Name: Hawaiian Carrot Pineapple Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American / Tropical
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups finely grated carrots; 1 cup crushed pineapple, lightly drained; 3/4 cup chopped pecans; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans (for decorating)

I never thought I could love carrot cake more—until I baked this Hawaiian Carrot Pineapple Cake. It takes the cozy, spiced richness of traditional carrot cake and gives it a tropical spin that completely transforms it. Juicy pineapple chunks, moist layers filled with shredded carrot, and a tangy cream cheese frosting come together to create something truly special. The texture alone is worth writing home about—soft, dense, but never heavy—and those crushed pecans on the outside? Absolute perfection.

I first made this cake for a summer gathering, and it was gone before I could even grab a second slice. Since then, it’s become a go-to dessert when I want something that feels both nostalgic and adventurous. The combination of warm spices, bright pineapple, and a little crunch makes this cake stand out in any lineup. If you love carrot cake, prepare to fall head-over-heels for this island-inspired twist.

Why You’ll Love This Hawaiian Carrot Pineapple Cake

This isn’t just another carrot cake—it’s a vacation in dessert form. You’ll love how the juicy pineapple adds natural sweetness and moisture without overwhelming the spice. The layers stay incredibly tender and flavorful, making every bite exciting. Paired with a classic cream cheese frosting and topped with buttery chopped pecans, it’s indulgent without being too rich. Plus, it’s a showstopper for holidays, birthdays, or potlucks. If you’re looking to impress, this is the cake.

What Kind of Pineapple Works Best in Hawaiian Carrot Pineapple Cake?

I always go with crushed pineapple in juice (not syrup), and I make sure to drain it lightly—just enough so it doesn’t water down the batter but still brings in that tropical juiciness. You can also use finely chopped fresh pineapple if it’s very ripe and sweet, but be sure to pat it dry. Pineapple tidbits or chunks can be a little too bulky unless you chop them small. The goal is for the pineapple to melt into the cake, not overpower it.

Options for Substitutions

No Pecans? Try Walnuts or Coconut. If pecans aren’t your thing, chopped walnuts work just as well. Want a nuttier tropical twist? Add shredded coconut for a chewy contrast.

Gluten-Free Flour Blend. A 1:1 gluten-free flour substitute works beautifully if you want to make this cake gluten-free—just be sure to choose one that includes xanthan gum.

Egg Substitutes. For an egg-free version, try using flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). It keeps the cake moist and binds the ingredients nicely.

Dairy-Free Frosting. Swap out regular cream cheese and butter for vegan versions—there are great alternatives out there that still give you that tangy, creamy frosting.

Less Sugar? You can cut about ¼ cup of the sugar in the batter without affecting texture too much, thanks to the sweetness from the pineapple.

Ingredients for This Hawaiian Carrot Pineapple Cake

Carrots
Freshly grated carrots are the heart of this cake, adding moisture, natural sweetness, and texture. Don’t use pre-shredded—they’re too dry.

Crushed Pineapple
This gives the cake its signature tropical flavor and helps keep the crumb incredibly moist. Use pineapple in juice, not syrup.

All-Purpose Flour
The base structure of the cake. Regular all-purpose flour provides the right amount of density without being too heavy.

Granulated Sugar & Brown Sugar
Both sugars balance sweetness and depth. Brown sugar adds a touch of molasses flavor and extra moisture.

Eggs
They bind everything together and add richness, making the cake sturdy but soft.

Vegetable Oil
Oil, rather than butter, keeps the cake tender and moist even days after baking.

Baking Soda & Baking Powder
These leavening agents help the cake rise beautifully and keep it light despite the dense ingredients.

Cinnamon & Nutmeg
Classic carrot cake spices that warm up the flavors and complement the pineapple’s brightness.

Salt
Just a pinch enhances all the other flavors.

Chopped Pecans
They add crunch and a buttery, nutty contrast—both inside the cake and on the outside.

Cream Cheese
Essential for the frosting—its tang cuts through the sweetness for a balanced bite.

Butter
Used in the frosting to make it rich, smooth, and perfectly spreadable.

Powdered Sugar
Sweetens the frosting while keeping it creamy and fluffy.

Vanilla Extract
Rounding out the flavor, just a splash in the batter and frosting adds depth and warmth.

Step 1: Prep Your Pans and Ingredients

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly flour the sides. Drain the crushed pineapple and set it aside. Grate the carrots by hand for the best texture.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In a separate large bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Slowly stream in the vegetable oil and vanilla extract while mixing. Stir in the drained crushed pineapple and shredded carrots.

Step 4: Combine Wet and Dry Mixtures

Add the dry ingredients to the wet mixture in batches, gently folding with a spatula or wooden spoon. Be careful not to overmix. Fold in the chopped pecans last.

Step 5: Bake the Cakes

Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 6: Make the Cream Cheese Frosting

Beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar gradually, then the vanilla extract. Beat until light and creamy. If it’s too soft, chill it briefly.

Step 7: Assemble and Frost

Once the cakes are completely cool, place the first layer on a cake stand. Spread a generous layer of frosting. Repeat with the next layers. Frost the top and sides, then press chopped pecans into the sides for texture. Top with pineapple chunks if desired.

How Long to Cook the Hawaiian Carrot Pineapple Cake

The cake layers should bake for 25 to 30 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center of each layer—if it comes out clean or with just a few moist crumbs, they’re ready. Cooling time is just as important: allow them to sit in the pans for 10 minutes before transferring to a wire rack. Let them cool completely before you even think about frosting—warm layers will melt the frosting and create a slippery mess.

Tips for Perfect Hawaiian Carrot Pineapple Cake

Grate the Carrots Fresh: Don’t use store-bought shredded carrots—they’re too dry and don’t blend well into the batter.
Drain the Pineapple Just Right: Don’t squeeze it dry. A little juice keeps the cake moist, but too much will make it soggy.
Use Room Temperature Ingredients: Eggs, cream cheese, and butter blend more smoothly when not cold, resulting in a better batter and frosting texture.
Don’t Overmix: Once the flour is added, stir just until combined. Overmixing can lead to a dense, tough cake.
Chill the Frosting if Needed: If your kitchen is warm and your frosting starts to feel soft or runny, pop it in the fridge for 10–15 minutes before spreading.
Level Your Layers: Use a serrated knife to level the tops if needed, so the cake stacks evenly.
Decorate with Pineapple at the Last Minute: Add fresh pineapple chunks just before serving to keep them from making the top soggy over time.

Watch Out for These Mistakes While Cooking

Skipping the Pineapple Drain: If you forget to drain the pineapple just a bit, the extra liquid can throw off your batter and make the cake mushy in the center.
Overbaking the Layers: Even a few extra minutes can dry out the cake. Check early, especially if your oven runs hot.
Using Cold Cream Cheese for Frosting: Cold cream cheese won’t blend smoothly and can leave you with lumps in the frosting.
Not Cooling the Cakes Completely Before Frosting: If you rush this step, the frosting will slide right off the cake layers.
Uneven Layer Distribution: Eyeballing the batter can lead to lopsided cakes. Use a scale or measuring cups to evenly divide the batter.
Overmixing the Batter: Stirring too long after adding the flour develops gluten, which makes the cake tough instead of tender.

What to Serve With Hawaiian Carrot Pineapple Cake?

Coffee or Espresso

A bold cup of coffee cuts through the richness of the cream cheese frosting and enhances the spice.

Coconut Ice Cream

The creamy coconut flavor pairs naturally with the pineapple and gives it an even more tropical flair.

Mango or Passionfruit Sorbet

These tart, fruity sorbets balance out the sweetness of the cake and keep things light.

Iced Chai Latte

Spiced tea complements the cinnamon and nutmeg in the cake and makes for a cozy pairing.

Fresh Pineapple Wedges

For a bright, juicy contrast, serve some fresh pineapple on the side—simple and refreshing.

Toasted Macadamia Nuts

Scatter a few over each slice for a buttery crunch that complements the pecans.

Lemon Ginger Tea

A light herbal tea with citrus and spice brings out the subtler flavors in the cake without overpowering it.

Vanilla Whipped Cream

Add a cloud of lightly sweetened whipped cream for those who want a bit more creaminess without extra frosting.

Storage Instructions

This Hawaiian Carrot Pineapple Cake stores beautifully—another reason I love it. Once frosted, keep the cake covered in the refrigerator. It will stay fresh and moist for up to 5 days. You can cover it with plastic wrap or store it in a cake carrier to keep it from drying out or absorbing fridge odors.

If you’re planning ahead, you can bake the cake layers a day or two in advance, wrap them tightly in plastic wrap, and refrigerate or freeze them. When freezing, they’ll last for up to 2 months. Just thaw overnight in the fridge before assembling.

Leftover slices can also be individually wrapped and frozen—perfect for a future sweet craving. Frosted slices should thaw in the fridge, not on the counter.

Estimated Nutrition

Per slice (based on 12 servings):

Calories: 540
Total Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 320mg
Total Carbohydrates: 65g
Dietary Fiber: 2g
Sugars: 42g
Protein: 5g
Serving Size: 1 slice (1/12 of cake)

These numbers may vary depending on specific brands and substitutions used, but this gives you a close estimate.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, just make sure it’s very ripe and juicy. Finely chop it and pat it dry before using—about 1 cup should match the amount of canned.

Can I make this cake in a 9×13-inch pan instead?

Absolutely. Just adjust the baking time to about 35–40 minutes. It won’t have layers, but it’ll still taste amazing.

Is it okay to skip the nuts?

Definitely. The pecans add texture, but the cake is still rich and flavorful without them. You could also swap in shredded coconut or just leave it plain.

How do I make it dairy-free?

Use a plant-based cream cheese and butter for the frosting. The cake itself is already dairy-free if you don’t include milk products.

Why did my cake sink in the middle?

This usually happens from underbaking or overmixing the batter. Always check with a toothpick and avoid opening the oven door too early.

Can I make this cake ahead of time?

Yes! The unfrosted cake layers can be made 1–2 days in advance or frozen for up to 2 months. Frost the day you plan to serve for best texture.

Can I add raisins or coconut to the batter?

Sure! Add about ½ cup of either (or both) to the batter. They’ll add a little extra sweetness and chew.

How do I prevent lumps in my cream cheese frosting?

Start with softened cream cheese and butter. Beat them until fully smooth before adding any sugar. And always sift the powdered sugar if it looks clumpy.

Conclusion

This Hawaiian Carrot Pineapple Cake is everything you didn’t know you needed in a carrot cake—moist, rich, spiced just right, and laced with tropical flavor in every bite. Whether you’re baking it for a celebration or just because you feel like indulging, it’s one of those desserts that leaves a lasting impression. Make it once, and you’ll find yourself reaching for the recipe again and again. It’s the kind of cake that turns first bites into quiet, happy moments—and that’s always worth sharing.