Haleakala Cake {White Cake with Pineapple Filling}

This amazing haleakala cake recipe features a tender white cake with pineapple filling and then a big cloud of fluffy frosting. Add a little toasted coconut to really accentuate the taste of the islands. This showstopper dessert will win you over with the first bite.

Haleakala cake is so good. Two layers of soft white cake, lots of pineapple filling and a white fluffy cloud of frosting.

A little toasted coconut on top helps transport you to the tropics. It is a winner of a cake that will be requested time and again.

This Hawaiian cake recipe is another winner from Maida’s Cake Book. We have yet to find a recipe in that book that we don’t love.  

This Haleakala cake is perfect for a party.  There is just something about layer cakes that scream “let’s celebrate!”

Fluffy Meringue Frosting

This cake was fun to make.  After going the first *ahem* thirty-something years of my life never making meringue frosting, it seems to be a theme this year.

It took more than a gallon of the good stuff to cover the star-spangled banana cake and I made some 7-minute frosting to cover a chocolate cake I made.  Now this version.

To tell you the truth, this is by far my favorite version yet!  It stayed so fluffy and amazing!

It may just be a difference in humidity too, but this one seemed like it stayed softer for longer.  (Of course it was only around for 24 hours from the time it was frosted to the time it was completely gone, so that may have had something to do with it!)

Tons of Pineapple Filling

If you love pineapple, you are going to love how much there is in this recipe. There is 2½ pounds of pineapple in one cake!

I was unsure about having filling be the top layer under the frosting, but it really wasn’t that hard to pull off.  In the end, I did have a few tiny specks of pineapple pull through the frosting, but it was only after I really messed with the frosting trying to decide what final look to go for.

Had I just frosted it and left it alone, there wouldn’t have been any.  As it was, I don’t think anyone minded at all.

The recipe just called for putting ½ cup of coconut on top.  I thought it would be a fun contrast in color to toast it.  Plus I love the flavor toasting adds.

So I just quickly toasted the coconut in a skillet on the stove before I made the frosting.  By the time the cake was ready for it’s topping, it had cooled and was ready to use.

Easy White Cake

The cake itself is an interesting one too. It’s a white cake that came out so moist and tender.  The recipe is a bit odd in that in uses butter, milk and egg whites.

The whites aren’t whipped before you add them.  You just toss them in as they are and crank up the mixer for a couple of minutes.

I was really pleased with the crumb of the cake and have used the recipe as the base for other desserts like my cookies and cream cake.

If you have a special occasion that needs a special cake. I really hope you will give this cake a try!

If you need more cakey goodness, check out my full collection of cake recipes for more inspiration.

5 from 12 ratings

Haleakala Cake

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Author: Carlee

Servings: 16 Servings

This Haleakala cake is so good. Two layers of soft white cake, a TON of pineapple filling and a white fluffy cloud of frosting. A little toasted coconut on top helps transport you to the tropics. It is a winner of a cake that will be requested time and again!

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Prep: 1 hour hr

Cook: 1 hour hr

Total: 2 hours hrs

Equipment

• Candy & Deep Fry Stainless Steel Paddle Thermometer
• KitchenAid  5-Qt. Stand Mixer 
• Wilton 9-Inch Round Cake Pans, Set of 2

Ingredients 

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Pineapple Filling

• ▢ 40 oz canned crushed pineapple
• ▢ 2 Tablespoons lemon juice
• ▢ 2 Tablespoons + 1½ teaspoons cornstarch
• ▢ 2 Tablespoons granulated sugar
• ▢ ⅛ teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ optional a couple of drops of yellow food coloring

White Cake Layers

• ▢ 2 cups all-purpose flour
• ▢ 3½ teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ ½ cup butter
• ▢ 1 teaspoon vanilla extract
• ▢ 1½ cups granulated sugar
• ▢ 1 cup milk
• ▢ 4 egg whites

Frosting

• ▢ 1½ cups granulated sugar
• ▢ 1 teaspoon cream of tartar
• ▢ ⅔ cup water
• ▢ 5 egg whites
• ▢ ¼ teaspoon salt
• ▢ 1¼ teaspoons vanilla extract
• ▢ ½ cup shredded coconut toasted

Instructions 

Pineapple Filling

• Pour pineapple into a large strainer over a bowl. Press down on the pineapple to release all of the juice. Set pineapple aside.
  40 oz canned crushed pineapple
• In a large heavy-bottomed saucepan, stir together the cornstarch, sugar and salt. Add a little bit of the pineapple juice and stir to ensure there are no lumps. Add remainder of pineapple juice and the lemon juice. Stir thoroughly.
  2 Tablespoons + 1½ teaspoons cornstarch, 2 Tablespoons granulated sugar, ⅛ teaspoon salt, 2 Tablespoons lemon juice
• Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and continue stirring while the mixture simmers for 2 minutes.
• Remove from the heat, stir in reserved pineapple, vanilla and food coloring. Cool completely and store in the refrigerator until ready to use.
  1 teaspoon vanilla extract, optional a couple of drops of yellow food coloring

White Cake

• Preheat the oven to 350°F and prepare two round 9 inch pans. (You can grease and flour them or I use the baking spray with flour in it)
• Stir together the flour, baking powder and salt with a whisk to ensure no clumps. Set aside.
  2 cups all-purpose flour, 3½ teaspoons baking powder, 1 teaspoon salt
• In your mixer bowl, cream the butter until smooth. Add sugar and vanilla and beat until completely incorporated. Be sure the scrape the sides and bottom of the bowl.
  ½ cup butter, 1 teaspoon vanilla extract, 1½ cups granulated sugar
• Add half of the dry ingredients, mix on low until incorporated. Scrape the sides of the bowl and then add half of the milk, again mixing on low until incorporated. Repeat, adding the remainder of the dry ingredients and then the milk. Scrape the sides well.
  1 cup milk
• Add the egg whites (you add them unbeaten) and beat batter on high for 2 minutes. It is ok if the final batter isn’t completely smooth.
  4 egg whites
• Pour half of the batter into each of the two prepared pans. Tilt them a bit to level out the batter, and then drop them from a few inches above the counter to finish leveling them.
• Bake 30-35 minutes. The sides should have pulled away from the edges and the top should be golden brown and barely spring back when pressed with a finger tip.
• Run a knife around the edges of the cakes when you remove them from the oven, then let them cool for 5 minutes in the pan. Invert onto a cooling rack and then cool right side up until completely cooled.

Frosting and Assembly

• This icing is not one that should be made ahead. Have the cake and filling ready to go before you make the icing and it is best served the same day (though the leftovers are delicious too!)
• Go ahead and place the first layer of cake on your serving tray. Top with half of the pineapple mixture, spreading to almost the edge of the cake. Place second layer of cake on top and finish with the rest of the pineapple. Smooth the pineapple as best you can so you will be ready when the frosting is done.
• In a large (at least 6 cups) saucepan, mix together sugar, cream of tartar and water with a wooden spoon. Set spoon aside so you aren’t tempted to stir for a while!
  1½ cups granulated sugar, 1 teaspoon cream of tartar, ⅔ cup water
• Cook mixture over medium heat until it comes to a boil. Cover pot so that it is airtight (use the lid of the pot or foil) and let boil for 3 minutes without opening it. (Maida says this keeps the steam in the pot and dissolves any sugar granules that stick to the sides.)
• Uncover the pot and place your candy thermometer. Raise the heat to high and let boil without stirring until the thermometer reaches 242°F.
• As the sugar is coming up to temperature, place your egg whites and salt into your clean mixer bowl. When the sugar reaches about 236°F, begin beating the egg whites until they are stiff. You want the egg whites to be freshly beaten and the sugar syrup to be ready at about the same time. Though you can always turn down the heat a bit on the syrup or turn the mixer on low for a minute or two until the other part of the icing is ready.
  5 egg whites, ¼ teaspoon salt
• Once syrup reaches 242°F and egg whites are ready, turn mixer to high and very gradually drizzle hot syrup into the egg whites. Hold the pan about a foot over the mixer bowl and pour in a steady stream until it is all incorporated. Beat on high for 5 more minutes. The mix should be thick and marshmallowy. Mix in vanilla until completely incorporated. 
  1¼ teaspoons vanilla extract
• The frosting is spread most easily while it is still warm, so working quickly spread a thin layer of icing around the sides of the cake. Keep adding to build it up to just over 1/2 inch thick. Then place remaining icing on top of the cake and spread until smooth. You can use the back of a spoon to form swirls and peaks if you’d like. I liked the look with more smooth sides.
• If you’d like, sprinkle toasted coconut on top. Let cake stand uncovered at room temperature.
  ½ cup shredded coconut

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Nutrition Information

Serving: 1Serving | Calories: 336kcal | Carbohydrates: 65g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 382mg | Fiber: 1g | Sugar: 51g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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