It’s a cake that brings a little bit of the tropical paradise of Hawaii right to your kitchen. I’m talking about Hawaiian Pineapple Cake!
I first tried this cake on a trip to Hawaii and I was blown away by the flavor. The combination of sweet, juicy pineapple and the creamy, rich topping was just perfect. I couldn’t wait to get home and try to make it myself.
Every time I make this cake, I’m transported back to that beautiful island and the memories of my trip. The aroma of the baking cake fills the house and brings a smile to everyone’s face. It’s always a hit at potlucks and family gatherings and is always the first dessert to disappear.
What I love about this cake is how easy it is to make. You don’t need any special skills or ingredients, just a few simple pantry staples and you’re good to go. It’s a no-fuss dessert that is perfect for busy weeknights or for when you have guests coming over.
The cake itself is a simple yellow cake, made with flour, sugar, eggs, baking soda, and crushed pineapple. The pineapple not only adds flavor but also keeps the cake moist and tender. It’s a unique twist on a classic cake that will surprise and delight your taste buds.
And let’s talk about that topping. It’s made with a mixture of evaporated milk, sugar, butter, vanilla, pecans, and coconut. As the cake bakes, the topping seeps into the cake, creating a creamy, caramel-like layer that is just divine. It’s the perfect finishing touch to this tropical treat.
I love to serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a comforting and satisfying dessert that will leave you feeling happy and satisfied.
In conclusion, Hawaiian Pineapple Cake is a must-try recipe that will bring a little bit of the tropical paradise of Hawaii to your kitchen. It’s easy to make, delicious, and perfect for any occasion. So, go ahead and give it a try. I promise you won’t regret it!
Hawaiian Pineapple Cake
- 1 cup evaporated milk
- 1 1/2 cups sugar
- 3/4 cup unsalted butter or margarine
- 1 tsp pure vanilla extract
- 1 cup chopped pecans
- 1 cup shredded coconut
- In a large mixing bowl, combine the flour, sugar, baking soda, eggs, pineapple, oil, salt, and vanilla. Beat for 3 minutes until well mixed.
- Pour the batter into a 9×13 inch ungreased and unfloured baking pan.
- Bake in a preheated 350°F oven for 35 minutes.
- While the cake is baking, make the topping. In a saucepan, bring the evaporated milk, sugar, butter, and vanilla to a boil.
- Add the pecans and coconut and cook for an additional 2 minutes.
- Pour the topping over the cake immediately after removing it from the oven.
- Serve with Cool Whip or ice cream, if desired.