Can I use fresh pineapple instead of canned?

Technically yes, but I don't recommend it! Fresh pineapple contains enzymes that can break down the cake's structure. If you must use fresh, lightly cook it first to neutralize those enzymes. Honestly? The canned stuff works perfectly and saves you a step.

Why does my cake sink in the middle?

Three likely culprits: overmixing the batter (stop as soon as ingredients combine), underbaking (that toothpick should come out clean), or opening the oven door too early (wait at least 25 minutes!). My first attempt did this, now I know better!

Can I make cupcakes instead?

Absolutely! Fill liners 2/3 full and bake at 350°F for 18-22 minutes. They're adorable with a dollop of frosting and a tiny pineapple wedge on top.

How do I know when the cake is done?

Look for these signs: edges pulling away from the pan, top springs back when lightly touched, and that trusty toothpick test. If you're unsure, err on the side of underdone; it continues cooking as it cools.

Can I freeze this cake?

You bet! Freeze unfrosted layers wrapped tightly in plastic then foil for up to 3 months. Thaw overnight in the fridge, then frost as usual. I always keep one in my freezer for emergencies (because cake emergencies are real!).

Hawaiian Carrot Pineapple Cake Recipe That’s Irresistible

Description

This Hawaiian Carrot Pineapple Cake is a moist and flavorful twist on the classic carrot cake, packed with juicy pineapple, sweet carrots, and warm spices, all topped with a creamy layer of rich cream cheese frosting. A tropical delight that’s perfect for Easter, birthdays, or any celebration!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
½ cup chopped walnuts (optional)

For the Frosting:

1 batch of cream cheese frosting (homemade or store-bought)

Instructions

Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add vegetable oil and eggs, mixing until combined. Stir in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frost and Serve: Once cooled, spread a layer of cream cheese frosting over one cake layer. Place the second layer on top and frost the top and sides evenly. Slice and serve!

Notes

For extra tropical flair, sprinkle toasted coconut flakes on top of the frosting or between layers!

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg

Keywords: Carrot Cake, Pineapple Cake, Tropical Dessert, Cream Cheese Frosting, Hawaiian Cake