Hawaiian Pineapple Cake

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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

Hawaiian Pineapple Cake is a tropical dessert with a simple yellow cake base and a creamy, caramel-like topping made with evaporated milk, sugar, butter, pecans, coconut, and vanilla.
4.92 from 12 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 12

Ingredients

Topping:

  • 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

Instructions

  • 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.

14 Comments

  1. Tammy

    For the Hawaiian pineapple cake, what size can pineapple is needed (how many ounces) and should it be drained? Thank you.

    • Pam

      5 stars
      20 Oz crushed can pineapple with juice. Put it all in the cake mix. It’s such a good cake.

      • Isabella

        5 stars
        I shared concern earlier about the topping because the preparation would not produce the creamy pictured result. It does create a “gooey” topping similar to a German Chocolate cake frosting and in all the cake is marvelous. I will definitely save it to my favorites. Thank you!

  2. Wendy C Sturm

    What size can of pineapple is needed? I don’t want the cake to be too soggy.

    Thank you,

  3. JOHN W CRAWFORD

    My question is the same as several others. What size can pineapple? small or 20 oz. can? and do you drain the juice?

    • Janice Richards

      It’s a 20 oz can of crushed pineapples in 100% juice. Not sweetened. This cake is easy and excellent!

  4. Janice Richards

    5 stars
    It’s a 20 oz can of crushed pineapples in 100% juice. Not sweetened. This cake is easy and excellent!

  5. Sandra

    just found your recipe collection … am going to be busy cooking! Thank you!

  6. Mary Johnson

    What size pan do you use?

    • Dearlice Allen

      5 stars
      I made this cake. But the frosting was not white like shown in the picture. I did exactly as the directions stated. Mine had a caramel looking topping with the pecans.

  7. Wayne Aigaki

    What changes do I have to make in the ingredients to bake the Hawiian Pineapple Cake at an altitude of 5000 feet? I live in Colorado and my first attempt left the center of the cake golden brown but the center was uncooked.

  8. Wayne Aigaki

    4 stars
    Can you tell me what changes need to be made for high altitude 5000 ft. for your Hawaiian Pineapple Cake?

  9. Peggy

    I have to make my cake 4 hours before we are going to be eating it. Can I leave it on the counter or do I need to put in refrigerator?

    Thank you,
    Peggy

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