Hawaiian Pineapple Cake with Cream Cheese
A moist, tropical sheet cake made with crushed pineapple and topped with a thick cream cheese frosting. Easy to make, perfect for summer, and even better after chilling overnight.
Equipment
- 9x13-inch baking pan
- Large Mixing Bowl
- Hand mixer or stand mixer
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple undrained
- 1/2 cup chopped walnuts or pecans optional
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Mix flour, sugar, baking soda, and salt in a large bowl.
- Add eggs, vanilla, and the full can of crushed pineapple with juice. Stir until just combined.
- Fold in nuts if using, then pour batter into the prepared pan.
- Bake for 30 to 35 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually and mix in vanilla.
- Spread frosting over the cooled cake and refrigerate for at least 1 hour before serving.
Notes
- Do not drain the pineapple - the juice keeps the cake moist.
- Tastes best served cold, straight from the fridge.
- Make it the day before for best flavor and texture.