Hawaiian Pineapple Cake Recipe
If you’re craving a tropical treat that bursts with bright flavors and a luscious texture, this Hawaiian Pineapple Cake Recipe is your new best friend in the kitchen. Imagine a moist, tender cake infused with sweet, tangy crushed pineapple and then topped with a rich, creamy glaze loaded with crunchy pecans and coconut. It’s the perfect balance of fruity freshness and decadent indulgence that’s sure to bring a little island sunshine to any occasion. Whether you’re making it for family gatherings or just because, this recipe captures the essence of Hawaiian flavors in every bite.
Ingredients You’ll Need
This recipe uses simple, straightforward ingredients that together create a flavor explosion. Each one plays a crucial role—from the all-purpose flour that gives the cake its perfect crumb to the crushed pineapple that adds delicious moisture and tang, plus the nuts and coconut that bring a wonderful texture and tropical vibe.
- 2 cups all-purpose flour: The foundation of the cake, ensuring a light and fluffy texture.
- 2 cups granulated sugar: Sweetens the cake beautifully and balances the pineapple’s tartness.
- 2 tsp baking soda: Helps the cake rise up nice and fluffy.
- 2 large eggs: Bind all the ingredients together while adding richness.
- 20 oz crushed pineapple (undrained): The star ingredient providing moistness and island flavor.
- 1/4 cup canola oil: Keeps the cake moist and soft without overpowering flavors.
- 1/4 tsp salt: Enhances all the sweet and savory notes in the cake.
- 1 tsp pure vanilla extract: Adds warmth and depth to the cake batter.
- 1 cup evaporated milk: The key to the creamy, dreamy topping.
- 1 1/2 cups sugar: Sweetens the topping perfectly and helps it thicken.
- 3/4 cup unsalted butter or margarine: Creates a rich, buttery glaze that sticks to the cake.
- 1 tsp pure vanilla extract: Infuses the topping with aromatic sweetness.
- 1 cup chopped pecans: Adds a satisfying crunch and nutty flavor contrast.
- 1 cup shredded coconut: Brings that unmistakable tropical flair.
How to Make Hawaiian Pineapple Cake Recipe
Step 1: Mix the Batter
Start by gathering all your ingredients to keep the flow smooth. In a large mixing bowl, combine the flour, sugar, baking soda, eggs, crushed pineapple (with juice), canola oil, salt, and vanilla extract. Beat everything together for about three minutes until the mixture is smooth and well combined. This step is where the magic begins—the pineapple juice not only adds flavor but makes the cake incredibly moist and tender.
Step 2: Bake the Cake
Pour the batter into an ungreased 9×13 inch baking pan. That’s right, no need for the extra step of greasing or flouring, saving you time and dishes. Place the pan in a preheated oven at 350°F, and bake for 35 minutes. Keep an eye on it near the end—the cake should spring back when touched lightly and a toothpick inserted in the center should come out clean.
Step 3: Prepare the Topping
While your cake is baking, prepare the luscious topping. In a saucepan, combine the evaporated milk, sugar, butter or margarine, and vanilla extract. Bring this mixture to a boil over medium heat, stirring occasionally to melt the sugar and incorporate the butter into a silky sauce. Once boiling, add the chopped pecans and shredded coconut and cook it all together for an additional two minutes. This mixture will thicken slightly and become glossy and tempting.
Step 4: Add the Topping
As soon as you remove the cake from the oven, pour the hot topping evenly over the warm cake. The topping will soak in and create a sticky, flavorful glaze that’s a hallmark of this Hawaiian Pineapple Cake Recipe. Let the cake cool a bit to set the topping before serving, but don’t wait too long — everybody loves it warm!
How to Serve Hawaiian Pineapple Cake Recipe
Garnishes
Simple garnishes can elevate this cake beautifully. Try adding a dollop of Cool Whip or a scoop of vanilla ice cream on top for a refreshing contrast to the warm, gooey cake. A sprinkle of toasted coconut flakes or a few extra pecans add both texture and visual appeal.
Side Dishes
Pair this cake with light sides like fresh fruit salad or a tropical smoothie for a complete Hawaiian-inspired dessert spread. It also complements a casual barbecue or picnic by adding a sweet, fruity highlight to the meal.
Creative Ways to Present
For a fun twist, try serving the cake in individual glass jars layered with whipped cream or pineapple chunks to make a festive trifle. Alternatively, cut the cake into small squares and arrange them on a platter topped with extra toasted coconut for a party-friendly bite-size treat.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in an airtight container at room temperature for up to two days. Beyond that, refrigerating is best to keep the topping fresh and prevent the cake from drying out.
Freezing
You can freeze leftover cake pieces by wrapping them tightly in plastic wrap and aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator for moist, fresh-tasting cake.
Reheating
Warm your Hawaiian Pineapple Cake gently in the microwave for 15–20 seconds or in a low oven. This helps revive the gooey topping and softens the cake, bringing back all the tropical charm you love.
FAQs
Can I use fresh pineapple instead of crushed canned pineapple?
Yes, fresh pineapple works well, but be sure to crush it finely and include some of the juice for moisture. Keep in mind that canned pineapple is already soft and juicy, which helps with the cake’s signature texture.
Is it necessary to use evaporated milk in the topping?
Evaporated milk gives the topping its rich, creamy consistency. You could try substituting with heavy cream, but the flavor and texture might differ slightly.
Can I substitute the pecans for another nut?
Absolutely! Walnuts or macadamia nuts work beautifully and keep the tropical feel. Just toast them lightly first for maximum flavor.
Do I have to use coconut in the topping?
While coconut is traditional and adds great flavor and texture, you could leave it out if allergies or preferences require. The topping will still be delicious.
How long will this cake last once prepared?
When stored properly in an airtight container, this cake lasts about 3 to 4 days in the refrigerator. Beyond that, the topping may begin to lose its brightness and texture.
Final Thoughts
If you want a dessert that delivers a taste of the islands with every bite, this Hawaiian Pineapple Cake Recipe is a must-try. It’s easy to make, wonderfully flavorful, and perfect for sharing with loved ones. Give it a go and bring a little aloha spirit into your kitchen and onto your table — I promise it will become a favorite you’ll want to make again and again.
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Hawaiian Pineapple Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This Hawaiian Pineapple Cake is a moist and flavorful dessert featuring a tender cake base made with crushed pineapple and a rich, nutty coconut-pecan topping. Perfectly sweet and slightly tangy, this classic cake is baked to golden perfection and topped with a luscious glaze that adds texture and enhances its tropical charm. Ideal for family gatherings, potlucks, or any occasion that calls for an irresistible treat.
Ingredients
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 Ingredients
- 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
- Prepare the batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, eggs, undrained crushed pineapple, canola oil, salt, and vanilla extract. Beat the mixture for 3 minutes until all the ingredients are thoroughly mixed and the batter is smooth.
- Pour batter into pan: Transfer the batter into an ungreased and unfloured 9×13 inch baking pan. Spread evenly to ensure uniform baking.
- Bake the cake: Place the pan in a preheated oven at 350°F (175°C) and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the topping: While the cake bakes, combine evaporated milk, sugar, unsalted butter (or margarine), and vanilla extract in a saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and melt the butter.
- Add nuts and coconut: Once boiling, stir in the chopped pecans and shredded coconut. Continue cooking for an additional 2 minutes to blend the flavors and slightly thicken the topping.
- Apply the topping: Immediately after removing the cake from the oven, pour the hot topping evenly over the cake so it soaks in while warm.
- Serve: Allow the cake to cool slightly before serving. Optionally, serve with Cool Whip or ice cream for an extra creamy finish.
Notes
- Ensure the baking pan is ungreased and unfloured for the cake texture to develop correctly.
- Use unsalted butter to control the saltiness of the topping; margarine can be used as a substitute for dairy-free option.
- Serving with Cool Whip or ice cream enhances the dessert but is optional.
- Be careful pouring the hot topping over the cake immediately to prevent burns or splattering.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian
