Hawaiian Pineapple Cake Recipe – A Cozy Slice of Tropical Comfort

Introduction
The smell of butter and warm pineapple always takes me back to slow Sunday afternoons with my family. Right away you’ll notice that this Hawaiian Pineapple Cake fills the kitchen with a sweet, fruity aroma, and then you’ll want a slice before it even cools. I love this simple cake because it’s honest and moist, and it makes ordinary days feel a little like a mini vacation. If you like coconut or other fruity cakes, you might also enjoy this Pineapple Coconut Cake I sometimes pair with tea.

Why You’ll Love It

• Quick and easy to make, so you can bake today and enjoy tonight.
• Comforting homemade flavor with a bright pineapple twist.
• Made with simple pantry ingredients you probably already have.
• Great for any occasion, from a casual brunch to a potluck.
• Always a crowd-pleaser that brings warm memories to the table.
  Also, this cake pairs nicely with coffee or a scoop of vanilla ice cream. For another cozy dessert, check out this Apple Butter Cake I turn to in the fall.

Ingredients You’ll Need

• 1 cup butter — use unsalted butter so you can control the saltiness.
• 2 cups sugar
• 4 eggs — room temperature for better mixing.
• 1 can crushed pineapple, drained — drain well so the cake isn’t soggy.
• 2 teaspoons Vanilla Extract (Alcohol-Free)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 cup milk — whole milk gives extra richness.
  If you like creamier frostings, try pairing this cake with ideas from my Apple Cake with Cream Cheese Frosting post for inspiration.

How to Make It

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan. The air will already smell faintly buttery as the oven heats.
2. In a mixing bowl, cream together the butter and sugar until fluffy. You’ll see the mixture turn pale and light, and then it will look airy when you lift the whisk.
3. Beat in the eggs one at a time, then mix in the crushed pineapple and vanilla extract. The batter will smell fruity and sweet; that scent always makes me smile.
4. In another bowl, whisk together the flour, baking powder, and baking soda. This keeps your leaveners evenly distributed, so the cake rises nicely.
5. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Beat gently until just combined; the batter should be smooth, not overworked. Next, scrape the sides so nothing is left behind.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. The batter will be slightly thick and glossy.
7. Bake in the preheated oven for 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean. You’ll notice a warm, tropical scent when it’s nearly done.
8. Let cool in the pan before transferring to a wire rack. Enjoy your moist, tropical Hawaiian Pineapple Cake while slightly warm or at room temperature. And if you want a variation that’s extra fancy, see this Apple Crisp Cheesecake for plating ideas.

Kitchen Tips

• Time-saver: Use a stand mixer or a hand mixer to cream butter and sugar quickly; it saves effort and gives a lighter texture.
• Fix for a common mistake: If your cake seems dense, you probably overmixed. Next time, fold the dry ingredients gently and stop as soon as you don’t see streaks of flour.
• Flavor twist: For a tropical spin, fold in 1/2 cup shredded coconut or a handful of toasted macadamia nuts for crunch. For inspiration on small-batch desserts, try these Apple Crisp Mini Cheesecakes ideas.

Serving Ideas
Serve slices warm for a cozy afternoon treat, or bring this cake to family dinners and watch it disappear. For brunch, cut into squares and top with whipped cream and a fresh pineapple wedge. Also, it’s lovely alongside a scoop of vanilla ice cream or a drizzle of caramel. For a party, dust lightly with powdered sugar and add a few toasted coconut flakes on top for texture.

Storing & Leftovers

• Store at room temperature, covered, for up to 2 days; refrigerate for up to 5 days.
• To freeze, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight, then warm gently in the oven for 5–10 minutes.
• Leftover idea: Turn slices into a quick trifle by layering cake cubes with vanilla pudding and crushed pineapple.

FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors settle and mingle.

Q: Can I swap any ingredients?
A: Of course! Use buttermilk instead of milk for a tender crumb, or swap half the butter for applesauce to lighten it. This Hawaiian Pineapple Cake is forgiving and easy to adapt.

Q: What’s the best way to serve it?
A: Fresh from the pan is lovely, but it’s also wonderful cooled and sliced with tea or coffee. Try it with a dollop of whipped cream.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a springy top. When a toothpick comes out clean, the cake is ready and will smell delicious.

Final Thoughts

This recipe is simple, honest, and full of warm memories for me. Whenever I bake it, I remember family gatherings and lazy afternoons, and then I feel grateful for small comforts. Please try this Hawaiian Pineapple Cake, make it your own, and share a slice with someone you love.

Conclusion

If you want a different take on pineapple desserts, try this classic Hawaiian Pineapple Upside-Down Cake Recipe or explore a fun layered version with this Hawaiian Pineapple Poke Cake – Most Delicious Life | Sharing … for more tropical ideas.

Hawaiian Pineapple Cake

A moist and fruity cake filled with the bright flavors of pineapple, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 pieces

Course: Brunch, Dessert

Cuisine: Hawaiian, Tropical

Calories: 250

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 cup unsalted butter Use unsalted butter for better control of saltiness.
• 2 cups sugar
• 4 pieces large eggs Use room temperature eggs for better mixing.
• 1 can crushed pineapple, drained Drain well to avoid sogginess.
• 2 teaspoons vanilla extract Alcohol-free is a good choice.
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 cup whole milk Whole milk gives extra richness.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a mixing bowl, cream together the butter and sugar until fluffy.
3. Beat in the eggs one at a time, then mix in the crushed pineapple and vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and baking soda.
5. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

Baking

1. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
2. Let cool in the pan before transferring to a wire rack.

Notes

For a tropical twist, fold in shredded coconut or toasted macadamia nuts.