Description
This Hawaiian Pineapple Cream Cheese Cake is a rich, moist, tropical-inspired dessert packed with sweet pineapple, creamy cheesecake-like richness, and delicious coconut flavor. Every bite combines the juicy sweetness of pineapple with the smooth tanginess of cream cheese and the warm, nutty flavor of coconut.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon, optional
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans or walnuts
For the Cream Cheese Layer
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons pineapple juice or milk
Optional Garnishes
- Toasted shredded coconut
- Chopped pecans
- Pineapple chunks
- Maraschino cherries
- Lemon or lime zest
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan with butter or nonstick cooking spray.
For easier removal, line the bottom with parchment paper if desired.
In a medium bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
Mix well so the baking soda and spices are evenly distributed throughout the flour.
Set the bowl aside.
In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract.
Continue mixing until the ingredients are smooth and well combined.
The oil helps create a soft and moist cake texture.
Add the entire can of crushed pineapple, including the juice.
Stir gently until evenly incorporated.
The pineapple juice adds moisture and flavor to the cake batter.
Fold in the shredded coconut and chopped pecans.
Mix gently until evenly distributed.
The coconut adds tropical flavor while the pecans provide a delicious nutty crunch.
Gradually add the dry ingredients to the pineapple mixture.
Stir gently until just combined.
Do not overmix.
The batter will be relatively thick and moist.
In a separate bowl, beat the softened cream cheese and sugar until smooth.
Add the egg and vanilla extract.
Mix until creamy.
Add the flour and mix until combined.
The cream cheese mixture should be smooth and spreadable.
Pour approximately half of the pineapple cake batter into the prepared baking pan.
Spread it gently into an even layer.
Spoon the cream cheese mixture over the cake batter.
Carefully spread the cream cheese layer without disturbing the bottom layer too much.
Pour the remaining pineapple batter over the cream cheese layer.
Spread gently to cover as much of the cream cheese mixture as possible.
Place the cake in the preheated oven.
Bake for approximately 40–50 minutes, depending on your oven.
The top should be golden brown and the center should be set.
Insert a toothpick into the cake portion rather than directly into the cream cheese layer. It should come out with moist crumbs but no wet batter.
Remove the cake from the oven and place it on a wire rack.
Allow it to cool completely before frosting.
Because the cake contains a cream cheese layer, proper cooling is important before adding the frosting.
Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, mixing after each addition.
Add vanilla extract.
Add pineapple juice or milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Beat until light and smooth.
Spread the cream cheese frosting evenly over the completely cooled cake.
Use a spatula to create decorative swirls if desired.
Sprinkle toasted coconut and chopped pecans over the frosting.
For a more festive presentation, add small pineapple pieces or maraschino cherries.
For the cleanest slices and best cream cheese texture, refrigerate the finished cake for approximately 30–60 minutes before serving.
Cut into squares and serve chilled or slightly cool.
Notes
Use crushed pineapple in juice rather than heavily drained pineapple. The liquid contributes significantly to the moist texture of the cake.
If using crushed pineapple packed in syrup, the cake will be sweeter, so keep this in mind when preparing the frosting.
Make sure the cream cheese is softened before preparing the filling and frosting. Cold cream cheese can leave lumps and make the frosting difficult to spread.
Do not overmix the cake batter once the flour has been added. Mix just until the ingredients are combined.
The cake should cool completely before frosting. Applying cream cheese frosting to a warm cake can cause the frosting to melt and slide.
Because the cake contains cream cheese, it should be stored refrigerated.
For the best texture, allow refrigerated slices to sit at room temperature for a few minutes before serving.
Toasting the coconut and pecans before using them is optional but highly recommended. Toasting intensifies their flavor and adds extra crunch.
- Prep Time: 30 minutes
- Cooling Time: 1 hour
- Cook Time: 40–50 minutes
Nutrition
- Calories: 520
- Sodium: 330 mg
- Protein: 6 g