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.
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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
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 2 large eggs
- 20 oz crushed pineapple undrained
- 1/4 cup canola oil
- 1/4 tsp salt
- 1 tsp pure vanilla extract
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.
For the Hawaiian pineapple cake, what size can pineapple is needed (how many ounces) and should it be drained? Thank you.
20 Oz crushed can pineapple with juice. Put it all in the cake mix. It’s such a good cake.
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!
What size can of pineapple is needed? I don’t want the cake to be too soggy.
Thank you,
My question is the same as several others. What size can pineapple? small or 20 oz. can? and do you drain the juice?
It’s a 20 oz can of crushed pineapples in 100% juice. Not sweetened. This cake is easy and excellent!
What size pan do I need?
It’s a 20 oz can of crushed pineapples in 100% juice. Not sweetened. This cake is easy and excellent!
just found your recipe collection … am going to be busy cooking! Thank you!
What size pan do you use?
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.
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.
Can you tell me what changes need to be made for high altitude 5000 ft. for your Hawaiian Pineapple Cake?
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