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Irresistible Hawaiian Cake Recipe for a Taste of the Tropics

Moist Hawaiian cake topped with cream cheese frosting, toasted coconut, pineapple chunks, and maraschino cherries on a white plate.
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This Hawaiian cake recipe is a tropical dream come true—moist, fruity, and full of sunshine in every bite. Made with crushed pineapple, sweet coconut, and topped with a rich cream cheese frosting, it’s the perfect dessert for luaus, potlucks, birthdays, or any day you’re craving an easy, island-inspired treat. No fancy mixers or layers required—just simple ingredients and big, beachy flavor.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 2 large eggs

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 can (20 oz) crushed pineapple in juice (do not drain)

  • 1 tsp vanilla extract

For the Frosting:

  • 1 package (8 oz) cream cheese, softened

  • 1/2 cup (1 stick) unsalted butter, softened

  • 3 cups powdered sugar

  • 1 tsp vanilla extract

  • 1/2 cup chopped pecans (optional)

For the Topping:

  • 1 cup sweetened shredded coconut

  • Maraschino cherries (for garnish)

  • Pineapple slices or chunks (for decoration)

Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 9-inch round pans. Line the bottom with parchment paper for easy removal if desired.

Step 2: Make the Cake Batter
In a large bowl, mix flour, sugar, baking soda, and salt. Add eggs, vanilla, and the entire can of crushed pineapple (with juice). Stir gently until just combined—about 2–3 minutes. Pour batter evenly into your prepared pan(s).

Step 3: Bake
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let your Hawaiian cake cool completely before frosting.

Step 4: Prepare the Frosting
Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla until smooth. Fold in pecans if using.

Step 5: Frost and Decorate
Spread the frosting over the cooled cake. Toast shredded coconut in a dry skillet over medium heat, stirring constantly for 3–5 minutes until golden brown. Sprinkle toasted coconut on top. Garnish with pineapple chunks and maraschino cherries for a festive tropical look.

Notes

  • No eggs? Replace each with 1/4 cup applesauce or mashed banana.

  • Gluten-free? Use a 1:1 gluten-free flour blend.

  • Lighten it up? Try Neufchâtel cheese and reduced-fat butter.

  • Boost tropical flavor: Add 1/2 tsp coconut extract to the batter and frosting.

  • More fruit? Mix in 1/2 cup diced mango or banana for an extra tropical punch.

Nutrition

Find it online: https://yumandrun.com/hawaiian-cake-recipe/