This Hawaiian Pineapple Cake is soft, moist, and filled with sweet crushed pineapple and crunchy pecans. It’s an easy homemade cake that’s perfect for family gatherings, holidays, birthdays, or anytime you want a tropical-inspired dessert.

Why You’ll Love This Recipe

• Soft, moist, and full of pineapple flavor
• Easy to make with simple pantry ingredients
• Crunchy pecans add wonderful texture
• Perfect for any occasion
• Delicious served plain or with whipped cream

Ingredients

• 2 cups (250g) all-purpose flour
• 1½ cups (300g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup crushed pineapple, well drained
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Optional Toppings

• Whipped cream
• Toasted coconut
• Extra chopped pecans
• Fresh pineapple chunks

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and lightly flour a 9-inch round cake pan or an 8×8-inch baking pan.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Salt

Step 3: Add the Wet Ingredients

Add:

• Crushed pineapple
• Vegetable oil
• Eggs
• Vanilla extract

Mix until just combined.

Fold in the chopped pecans.

Avoid overmixing.

Step 4: Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool

Let the cake cool in the pan for about 10 minutes.

Transfer to a wire rack and cool completely before serving.

Tips for the Best Pineapple Cake

• Drain the crushed pineapple well to avoid excess moisture.
• Use room-temperature eggs for a smoother batter.
• Do not overmix after adding the flour.
• Toast the pecans for extra flavor.
• Allow the cake to cool before slicing.

Serving Suggestions

Serve this cake with:

• Fresh whipped cream
• Vanilla ice cream
• Toasted coconut flakes
• Fresh pineapple slices
• Caramel sauce
• A cup of coffee or tea

Variations

Coconut Pineapple Cake

Add ½ cup shredded coconut to the batter for extra tropical flavor.

Walnut Version

Replace the pecans with chopped walnuts.

Tropical Fruit Cake

Add ½ cup diced mango or chopped banana for a fruity twist.

Cream Cheese Frosting

Top the cooled cake with cream cheese frosting for a rich dessert.

Storage

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Store for up to 5 days.

Freezer:
Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes. Finely chop fresh pineapple and drain any excess juice before adding it to the batter.

Can I make this cake ahead of time?

Yes. The cake stays moist and flavorful for several days when stored properly.

Can I leave out the pecans?

Absolutely. The cake is just as delicious without nuts.

Can I use walnuts instead?

Yes. Walnuts, macadamia nuts, or almonds all work well in this recipe.

How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.

Recipe Summary

• Prep Time: 15 minutes
• Bake Time: 30–35 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour
• Servings: 10–12
• Difficulty: Easy