before we dive into mixing and baking, let’s talk about what makes this cake so downright irresistible. The beauty of Hawaiian Pineapple Cake is that it uses simple, affordable ingredients—but delivers big on flavor.

🌟 Core Ingredients:

• Canned crushed pineapple (with juice) – This is what keeps the cake super moist and fruity. Don’t drain it!
• All-purpose flour – The base of our cake.
• Granulated sugar – For that perfect sweetness.
• Baking soda – Gives the cake lift and a fluffy texture.
• Eggs – Bind everything together.
• Vegetable oil – Keeps the cake tender without needing butter.
• Sweetened shredded coconut – Adds tropical texture and flavor.
• Vanilla extract – A small splash for warmth and depth.

🍒 Optional Garnishes:

• Whipped topping or Cool Whip – That creamy, dreamy frosting layer.
• Maraschino cherries – Just one on top of each slice makes it feel festive.

If you’re feeling extra fancy, a sprinkle of toasted coconut on top can take it to the next level. Or hey—go wild and toss on some chopped pecans or a few slices of fresh fruit.

The ingredient list is short, sweet, and totally pantry-friendly. No stress, no drama—just a tropical treat waiting to happen.

How to Make Hawaiian Pineapple Cake Step-by-Step

Making Hawaiian Pineapple Cake is about as easy as baking gets. You don’t need a mixer, stand or hand—just a big bowl, a spoon, and a good playlist. Let’s walk through it together.

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of oil or nonstick spray. If you’re feeling fancy, line the bottom with parchment paper for easy lifting.

2. Mix the Wet Stuff

In a large mixing bowl, add:

• 2 large eggs
• 1 can (20 oz) crushed pineapple with juice
• 1 teaspoon vanilla extract
• ½ cup vegetable oil

Whisk it all together until it looks sunny and smooth.

3. Add the Dry Stuff

To the same bowl, toss in:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• ½ cup sweetened shredded coconut

Mix gently until everything is just combined. Don’t overdo it—this cake likes to stay tender.

4. Bake

Pour the batter into your prepared pan and smooth it out. Bake for 35–40 minutes, or until the top is golden and a toothpick poked in the center comes out clean.

5. Cool and Frost

Let the cake cool completely—seriously, walk away—before you slather on that whipped topping or Cool Whip. Warm cake and cold topping do not mix well (learned that the messy way).

6. Garnish and Serve

Top with maraschino cherries, extra shredded coconut, or even chopped nuts. Slice it up and serve with a smile.

That’s it. One bowl, one pan, and one truly tropical masterpiece.

Expert Tips & Tricks for Hawaiian Pineapple Cake

Okay, so you’ve got the basics down—but here are a few little insider secrets to make your Hawaiian Pineapple Cake extra dreamy every time.

• Use coconut milk instead of oil for a deeper, richer flavor. Just sub in the same amount and stir it right into your wet ingredients. It adds a little extra island magic.
• Cool completely before frosting. I know, it’s hard to wait when your kitchen smells like a tropical bakery—but whipped topping will melt if the cake’s even a little warm. Let it chill out first.
• Toast your coconut for a golden crunch on top. Just toss some shredded coconut into a dry skillet and stir over medium heat for a couple of minutes until golden brown.
• Want cleaner slices? Chill the frosted cake in the fridge for about 30 minutes before cutting.

Little tweaks like these can turn a great cake into an unforgettable one. Trust me, once you make it this way, there’s no going back.

Variations & Substitutions for Hawaiian Pineapple Cake

One of the best things about Hawaiian Pineapple Cake is how easy it is to customize. Whether you’re working around dietary needs or just feeling creative, here are a bunch of ways to switch it up without losing that tropical charm.

🌱 Dairy-Free or Vegan?

• Swap the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• Use coconut whipped topping or a dairy-free Cool Whip alternative.
• Double down on the coconut milk instead of vegetable oil for a luscious texture.

🌾 Need a Gluten-Free Option?

• Use a 1:1 gluten-free flour blend (make sure it includes xanthan gum).
• Add an extra tablespoon of coconut milk to keep it moist.

🥭 Fruit Lover’s Dream

• Mix in chopped mango, papaya, or even bananas for a fruity dessert with pineapple flavor turned up to eleven.
• Add some zest—literally! A little lime or orange zest in the batter brings brightness.

🥥 Coconut’s Not Your Thing?

• No problem. Just skip the shredded coconut or replace it with chopped walnuts or pecans for a nuttier bite.
• You can also add a dash of cinnamon or nutmeg for a warm, cozy twist.

🎂 Birthday-Worthy Upgrades

• Frost with cream cheese frosting instead of whipped topping.
• Add a cherry on each slice, and boom—it’s instantly party-ready.

Basically, there’s no wrong way to do it. This is your island-inspired cake now—make it yours!

Serving Suggestions

Once your Hawaiian Pineapple Cake is frosted and chilled, it’s time to show it off! This cake is laid-back but knows how to clean up for a crowd. Whether you’re serving it at a backyard BBQ or just slicing it up for your weekday sweet tooth, here’s how to make it shine:

• Add a scoop of vanilla ice cream or mango sorbet on the side for the ultimate tropical combo.
• Serve with a glass of iced hibiscus tea or fruity punch—bonus points for little umbrellas.
• Top each slice with a maraschino cherry and a sprinkle of toasted coconut to make it feel like a party (even if it’s just you on the couch in PJs).
• Cut into mini squares and serve on a tray for potlucks, picnics, or luaus.

It’s light enough to follow a big meal, sweet enough to stand on its own, and picnic-approved if you’re heading outdoors.

Want more warm-weather dessert inspo? Don’t miss our Puff pastry dessert ideas for your next party!

Storage & Reheating Tips

Got leftovers? Lucky you. Hawaiian Pineapple Cake stores like a champ and tastes just as good the next day—maybe even better.

Here’s how to keep it fresh:

• Refrigerate: Store covered in the fridge for up to 3 days. The whipped topping might soften a bit, but it’ll still be delish.
• Freezing: Want to freeze it? Freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then defrost in the fridge overnight when you’re ready to party.
• Serving again: No need to reheat—just pull it out, frost if needed, and serve chilled or at room temp.

It’s the kind of cake that just keeps on giving, whether you’re snacking on day one or sneaking bites by day three.

Hawaiian Pineapple Cake

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• Author: Jake
• Total Time: 50 minutes
• Yield: 12 servings

Print Recipe

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Description

Hawaiian Pineapple Cake is light, fluffy, and full of juicy crushed pineapple and sweet coconut, all finished with a whipped topping that tastes like sunshine on a plate. Perfect for potlucks, luaus, or just a cozy kitchen getaway.

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Ingredients

• 2 large eggs
• 1 can (20 oz) crushed pineapple with juice
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• ½ cup sweetened shredded coconut
• Whipped topping or Cool Whip (for topping)
• Maraschino cherries (optional, for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, crushed pineapple with juice, vanilla extract, and vegetable oil until well combined.
3. Add in flour, sugar, baking soda, and shredded coconut. Stir gently until just combined.
4. Pour batter into the prepared pan and smooth the top.
5. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
6. Let cake cool completely before spreading whipped topping or Cool Whip over the top.
7. Garnish with maraschino cherries and extra coconut if desired. Slice and serve.

Notes

Let the cake cool completely before frosting to prevent the topping from melting. For added flair, top with toasted coconut or chopped nuts.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: pineapple, coconut, tropical, cake, dessert, easy, potluck, hawaiian

FAQs

Let’s answer some of the most common questions folks have when making Hawaiian Pineapple Cake—because hey, we’ve all been there.

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