If you love moist cakes, creamy cheesecake-style layers, and tropical flavors, this Hawaiian Pineapple Cream Cheese Cake is a dessert you’ll want to make again and again. It combines crushed pineapple, coconut, and pecans with a rich cream cheese layer and smooth cream cheese frosting.
The crushed pineapple keeps the cake wonderfully moist, while coconut and pecans add texture and a delicious tropical flavor. It’s a beautiful dessert for birthdays, family gatherings, potlucks, holidays, brunches, or summer celebrations.
🛒 Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon, optional
- 3 large eggs
- 1½ 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
1. Prepare the Oven
Preheat the 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.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and optional cinnamon. Set aside.
3. Mix the Wet Ingredients
In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined.
4. Add the Pineapple
Add the entire can of crushed pineapple, including the juice. Stir gently until evenly incorporated. The pineapple juice helps give the cake its moist texture and tropical flavor.
5. Add Coconut and Pecans
Fold in the shredded coconut and chopped pecans or walnuts until evenly distributed.
6. Combine the Batter
Gradually add the dry ingredients to the pineapple mixture. Stir just until combined. Do not overmix.
7. Prepare the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla and mix until creamy. Add the flour and mix until combined.
8. Layer the Cake
Pour about half of the pineapple cake batter into the prepared pan and spread it into an even layer.
Carefully spoon the cream cheese mixture over the batter and gently spread it across the surface.
Pour the remaining pineapple batter over the cream cheese layer and spread gently to cover as much of the filling as possible.
9. Bake
Bake for approximately 40–50 minutes, or until the top is golden brown and the cake is 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.
10. Cool Completely
Remove the cake from the oven and place it on a wire rack. Allow it to cool completely before adding the frosting.
11. Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing after each addition. Add the vanilla extract, then add pineapple juice or milk one tablespoon at a time until the frosting reaches your desired consistency.
Beat until light and smooth.
12. Frost the Cake
Spread the cream cheese frosting evenly over the completely cooled cake. Use a spatula to create decorative swirls if desired.
13. Garnish
Sprinkle toasted coconut and chopped pecans over the frosting. For a festive finish, add small pineapple pieces, maraschino cherries, or a little lemon or lime zest.
14. Chill and Serve
Refrigerate the finished cake for 30–60 minutes before serving. This helps the frosting set and makes the cake easier to slice.
Cut into squares and serve chilled or slightly cool.
⭐ Tips for the Best Pineapple Cream Cheese Cake
- Use room-temperature cream cheese and eggs for a smoother filling and frosting.
- Use crushed pineapple in juice rather than heavily drained pineapple. The liquid contributes to the cake’s moist texture.
- Measure the flour accurately for the best consistency.
- Don’t overmix the batter after adding the flour.
- Spread the cream cheese layer gently so it stays between the cake layers.
- Toasting the pecans and coconut is optional, but it adds extra flavor and crunch.
- Make sure the cake is completely cool before frosting.
- Adjust the frosting consistency with small amounts of pineapple juice or milk.
- For cleaner slices, use a sharp knife and wipe it between cuts.
🍍 Delicious Variations
Hawaiian Pineapple Coconut Cake
Increase the shredded coconut to 1½ cups for an extra coconut-forward tropical cake.
Pineapple Pecan Cream Cheese Cake
Use toasted pecans in both the cake and topping for extra buttery crunch.
Pineapple Carrot Cake
Add finely grated carrots to the cake batter for a tropical twist on classic carrot cake.
Pineapple Walnut Cake
Replace the pecans with chopped walnuts for a slightly deeper nutty flavor.
Pineapple Coconut Sheet Cake
Skip the cream cheese layer and bake the pineapple coconut cake as a simple sheet cake, then top it with cream cheese frosting.
Piña Colada Cream Cheese Cake
Add extra coconut and a small amount of coconut extract for a dessert inspired by classic piña colada flavors.
Lemon Pineapple Cream Cheese Cake
Add fresh lemon zest and a small amount of lemon juice to the frosting for a bright citrus finish.
🍽️ Serving Suggestions
Serve this cake with toasted coconut and chopped pecans for a simple tropical presentation.
For an extra indulgent dessert, serve each slice with a scoop of vanilla ice cream or a small swirl of whipped cream topped with a cherry.
This cake is also perfect for summer gatherings, cookouts, birthdays, brunches, potlucks, and family celebrations. For brunch, serve smaller squares alongside coffee, tea, or fresh tropical fruit.
🧊 Storage
Because this cake contains a cream cheese filling and frosting, it should be stored in the refrigerator.
Keep leftovers covered or in an airtight container. For the best texture, allow refrigerated slices to sit at room temperature for a few minutes before serving.
If using fresh pineapple as a garnish, add it shortly before serving for the freshest appearance.
📋 Recipe Information
Prep Time: 30 minutes
Cook Time: 40–50 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours 20 minutes
Servings: 16
Category: Dessert
Cuisine: American
Approximate Nutrition Per Serving
Based on 16 servings and including the cream cheese frosting:
Calories: Approximately 520
Protein: Approximately 6 g
Sodium: Approximately 330 mg
Actual nutritional values will vary depending on brands, portion size, and ingredients used.
❤️ Final Thoughts
This Hawaiian Pineapple Cream Cheese Cake brings together everything you want in a special dessert: a moist pineapple cake, creamy cheesecake-style filling, tangy cream cheese frosting, and plenty of coconut and pecans.
It’s rich without being complicated and has that irresistible tropical flavor that makes every bite feel like a celebration. Whether you’re making it for a holiday, family gathering, or simply because you have a craving for something sweet, this cake is sure to disappear quickly.