Gluten Free Hawaiian Pineapple Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This dreamy sheet cake gets its moisture and tang from a full can of crushed pineapple stirred right into the batter, so every bite stays soft and juicy without any extra effort. Baking it low and slow in a 9x13 pan gives you deep golden edges and a tender, tight crumb that holds up beautifully under a thick layer of frosting. That frosting is the classic cream cheese kind, whipped until light and fluffy with plenty of vanilla and powdered sugar for sweetness. A scatter of toasted coconut and fresh pineapple chunks on top brings a little texture and tropical flair to every slice. It's an easy make-ahead dessert that slices and serves straight from the pan, and it fits neatly into a gluten free spread without missing a beat.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups granulated sugar
2 tsp baking soda
½ tsp salt
2 large eggs
1 can (20 oz) crushed pineapple, undrained
1 tsp vanilla extract

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract

For serving

½ cup sweetened shredded coconut, toasted (optional)
½ cup fresh or canned pineapple chunks, drained (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until evenly combined.

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