Irresistible Christmas Hawaiian Carrot Pineapple Cake — A Hawaiian Fruit Cake Remix

Hawaiian Fruit Cake — Christmas Hawaiian Carrot Pineapple Cake (Island-Style!)

The Hawaiian Fruit Cake spirit shows up loud and proud in this Christmas Hawaiian Carrot Pineapple Cake: a moist, spiced carrot cake brightened with crushed pineapple and a whisper of coconut. It tastes like sunshine, family gatherings, and one very impressive dessert that you didn’t actually slave over. Sweet win.

Brief introduction to the recipe

Think classic carrot cake, only lighter and juicier. Grated carrots give sweetness and texture, crushed pineapple locks in moisture, and warm spices—cinnamon and nutmeg—pull it all together. Top with dreamy cream cheese frosting and you’ve got a slice that reads holiday party but eats like summer brunch. Who says you can’t have both?

Why you’ll love this cake

• Ultra-moist crumb thanks to pineapple—no dry slices here.
• Balanced sweetness—carrots and brown sugar do the heavy lifting.
• Tropical twist—a hint of coconut gives island flair without overwhelming.
• Crowd-pleaser—potlucks, brunches, and holiday dessert tables all approve.
• Simple to make—no fancy gear; most steps are one-bowl friendly.

Want a cake that tastes like Hawaiian Christmas Treats but still feels homey? This is it.

The story behind this recipe

My grandma baked this kind of cake in Maui every holiday—always with crushed pineapple and a ragged smile. I adapted her version over the years: less cloying sugar, a little more spice, and always a generous swirl of cream cheese frosting. It’s the cake that vanished first at every family gathering, and honestly, I still judge a party by whether this shows up.

FYI: Pineapple in baked goods isn’t new—Hawaiians have folded fruit into cakes for ages. This is my modern ode to those salted-sun afternoons and kitchen chaos.

Ingredients breakdown — what each item does (short blurbs)

Here’s what you’ll need and why it matters.

Cake

• 2 cups all-purpose flour — structure without heaviness.
• 2 tsp baking powder — helps the cake rise and stay fluffy.
• 1 tsp baking soda — works with acidic pineapple for lift.
• 1 tsp cinnamon — warm, comforting spice.
• ½ tsp nutmeg — subtle depth.
• ½ tsp salt — balances and rounds flavors.
• 1 cup granulated sugar + ½ cup brown sugar — sweetens and adds molasses notes.
• 1 cup vegetable oil — keeps the cake moist.
• 4 large eggs — richness and binding.
• 2 cups grated carrots — natural sweetness and texture.
• 1 cup crushed pineapple (drained) — the moisture hero; keeps crumbs tender.
• ½ cup shredded coconut (optional) — island texture and flavor.

Frosting

• 8 oz cream cheese, softened — tangy base that pairs with sweet cake.
• ½ cup unsalted butter, softened — silky mouthfeel.
• 3–4 cups powdered sugar — sweetens and thickens.
• 1 tsp vanilla extract — brightens the frosting.
• 1–2 tbsp milk or pineapple juice — thin to spreadable consistency.

Pro tip: Drain the pineapple well. Excess liquid can make the batter too thin. Seriously—squeeze or strain.

How to make it — step-by-step (clean and simple)

1. Preheat & prep pans. Heat oven to 350°F (175°C). Grease and line two 9-inch pans or use a 9×13 pan.
2. Mix dry ingredients. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. Whisk wet ingredients. In another bowl, combine granulated and brown sugars with oil until smooth, then add eggs one at a time.
4. Combine. Fold dry mix into wet just until combined. Don’t overmix. Overworking makes cakes tough.
5. Fold in goodies. Gently fold in grated carrots, drained crushed pineapple, and coconut if using.
6. Bake. Divide into pans and bake 30–35 minutes (a toothpick should come out clean or with a moist crumb but not batter).
7. Cool. Let cool 10–15 minutes in pans, then transfer to racks to cool completely.
8. Make frosting. Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and enough milk/pineapple juice to reach spreadable consistency.
9. Frost & finish. Spread frosting on cooled cakes. Sprinkle toasted coconut or chopped pecans if desired.

Bold tip: Cool the cake completely before frosting—warm cake will melt cream cheese frosting and create a sad, drippy mess.

Pro tips for perfect results

• Grate the carrots finely. They’ll disperse evenly and keep the crumb tender.
• Use room-temperature eggs and dairy. They incorporate better and yield a smoother batter.
• Toast the coconut or nuts. Toasting adds a fragrant depth—just 3–4 minutes in a dry skillet.
• Don’t overbake. Pull the cake when a toothpick shows moist crumbs, not wet batter. It will continue to set while cooling.
• Sift the powdered sugar into the frosting to avoid lumps and keep things silky.

FYI: If your pineapple is very wet, pat it with paper towels. Drain well.

Variations to try

• Cinnamon-Pecan Twist: Fold in ¾ cup chopped pecans and top with pecan halves. Great for those who love a nutty crunch.
• Coconut-Lime: Add 1 tsp lime zest to the batter and swap half the milk in frosting for coconut milk. Tropical, tangy, and gorgeous.
• No-Frosting Option: Dust with powdered sugar and top with toasted coconut for a lighter version—perfect for daytime gatherings.
• Mini Bundt Cakes: Bake batter in mini bundt pans for portable slices that look fancy with minimal effort.
• Upgrade to a layered smash: Add a thin layer of pineapple curd between layers for extra brightness.

Craving something related? Try a spin inspired by the Christmas Pineapple Upside Down Cake—layer pineapple rings on the bottom of a pan, pour batter over, and flip after baking for a dramatic presentation.

Best ways to serve (party-ready ideas)

• Slice and serve at room temperature for best cream cheese texture.
• Garnish with toasted coconut, chopped pecans, or candied ginger for drama.
• Pair with coffee for brunch or a scoop of vanilla ice cream for dessert.
• Want a festive display? Arrange on a cake stand surrounded by pineapple leaves or citrus slices.

Rhetorical Q: Looking for a dessert that works for brunch and holiday dessert tables? Yep, this is that cake.

Quick tips for storage and leftovers

• Room temp: Wrapped or in an airtight container for up to 2 days.
• Refrigerate: Keep frosted cake in the fridge for up to 5 days. Bring to room temp before serving for best texture.
• Freeze: You can freeze unfrosted layers tightly wrapped for up to 2 months. Thaw overnight in the fridge, then frost.
• Leftover hacks: Crumble into yogurt or fold into a trifle with whipped cream and pineapple chunks. No judgment.

Bold tip: Slice only what you’ll eat—cream cheese frosting tastes best once it’s warmed slightly, so avoid long fridge stints when possible.

FAQs — short and useful

Pairings & where it fits on a holiday table

This cake bridges spring and winter. It pairs beautifully with other Yummy Christmas Desserts like pecan pie or lighter citrus tarts. If you want a coordinated tropical theme, add a Christmas Pineapple Upside Down Cake or serve alongside pineapple-glazed ham for a Hawaiian twist.

For Thanksgiving, it’s a playful cousin to the classic Thanksgiving Carrot Cake—same cozy spices, but brighter. It also slots nicely into curated menus of Hawaiian Christmas Food or themed spreads for friends who adore tropical flavors.

Recipes to try alongside it

• Southern Creamy Pineapple Pecan Cake — nut-forward and rich.
• No-Bake Coconut Cream Pie — cool and silky contrast.
• Spiced Hot Cider — a warm sip that balances the cake’s tropical notes.

Final thoughts wrap-up

This Christmas Hawaiian Carrot Pineapple Cake gives you the best of both worlds: familiar carrot cake comfort and a bright, tropical pop from pineapple and optional coconut. It’s moist, easy to make, and utterly charming on any dessert table.

Bold takeaway: Drain the pineapple, don’t overmix the batter, and cool completely before frosting. Do those three things and you’ll look like a baking wizard.

So, are you ready to bring a little Maui sunshine to your holiday table? Grab the grated carrots, crank the oven, and let that aroma do the heavy lifting. If you try it, tell me how it went—bonus points for photos. aloha and happy baking!

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