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Luscious Hawaiian Pineapple Dream Cake with Cream Cheese Frosting

Indulge in a delightfully moist and tender pineapple cake, bursting with tropical flavor and topped with a rich, tangy cream cheese frosting that perfectly complements its sweetness.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Hawaiian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 ½ cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened, room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 1 (20 oz) can crushed pineapple undrained
For the Cream Cheese Frosting
  • 8 oz cream cheese softened, room temperature
  • 1/2 cup unsalted butter softened, room temperature
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream as needed for consistency
For Garnish (Optional)
  • 1/2 cup shredded sweetened coconut toasted
  • 1/4 cup chopped macadamia nuts toasted

Equipment

  • 9x13 inch Baking Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment Paper

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper leaving an overhang on the sides for easy lifting.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
  6. Fold in the undrained crushed pineapple until evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack before frosting.
Prepare the Cream Cheese Frosting
  1. In a large mixing bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until fully incorporated before increasing speed to medium-high.
  3. Beat in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches a spreadable consistency. Beat until light and fluffy.
Assemble the Cake
  1. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
  2. If desired, garnish with toasted shredded coconut and chopped macadamia nuts.
  3. Slice and serve.

Notes

For best results, ensure all cold ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature. This helps create a smooth batter and frosting. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.