I discovered this Hawaiian Pineapple Cake during a particularly grey and dreary winter, craving a taste of sunshine. As I grated fresh ginger into the batter and opened a can of crushed pineapple, my kitchen was instantly transformed. The sharp, tropical sweetness of the pineapple filled the air, mingling with the warm scent of vanilla. When I pulled the golden, impossibly moist cake from the oven, I knew I’d found something special. That first bite was pure joy—a tender, bright cake that felt like a vacation on a plate. It’s been my go-to for bringing a little effortless happiness to any gathering ever since.
Why You’ll Love This Recipe
You are going to adore this cake because it is phenomenally moist, bursting with sunny pineapple flavor, and deceptively simple to make. It’s the kind of dessert that looks and tastes like you fussed for hours, but the method is wonderfully straightforward. The texture is incomparable—somehow both dense and light, with little jewels of pineapple in every bite. It’s a crowd-pleaser that works just as well for a summer picnic as it does for cheering up a cold winter’s day, and it’s guaranteed to have everyone asking for the recipe.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour, spooned and leveled
- 2 cups (400g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 can (20 oz / 567g) crushed pineapple in juice, NOT drained
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
For the Frosting & Topping:
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 3 1/2 – 4 cups (420-480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup sweetened shredded coconut, toasted (for garnish) (See the next page below to continue…)