Hawaiian Pineapple Cake is a tropical treat that combines the sweetness of pineapple with a light, moist cake texture. This cake often includes a tangy pineapple filling, coconut, and a fluffy topping that gives it a tropical vibe. Whether you’re making it for a summer gathering or just because you love pineapple, it’s a delightful and refreshing dessert. Here’s a simple recipe to make a Hawaiian Pineapple Cake!
Ingredients:
For the Cake:
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1 box yellow cake mix (or homemade vanilla cake, if preferred)
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1 can (20 oz) crushed pineapple, drained (reserve juice)
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3 large eggs
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1/4 cup vegetable oil
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1 teaspoon vanilla extract
For the Topping:
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1/2 cup sweetened shredded coconut
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1/2 cup chopped walnuts or pecans (optional)
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1/4 cup butter (softened)
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1/2 cup powdered sugar
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1/4 cup cream cheese (softened)
For the Pineapple Glaze (optional but recommended):
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1/4 cup reserved pineapple juice
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2 tablespoons sugar
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1 tablespoon cornstarch
Instructions:
1. Prepare the Cake:
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking dish.
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In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and vanilla extract. Add the drained crushed pineapple (do not add the juice yet). Mix until well combined.
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Pour the batter into the prepared baking dish, spreading it evenly.
2. Bake the Cake:
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Bake the cake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, remove from the oven and let it cool in the pan for 10 minutes.
3. Prepare the Topping:
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While the cake is cooling, prepare the topping. In a medium bowl, combine the softened butter, cream cheese, and powdered sugar. Mix until smooth and creamy.
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Add the shredded coconut and chopped nuts (if using) and stir until evenly distributed.
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Spread the topping mixture evenly over the slightly cooled cake.
4. Pineapple Glaze (Optional):
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In a small saucepan, combine the reserved pineapple juice, sugar, and cornstarch. Stir to combine.
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Heat the mixture over medium heat, whisking constantly until it thickens (about 3-5 minutes).
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Once thickened, pour the glaze over the cake and spread it gently with a spoon.
5. Chill and Serve:
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Refrigerate the cake for at least 2 hours before serving. This helps the flavors meld together and gives the cake time to set.
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Slice and serve chilled. Garnish with extra coconut or pineapple slices if desired!
Tips & Variations:
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For a richer flavor: Use coconut milk in place of the vegetable oil in the cake batter.
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For a moist texture: If you’d like the cake even more moist, add a small can (about 8 oz) of crushed pineapple (drained) directly into the batter.
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Tropical twist: Add banana slices or mango for an added tropical flavor.
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Topping alternatives: If you prefer a lighter topping, you can simply whip heavy cream with a bit of sugar and vanilla extract to make a whipped topping instead of the coconut mixture.
This Hawaiian Pineapple Cake will definitely transport you to a sunny island paradise with every bite!