Hawaiian pineapple cake

Looking for a dessert that brings the tropical flavors of Hawaii right to your table? This Hawaiian Pineapple Cake is a deliciously moist, creamy, and fruity treat that will make any occasion special. Whether you’re hosting a summer gathering or just craving a taste of the islands, this cake will impress your guests and leave them asking for the recipe. The combination of sweet pineapple, creamy vanilla pudding, and toasted coconut creates a dessert that’s light yet indulgent. Plus, it’s easy to make using simple ingredients, making it perfect for bakers of all skill levels.

Ingredients:

• 18.25 ounce package yellow cake mix
• 40 ounces crushed pineapple, drained with juice reserved (2, 20-ounce cans)
• 3.4 ounce package instant vanilla pudding mix
• 2 cups cold milk (2% fat or higher)
• 8 ounce package cream cheese
• 2 cups whipping cream
• 3 tablespoons sugar
• 1 cup flaked coconut, toasted

Instructions:

1. Prepare the Cake:
   • Preheat your oven as directed on the cake mix package. Drain the crushed pineapple and set aside the juice.
   • Prepare the yellow cake mix according to the package instructions, but instead of using water, use the reserved pineapple juice to add a burst of tropical flavor. Bake the cake in a 9×13-inch pan until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
2. Add Pineapple:
   • Once the cake has cooled, use a wooden skewer to poke holes all over the cake. This will allow the pineapple and cream mixture to soak into the cake, making it extra moist.
   • Spread the drained pineapple evenly over the top of the cake. Set aside.
3. Make the Cream Topping:
   • In an electric mixer, whip the cream and sugar together until medium-stiff peaks form. Transfer the whipped cream into a large bowl and set aside.
   • In the same mixer bowl, beat the softened cream cheese until smooth. Gradually add the cold milk, a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently to ensure a creamy texture.
   • Once all the milk has been incorporated, add the instant vanilla pudding mix and beat for 2 minutes until thickened.
4. Assemble the Cake:
   • Gently fold the pudding mixture into the whipped cream, mixing until well combined.
   • Spread this creamy topping evenly over the pineapple layer on the cake.
   • Sprinkle the toasted flaked coconut over the top of the cream layer for added texture and flavor.
5. Chill and Serve:
   • Refrigerate the cake for at least an hour to allow the flavors to meld and the cake to set.
   • Serve chilled, and enjoy the delightful combination of creamy, fruity, and crunchy in every bite!

Serving Tips

• Serve Chilled: This Hawaiian Pineapple Cake is best enjoyed when served chilled. The coolness enhances the flavors and makes the creamy topping even more refreshing. For an extra tropical touch, consider garnishing each slice with a maraschino cherry or a small wedge of fresh pineapple.
• Pairing Suggestions: To complement the cake’s tropical flavors, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. A hot cup of coffee or a chilled glass of iced tea also pairs wonderfully with this dessert, balancing the sweetness of the cake.
• Portioning: Since the cake is rich and flavorful, small portions go a long way. Use a sharp knife to cut clean slices, ensuring you get a layer of cake, pineapple, and creamy topping in every bite.

Storage Tips

• Refrigeration: Store any leftover cake in an airtight container in the refrigerator. The cake will stay fresh and moist for up to 3 days. The chilling time also allows the flavors to meld, making it taste even better the next day.
• Avoid Freezing: Freezing this cake is not recommended, as the texture of the cream topping may change, and the pineapple can become watery when thawed.
• Toasted Coconut: The toasted coconut on top may lose its crunch after a day or two in the fridge. To revive its texture, you can sprinkle a fresh batch of toasted coconut over the cake just before serving leftovers.

By following these serving and storage tips, you can ensure that your Hawaiian Pineapple Cake remains a delicious and refreshing treat for days to come!

Variations:

• Pineapple Upside-Down Cake Twist: For a fun variation, turn this recipe into a pineapple upside-down cake. Instead of spreading the drained pineapple on top of the baked cake, place pineapple rings (with maraschino cherries in the centers) at the bottom of your baking pan before pouring in the cake batter. Bake as directed, and after cooling, flip the cake to reveal a beautiful pineapple-cherry topping.
• Coconut Lovers’ Delight: Enhance the coconut flavor by adding shredded coconut directly into the cake batter before baking. You can also use coconut milk instead of regular milk when making the pudding mixture, and sprinkle extra toasted coconut between the layers of the cake.
• Tropical Fruit Medley: Mix things up by adding a variety of tropical fruits to the pineapple layer. Diced mango, papaya, or kiwi would pair beautifully with the pineapple. You can also use a tropical fruit cocktail mix for a burst of different flavors.
• Creamy Coconut Pudding: For a richer, coconut-forward taste, substitute the vanilla pudding mix with coconut-flavored pudding mix. This will infuse the cake with even more tropical flavor and complement the toasted coconut topping.
• Lemon-Pineapple Fusion: Add a zesty twist by incorporating lemon into the recipe. Use lemon-flavored pudding mix instead of vanilla, and add a bit of lemon zest to the cake batter. The citrus notes will balance the sweetness of the pineapple, creating a refreshing contrast.
• Nutty Addition: For extra crunch, sprinkle chopped macadamia nuts or toasted almonds over the top of the cake along with the toasted coconut. This adds a delightful nutty flavor and a pleasing texture contrast to the creamy topping.
• Piña Colada Cake: Turn this into a Piña Colada-inspired dessert by adding a splash of rum extract to the cake batter and pudding mixture. You can also garnish the cake with a sprinkle of shredded coconut and a maraschino cherry, mimicking the classic tropical drink.

These variations allow you to customize the Hawaiian Pineapple Cake to suit your taste preferences or to create a new tropical dessert experience each time you bake it!

FAQs:

1. Can I use a different type of cake mix?
Yes, you can substitute the yellow cake mix with white, pineapple, or even coconut-flavored cake mix. Each variation will bring a slightly different flavor to the cake, but all will work well with the pineapple and cream layers.

2. Can I use fresh whipped cream instead of whipping cream?
Absolutely! Freshly whipped cream can be used in place of store-bought whipping cream. Just ensure that it’s whipped to medium-stiff peaks before folding it into the pudding mixture to maintain the right texture.

3. How can I make this cake dairy-free?
To make a dairy-free version, use a dairy-free cake mix, substitute the milk with almond or coconut milk, and use a dairy-free cream cheese and whipping cream alternative. Ensure the pudding mix is also dairy-free.

4. Can I add rum to the cake for a boozy twist?
Yes, you can add a splash of rum or rum extract to the cake batter or the pudding mixture for a boozy kick. It pairs well with the tropical flavors of pineapple and coconut.

5. Can I make this cake gluten-free?
You can make this cake gluten-free by using a gluten-free cake mix and ensuring all other ingredients, such as the pudding mix and cream cheese, are certified gluten-free.

6. How can I prevent the cake from becoming too soggy?
To avoid a soggy cake, make sure to drain the pineapple thoroughly before spreading it on the cake. Also, don’t overdo it with the pineapple juice in the cake batter; just use the amount recommended on the cake mix package.

7. Can I use low-fat ingredients to make this cake lighter?
Yes, you can use low-fat cream cheese, milk, and whipping cream to reduce the overall fat content. However, keep in mind that the texture and richness might be slightly different compared to using full-fat ingredients.

8. What’s the best way to toast the coconut?
To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until it’s golden brown. Keep a close eye on it, as coconut can burn quickly.

9. Can I add other flavor extracts to the cake?
Yes, you can experiment with different extracts like vanilla, coconut, or almond extract. Just add a teaspoon to the cake batter or pudding mixture to infuse extra flavor.

This Hawaiian Pineapple Cake is a tropical delight that combines the sweetness of pineapple with the creaminess of pudding and the crunch of toasted coconut. It’s an easy-to-make dessert that’s sure to become a favorite in your recipe collection. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is a perfect choice. Enjoy a slice and let the flavors transport you to a sunny Hawaiian paradise!