Hawaiian Pineapple Cream Cake – A Tropical Dream in Every Bite!

Introduction

Did you know that over 80% of people associate the taste of pineapple with feelings of happiness and vacation? That’s the magic we’re bringing straight to your kitchen with this show-stopping Hawaiian Pineapple Cream Cake. Aloha, cake lovers! Today, we’re diving into a tropical treat that’s sure to brighten any dessert table—our irresistible Hawaiian Pineapple Cream Cake. If you’re a fan of rich, creamy cakes with a refreshing tropical twist, this recipe is a must-try. Get ready to experience a delightful blend of moist cake layers infused with pineapple juice and topped with a dreamy cream cheese frosting, crowned with fresh pineapple chunks. Perfect for gatherings, celebrations, or simply a sweet escape to the islands, this Hawaiian Pineapple Cream Cake recipe brings a taste of paradise right to your kitchen!

Ingredients List

Gather these fresh, vibrant ingredients to build your tropical masterpiece. For the best flavor, use room-temperature ingredients unless otherwise noted.

• For the Pineapple Cake Layers:
  • 2 ½ cups all-purpose flour – The sturdy, reliable base for a tender crumb.
  • 2 teaspoons baking powder – For that perfect, airy rise.
  • ½ teaspoon baking soda
  • ½ teaspoon salt – Enhances all the sweet flavors.
  • 1 cup unsalted butter, softened – Creates a rich, moist texture and buttery aroma.
  • 1 ½ cups granulated sugar
  • 4 large eggs – Bind the batter and add structure.
  • 1 teaspoon pure vanilla extract – A warm, fragrant backbone.
  • 1 cup full-fat sour cream – The secret to incredible moisture and a slight tang. Substitution: Plain Greek yogurt for a slightly lighter texture.
  • ½ cup pineapple juice – Use 100% juice, not syrup, for authentic tropical sweetness. Substitution: If fresh, strain the juice from crushed pineapple.
  • 1 cup finely crushed pineapple, well-drained – Packed with bright, juicy flavor and fiber.
• For the Cream Cheese Frosting:
  • 16 oz full-fat cream cheese, softened – The star of the show, providing a lush, tangy creaminess.
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted – Sifting is non-negotiable for a silky-smooth frosting.
  • 1 teaspoon pure vanilla extract
  • Pinch of salt – Balances the sweetness perfectly.
• For Garnish & Assembly:
  • 1 ½ cups fresh pineapple chunks – For a juicy, vibrant top layer.
  • ¼ cup toasted shredded coconut (optional) – Adds a nutty aroma and delightful crunch.
  • Fresh mint leaves (optional) – A pop of color and fresh fragrance.

Timing

While the average layer cake recipe takes about 2 hours from start to finish, our Hawaiian Pineapple Cream Cake is worth the extra love. The chilling time is crucial for perfect slicing and flavor melding.

A slice of paradise: our moist Hawaiian Pineapple Cream Cake with luscious cream cheese frosting and fresh pineapple.

Step-by-Step Instructions

Step 1: Prepare the Pineapple Cake Layers

First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for foolproof release. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This aerates the dry ingredients, ensuring an even rise. In your stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes. You’re looking for a pale, fluffy mixture. This step incorporates air, which is key for texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Now, with the mixer on low, add the dry ingredients in three parts, alternating with the sour cream and pineapple juice, beginning and ending with the dry ingredients. Mix just until combined—overmixing leads to a tough cake. Finally, gently fold in the well-drained crushed pineapple with a spatula. Divide the batter evenly between your prepared pans and smooth the tops.

Step 2: Whip Up the Dreamy Cream Cheese Frosting

While the cakes bake and cool, make your frosting. Ensure both the cream cheese and butter are truly softened to room temperature; cold ingredients will cause lumps. In the clean bowl of your stand mixer, beat the cream cheese and butter together on medium speed until completely smooth, creamy, and unified—about 2 minutes. Reduce the speed to low and gradually add the sifted powdered sugar, one cup at a time. Once incorporated, add the vanilla and pinch of salt. Scrape down the bowl, then increase the speed to medium-high and beat for another 2-3 minutes until the frosting is noticeably lighter, fluffier, and holds stiff peaks. This extra whipping makes it spreadable and dreamy. Cover and set aside at room temperature if using within an hour, otherwise refrigerate.

Step 3: Assemble Your Tropical Masterpiece

Once the cake layers are completely cool to the touch (this is vital—warm cakes will melt the frosting), you can begin assembly. Place one layer on your serving plate or cake stand. Using an offset spatula, spread a generous, even layer of frosting (about 1 cup) over the top, right to the edges. Carefully place the second cake layer on top. Now, apply a thin layer of frosting over the entire cake to create a “crumb coat.” This seals in any loose crumbs and gives you a smooth base. Pop the cake in the refrigerator for 20-30 minutes to set this coat. After chilling, apply the remaining frosting in a thick, luxurious layer all over the cake, swirling the top decoratively with your spatula.

Step 4: Chill and Garnish

For the best flavor and clean slices, the cake needs to chill and set. Refrigerate the frosted cake for at least 2 hours, or ideally overnight. The flavors will meld beautifully, and the texture will become perfectly sliceable. Just before serving, artfully arrange the fresh pineapple chunks on top of the cake. Sprinkle with toasted coconut and add a few mint leaves for a final touch of tropical elegance. Use a sharp knife dipped in hot water and wiped dry for pristine slices.

Nutritional Information

The following estimates are for one serving (1/12th of the cake) including frosting and pineapple garnish. Values are approximate.

• Calories: ~580 kcal
• Total Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 135mg
• Sodium: 280mg
• Total Carbohydrates: 68g
• Dietary Fiber: 1g
• Sugars: 52g
• Protein: 6g

Healthier Alternatives

You can enjoy the tropical spirit of this cake with some mindful swaps that don’t sacrifice flavor.

• Flour: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber and a nuttier taste.
• Sugar: Reduce granulated sugar in the cake to 1 cup and use a natural sweetener like coconut sugar. In the frosting, try using 3 cups of powdered erythritol or monk fruit sweetener blend.
• Fat: Replace half the butter in the cake with unsweetened applesauce or mashed ripe banana for moisture. For the frosting, use Neufchâtel cheese (⅓ less fat) and reduce the butter by half, adding a touch more powdered sugar for stability if needed.
• Garnish: Load up on extra fresh pineapple chunks and skip the toasted coconut to reduce added fats.

Serving Suggestions

This cake is a celebration in itself, but pairing it thoughtfully elevates the experience.

• Beverage Pairings: Serve with a glass of chilled Prosecco or a tropical mocktail with muddled mint and lime. A strong cup of black coffee or vanilla rooibos tea also cuts through the sweetness beautifully.
• On the Side: A small scoop of coconut sorbet or vanilla bean ice cream creates an irresistible à la mode moment. For a textural contrast, offer a side of buttery shortbread cookies or macadamia nuts.
• For Presentation: Use edible flowers, lime zest, or even a dusting of turmeric (for color) alongside the pineapple. Serve on a vibrant, tropical-patterned platter.

Common Mistakes

• Not Draining the Pineapple Enough: Excess liquid will make the cake layers soggy and dense. Press the crushed pineapple in a fine-mesh strainer, even squeezing gently in a clean kitchen towel.
• Using Cold Dairy Ingredients: Cold cream cheese and butter will never whip into a smooth frosting. Plan ahead and let them sit out for 1-2 hours.
• Skipping the Crumb Coat and Chill: This seems like an extra step, but it’s the professional secret to a clean, beautiful, crumb-free final frosting layer.
• Overbaking the Layers: Check