No-Mixer Hawaiian Pineapple Cake

This no-mixer Hawaiian Pineapple Cake comes together in one bowl and stays incredibly tender from a whole can of crushed pineapple and a little coconut milk. It’s the sort of cake that works for a birthday, a potluck, or just because you want a slice of something tropical.

A thick layer of tangy cream cheese frosting balances the sweetness, and a scattering of toasted coconut on top adds a delicate crunch. You can throw it together faster than a box mix, and it tastes far better.

What Makes This Hawaiian Cake So Good

The crumb is ridiculously soft, with a fine, moist texture that holds up for days. Crushed pineapple gives the cake a bright, sunny sweetness without any stringy bits, and the coconut milk adds a subtle richness that rounds everything out.

That cream cheese frosting seals the deal. It’s not too sweet and sets up just enough to get clean slices. Every time I bring it to a gathering, someone asks for the recipe.

Ingredients

• 2 cups all-purpose flour: spooned and leveled to avoid a dense cake
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs: at room temperature
• 1 cup granulated sugar
• 1/2 cup vegetable oil: any neutral oil works
• 1 tsp vanilla extract
• 1 can (20 oz) crushed pineapple in juice: undrained, this is what keeps the cake so moist
• 1/4 cup full-fat coconut milk: shake the can well before measuring
• 8 oz cream cheese, softened: full-fat for the smoothest frosting
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar: sift if lumpy
• 1/4 cup sweetened shredded coconut, toasted: for garnish

Variations / Substitutions

• Dairy-free: use vegan cream cheese and butter, and swap the coconut milk for the same amount of canned coconut milk or oat milk.
• Add-ins: fold 1/2 cup shredded coconut or chopped macadamia nuts into the batter for extra texture and crunch.
• No coconut milk?: use whole milk, or even the juice from the canned pineapple, though the cake will be a touch less rich.
• If you love pineapple desserts, try my Pineapple Coconut Bread.

How to Make Hawaiian Pineapple Cake

Step 1: Mix the Dry Ingredients

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or nonstick spray. In a large bowl, whisk together the 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt until evenly combined.

Whisking the dry ingredients now ensures the leavening is distributed, so you won’t get any bitter baking soda pockets in the finished cake.

Step 2: Whisk the Wet Ingredients

In another bowl, whisk the 2 eggs, 1 cup sugar, 1/2 cup oil, 1 tsp vanilla, the entire 20 oz can of crushed pineapple (juice and all), and the 1/4 cup coconut milk until smooth.

The mixture will look a bit separated at first, but after about a minute of whisking, it’ll come together into a uniform, thin liquid. A few small lumps of pineapple are fine.

Step 3: Fold the Batter Together

Pour the wet ingredients into the dry and use a flexible spatula to fold them together just until no dry flour streaks remain. The batter will be quite thin, and that’s exactly what you want.

Overmixing can make the cake tough, so stop as soon as everything is combined. Scrape the batter into the prepared pan and bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Step 4: Frost and Slice

While the cake cools, beat the 8 oz cream cheese and 4 tbsp butter with an electric mixer (or a stiff whisk) until smooth and lump-free. Mix in the 2 cups powdered sugar and 1 tsp vanilla, then spread the frosting over the cooled cake. Sprinkle with the 1/4 cup toasted coconut, then slice into 12 squares and serve.

The frosting should be thick enough to hold a gentle swoop. Serve the cake directly from the pan, and any leftovers keep well in the fridge.

Tips for the Best Pineapple Cake

• The crushed pineapple is the key to this cake’s moisture, so do not drain the can. The juice replaces some of the liquid you’d normally add separately.
• Toast the coconut in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until it’s golden and fragrant. Keep an eye on it because it burns quickly.
• If you plan to make the cake ahead, bake the cake layer a day in advance, wrap it once cool, and frost it the day you serve it. The frosting is best fresh.
• For a richer frosting, add 1/2 teaspoon of coconut extract along with the vanilla.

Bake times by pan:

Storing Leftover Pineapple Cake

• Refrigerate: cover tightly and refrigerate for up to 5 days.
• Serve Cold: straight from the fridge, the frosting is firmer and the cake tastes almost like a chilled cheesecake.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

No, fresh pineapple contains enzymes that break down gluten and can make the cake gummy or flat. Stick with canned crushed pineapple for reliable results.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly denser but still delicious.

Can I freeze the cake?

Yes, bake and cool the unfrosted cake, wrap it tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then frost and serve.

Why did my cake sink in the middle?

This usually happens if you opened the oven door too early or if the baking soda wasn’t fresh. Make sure not to peek before the 30-minute mark, and test your leavening if it’s been sitting in the cabinet a while.

Hawaiian Pineapple Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 can (20 oz) crushed pineapple in juice
• 1/4 cup full-fat coconut milk
• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup sweetened shredded coconut, toasted

Method

 

1. Preheat oven to 350°F and grease a 9×13-inch pan. Whisk flour, baking soda, and salt in a large bowl.
2. In another bowl, whisk eggs, sugar, oil, vanilla, crushed pineapple with juice, and coconut milk until smooth.
3. Fold wet into dry just until combined, pour into pan, and bake 30 to 35 minutes until a toothpick comes out clean. Cool completely in the pan.
4. Beat cream cheese and butter until smooth, mix in powdered sugar and vanilla, and spread over the cooled cake. Top with toasted coconut, slice, and serve.

Notes

The cake is very moist, so be sure to cool completely before frosting. If you use a different pan size, adjust the bake time according to the table above.