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

Scale

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

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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