Name: Hawaiian Pineapple Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; 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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I still remember the first time I tried a Hawaiian Pineapple Cake. The sweet smell of pineapple filled the air, and I just knew it was going to be good. It felt like a slice of sunshine on my plate.

What makes this cake so special is how light and moist it turns out. The pineapple adds a natural sweetness that blends perfectly with the soft, fluffy cake. Every bite feels tropical and fresh, almost like being on a beach.

I love how simple it is to make, yet it looks and tastes like something from a bakery. When I serve it to friends or family, they always ask for seconds. It’s the kind of cake that makes people smile without even trying.

If you’re craving something sweet and fruity, you need to try this Hawaiian Pineapple Cake. Let’s jump in and I’ll show you how I make it step by step. Would you like me to also create a conclusion and FAQs for this recipe in the same style?

Why You’ll Love This Recipe

Tropical Paradise in Every Bite: The pineapple adds a refreshing and juicy sweetness, while the coconut provides a touch of nuttiness, giving it that classic Hawaiian feel.
Moist and Flavorful: Thanks to the pineapple and oil, this cake is unbelievably moist. You’ll love the balance between soft cake and crunchy topping.
Simple to Make: With easy-to-find ingredients and simple steps, you’ll have this cake whipped up in no time.
Perfect for Sharing: Whether it’s for a special occasion or a casual gathering, Hawaiian Pineapple Cake will be the star of the show.
Make-Ahead Friendly: This cake can be made a day or two ahead, which makes it perfect for meal prepping and entertaining.

Required Kitchen Tools

Before we dive into the recipe, let’s make sure you have everything you need to bake up this delightful cake:

9×13-inch Baking Dish: This is the ideal size for baking and serving the Hawaiian Pineapple Cake.
Mixing Bowls: You’ll need two to combine the wet and dry ingredients.
Electric Mixer (Optional): A hand mixer or stand mixer will help you beat the ingredients together quickly.
Measuring Cups & Spoons: Accurate measurements are key for a perfect cake.
Spatula: A spatula will help you spread the batter and frosting evenly.
Oven: Preheat your oven to the proper temperature before getting started.

Ingredients

Here’s a rundown of what you’ll need to make this cake (exact measurements are in the recipe card below):

For the Cake:

All-Purpose Flour: The base of your cake, ensuring a light and airy texture.
Granulated Sugar: Sweetens the cake and balances out the acidity of the pineapple.
Baking Soda: Helps the cake rise and gives it the perfect soft crumb.
Eggs: Binds the ingredients and adds moisture.
Crushed Pineapple (Undrained): The star ingredient! This will make your cake juicy and give it the tropical flavor.
Canola Oil: Adds moisture and helps keep the cake soft for longer.
Salt: Enhances the sweetness of the other ingredients.
Vanilla Extract: Adds a deep, rich flavor that pairs perfectly with the pineapple.

For the Topping:

Evaporated Milk: Creates a creamy, rich base for the frosting.
Sugar: Sweetens the topping.
Butter (or Margarine): Adds richness to the frosting.
Vanilla Extract: Infuses the frosting with a delicious, aromatic flavor.
Pecans (Chopped): Adds crunch and a nutty flavor that balances out the cake’s sweetness.
Shredded Coconut: Gives the topping a coconutty texture and complements the tropical theme.

Variations for Hawaiian Pineapple Cake

While this Hawaiian Pineapple Cake recipe is already a winner on its own, you can customize it to your liking with these fun variations:

Add Coconut to the Cake: For even more tropical flavor, add 1 cup of shredded coconut directly into the cake batter.
Use Fresh Pineapple: If you’re feeling extra adventurous, you can replace the canned crushed pineapple with fresh pineapple, finely chopped.
Try a Cream Cheese Frosting: If you’re craving something a little richer, a tangy cream cheese frosting can complement the sweetness of the cake beautifully.
Switch to Other Nuts: If you don’t have pecans on hand, feel free to substitute with walnuts or macadamia nuts for a similar crunch.
Mix in Maraschino Cherries: For a festive twist, add chopped maraschino cherries to the cake batter for a colorful pop.
Make it Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend, ensuring the rest of the ingredients are gluten-free as well.

Step-by-Step Instructions for Hawaiian Pineapple Cake

Let’s get baking! Follow these easy instructions to make your Hawaiian Pineapple Cake from scratch.

1. Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or nonstick cooking spray to prevent the cake from sticking.

Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, and baking soda. Set aside.

Add Wet Ingredients: In a separate large bowl, crack the eggs and beat them using an electric mixer until light and fluffy. Add in the canola oil, pineapple (with its juice), and vanilla extract. Mix everything together until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Be careful not to overmix—just mix until there are no dry pockets left.

2. Bake the Cake

Pour the batter into the prepared 9×13-inch baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Once done, remove the cake from the oven and let it cool in the pan on a wire rack.

3. Prepare the Topping

While the cake is cooling, prepare the creamy topping. In a medium saucepan, melt the butter over medium heat. Add the evaporated milk and sugar, stirring constantly until the sugar has dissolved completely.

Bring the mixture to a gentle boil and simmer for about 3-4 minutes. Remove from heat and stir in the vanilla extract.

Add the Coconut and Pecans: Fold in the shredded coconut and chopped pecans. This will give the topping a rich, tropical flavor and texture.

4. Assemble the Cake

Once the cake has cooled to room temperature, pour the topping mixture evenly over the cake. Use a spatula to spread the topping out and cover the cake completely.

5. Let the Cake Set

Let the cake sit for about 20-30 minutes to allow the topping to firm up and soak into the cake a bit. If you’re in a rush, you can refrigerate the cake to speed up the process.

Serving and Decoration

Now that your Hawaiian Pineapple Cake is ready, it’s time to serve it up!

How to Serve Hawaiian Pineapple Cake

This cake is as versatile as it is delicious. Here are some ideas for how to serve it:

Serve as a Dessert: It’s a perfect stand-alone dessert. Cut it into squares or slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Top with Fresh Pineapple: For an extra tropical touch, top each slice with fresh pineapple chunks or a slice of lime.
Serve at Gatherings: This cake is perfect for potlucks, BBQs, birthday parties, or any gathering where you need a sweet treat.
Pair with a Tropical Beverage: Serve it alongside tropical drinks like piña coladas, lemonade, or iced tea.

Storing Hawaiian Pineapple Cake

At Room Temperature: Store the cake at room temperature, covered with plastic wrap or foil, for up to 2-3 days.
In the Fridge: If you prefer the cake chilled, you can store it in the refrigerator for up to 5 days. The cake will still stay moist and delicious!
Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap, followed by foil, and place it in a freezer-safe container. Thaw it overnight in the fridge when you’re ready to enjoy.

Nutrition (per serving)

Here’s an estimate of the nutritional information per serving for this decadent cake (based on 12 servings):

Nutrient	Amount per Serving
Calories	350 kcal
Total Fat	18g
Saturated Fat	7g
Carbohydrates	47g
Fiber	2g
Sugars	34g
Protein	3g
Cholesterol	35mg
Sodium	130mg