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Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

Serves: 12

Category: Desserts

Average Rating: 
Rated by: 10 members

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2 cups whole wheat flour
1 cup date sugar
1 1/2 teaspoons baking soda
1 cup mashed pumpkin or sweet potatoes (may use canned or fresh cooked)
1 8-oz can crushed pineapple packed in own juice, undrained
1/2 cup pineapple or orange juice
1 1/2 teaspoons vanilla extract
1/2 cup walnuts, chopped
1 1/3 cups raw cashew nuts
1 cup soy milk, unsweetened
1/2 cup dates, pitted
DECORATION (optional)
organic strawberries, sliced
1 small can crushed pineapple, drained


Combine the flour, date sugar, and baking soda, and stir to mix well. Stir in the pumpkin, crushed pineapple, incuding the juice, and the pineapple or orange juice, vanilla extract and walnuts.

Lightly spray a 9 X 13" pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 350 degrees for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean.

While cake is baking, make the topping by blending the nuts & then adding the soy milk and dates and blending until smooth.

When cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooling rack. When completely cool, carefully move cake to a flat dish and spread cashew nut "icing" on top & sides. If you desire, you may decorate with fresh strawberries and crushed pineapple (make sure to drain the pineapple well).

Note: This cake may be made in a heart-shaped pan, but will have to remain in oven for 40 minutes. If you don't have a heart-shaped pan but would like to have a heart-shaped cake, you may divide the batter between an 8-inch round pan and an 8-inch square pan. When cakes are done, cool for 10 minutes in pans & then invert them onto a cooling rack. When completely cool, keeping cakes inverted, cut circle cake in half and place each half of circle on connected sides of the square cake, making a heart shape. Spread a thin layer of topping between the touching sides of cake to help them stay together and then spread the rest of the topping over the entire cake and decorate with strawberries & crushed pineapple, if desired.

Note: This cake is good even without the "icing".

Calories 304; Protein 8 g; Carbohydrates 48 g; Total Fat 10.8 g; Saturated Fat 1.6 g; Cholesterol 0 mg; Sodium 187 mg; Fiber 4.6 g; Beta-Carotene 1121 ug; Vitamin C 13 mg; Calcium 70 mg; Iron 2.6 mg; Folate 28 ug; Magnesium 99 mg; Zinc 1.8 mg; Selenium 16.3 ug

Comments (10):



05/27/2006 08:32 PM

Rated this recipe:

I made this Mother's Day week using some substitutions as usual for my sensitivities. I used raspberries instead of pineapple in the cake and pomegranite juice and a tangerine instead of the orange juice. I decorated the cake with the frosting and halved strawberries. I needed to add some water to make the cake more of a batter. It made two cakes one an 8 inch round glass cake pan and the other a small heart. I gave the heart one to a neighbor whose sister had just died and on that one I put low sugar strawberry jam under the strawberries.

The taste was interesting. It tastes like gingerbread but has no ginger! My husband liked it, and, like at Easter, he put whipped cream on it! I guess I should take that as a compliment that it tastes like a regular cake to him.


05/27/2006 08:34 PM

Rated this recipe:

PS I used sweet potatoes--fresh ones that I baked first and scooped out.


11/19/2006 08:58 PM

Rated this recipe:

Gave this recipe to my daughter-in-law a SAD eater. She makes it for my wife & I on special occasions. Not only do we like it but non-vegans eat it and enjoy it. The conclusion is that sweet potatoes are better in this recipe than pumpkin. Either way a winner.

Monica & Ryan

09/29/2008 11:28 AM

Rated this recipe:

I used canned mashed sweet potato, and instead of doing heart shaped, I used a round springform pan, which required a little extra baking time. I baked it for 45 minutes, but I think it could have used another five to ten minutes. I served this at a SAD birthday party and I got many compliments. I had a few people that refused to try it and one person that threw away their piece, but may other told me they liked it. I enjoyed it very much.


01/25/2010 12:24 AM

Rated this recipe: (no rating)

Absolutely delicious! Thank


03/29/2010 01:19 PM

Rated this recipe:

I accidentally bought pumpkin pie filling instead of canned pumpkin at the store. The cake turned out just fine. Of course, it's a lot sweeter than it probably should be! We also used regular whole wheat flour and it turned out just fine.


03/06/2012 08:57 PM

Rated this recipe: (no rating)

YUM! Great recipe. I made this for my son on his 1st birthday. We loved it!


05/11/2012 10:34 AM

Rated this recipe: (no rating)

Has anyone made this with dates instead of date sugar?? If so, what amount of dates would be needed? Thanks!


05/14/2013 09:20 AM

Rated this recipe:

FABULOUS! Nothing for me tops the "Healthy Chocolate Cake", but this cake is a contender and is lip smacking good! I didn't decorate the cake -- just iced it. It was baked in a 9x13 for 35 minutes. Oh, and I didn't use canned pineapple -- I used 10 oz of freshly cut pineapple with the juice -- I used 10 oz instead of the 8 oz because I thought the canned stuff probably had more liquid than what I got from crushing 8 oz and the recipe called for another 1/2 cup of pineapple or orange juice, and I wasn't using orange juice. Perfect. Moist. Delicious!
This comment was last edited on 05/14/2013 09:23 AM

Elaine Garces

05/21/2014 06:22 PM

Rated this recipe:

Very good! 4.5 stars. I rated the healthy chocolate cake 5 stars ... This is close. Everyone I served this to enjoyed it. So company worthy. I will definitely make this again. I sprinkled the top with coconut flakes. There are so many great ways to decorate this: pineapple slices, crushed nuts, exotic fruits ... Thank you again and again