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.
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Servings: 12
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 9x13 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.
