Hawaiian Pineapple Cakee

Hawaiian Pineapple Cake is a wonderfully moist and easy tropical dessert made with crushed pineapple, a simple yellow cake-style batter, and a rich coconut-pecan topping. The sweet, buttery topping soaks into the warm cake, creating an irresistible caramel-like finish.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 large eggs
• 20 ounces crushed pineapple, undrained
• 1/4 cup canola oil
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 cup evaporated milk
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter or margarine
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans
• 1 cup shredded coconut

Instructions

• Preheat the oven to 350°F.
• In a large mixing bowl, combine the flour, sugar, baking soda, eggs, undrained crushed pineapple, canola oil, salt, and vanilla extract.
• Beat the mixture for about 3 minutes, until everything is thoroughly combined.
• Pour the batter into an ungreased and unfloured 9×13-inch baking pan.
• Bake for about 35 minutes, or until the cake is set and lightly golden.
• While the cake is baking, prepare the topping.
• Add the evaporated milk, sugar, butter, and vanilla to a saucepan.
• Bring the mixture to a boil, stirring as needed.
• Add the chopped pecans and shredded coconut.
• Cook for another 2 minutes.
• Remove the cake from the oven and immediately pour the warm topping evenly over the cake.
• Let the cake cool slightly so the topping can soak into the cake.
• Serve warm or at room temperature with Cool Whip or ice cream, if desired.

Serving and Storage Tips

• Serve the cake slightly warm, at room temperature, or chilled depending on your preference.
• Add a spoonful of whipped cream or Cool Whip for extra creaminess.
• Vanilla ice cream makes an especially delicious pairing with the warm cake.
• Sprinkle a few extra toasted pecans or coconut over each serving for added texture.
• Store leftover cake covered in the refrigerator for up to 4 days.
• Allow refrigerated cake to sit at room temperature briefly before serving, or warm individual portions gently in the microwave.
• The cake can be prepared a day ahead and kept refrigerated until ready to serve.
• For longer storage, freeze individual portions in airtight freezer-safe containers for up to 2 months. Thaw in the refrigerator before serving.

Variations

1. Cream Cheese Pineapple Cake
Add a creamy layer of sweetened cream cheese between the cake and topping. Beat softened cream cheese with a little powdered sugar and vanilla, then spread it over the cooled cake before adding the coconut-pecan topping.

2. Pineapple Coconut Cake
For a stronger tropical flavor, add 1/2 to 1 cup of shredded coconut directly to the cake batter. The coconut becomes soft and fragrant as the cake bakes.

3. Pineapple Pecan Cake
Increase the chopped pecans in the topping for a nuttier dessert. Toast the pecans first for several minutes to bring out their natural flavor.

4. Cherry Pineapple Cake
Add well-drained maraschino cherries to the batter for a colorful pineapple-cherry combination. Cut the cherries into smaller pieces so they distribute evenly throughout the cake.

5. Pineapple Carrot Cake
Mix finely shredded carrots into the batter for a variation inspired by carrot cake. A cream cheese frosting can be used instead of the traditional coconut-pecan topping.

6. Pineapple Banana Cake
Mash one ripe banana and add it to the batter. The banana adds natural sweetness and makes the cake even softer and more moist.

7. Pineapple Rum Cake
Add a small amount of rum extract to the cake batter or topping for a warm, tropical flavor. You can also replace part of the vanilla extract with rum extract.

8. Pineapple Walnut Cake
Replace the pecans with chopped walnuts. Toasting the walnuts before adding them to the topping gives the finished cake a deeper nutty flavor.

9. Pineapple Upside-Down Style Cake
Arrange pineapple rings and maraschino cherries on the bottom of the pan before adding the batter. Once baked, carefully invert the cake for a decorative presentation.

10. Lemon Pineapple Cake
Add fresh lemon zest and a little lemon juice to the batter. The bright citrus flavor balances the sweetness of the pineapple and coconut topping.

11. Pineapple White Chocolate Cake
Stir white chocolate chips into the batter before baking. The creamy white chocolate pairs especially well with the pineapple and coconut flavors.

12. Pineapple Cream Cake
Serve each slice with a generous layer of whipped cream and additional crushed pineapple. This creates a lighter, creamy dessert that is especially refreshing when chilled.

13. Toasted Coconut Pineapple Cake
Toast the shredded coconut before adding it to the topping. The toasted coconut gives the dessert a deeper flavor and adds a slightly crisp texture.

14. Tropical Fruit Cake
Add small amounts of well-drained mango, chopped cherries, or diced banana to the batter. Keep the fruit well drained so the cake does not become too wet.

15. Chocolate Pineapple Cake
Add a small amount of chocolate chips to the batter and drizzle melted chocolate over the cooled cake. The combination of chocolate, pineapple, coconut, and pecans creates a richer dessert.

FAQs

1. Can I use fresh pineapple instead of canned pineapple?
Yes, but canned crushed pineapple is convenient and provides consistent moisture. If using fresh pineapple, crush it finely and include enough juice to maintain the moisture of the original recipe.

2. Should I drain the crushed pineapple?
No. The recipe specifically uses undrained crushed pineapple because the juice contributes moisture and flavor to the cake.

3. Can I use salted butter for the topping?
Yes. Salted butter can be used, although unsalted butter gives you more control over the overall flavor.

4. Can I make Hawaiian Pineapple Cake ahead of time?
Yes. The cake can be made a day ahead and refrigerated after cooling. Keep it tightly covered to prevent it from drying out.

5. Does Hawaiian Pineapple Cake need to be refrigerated?
Because of the milk and buttery topping, refrigeration is recommended for longer storage. Keep leftovers covered in the refrigerator.

6. Can I leave out the pecans?
Yes. Simply omit them if you have a nut allergy or prefer a nut-free cake. The coconut topping will still be delicious.

7. Can I use walnuts instead of pecans?
Yes. Chopped walnuts are an easy substitute and provide a slightly different nutty flavor.

8. Why do I pour the topping over the cake while it is hot?
Pouring the topping over the freshly baked cake allows the warm mixture to soak into the surface, making the cake especially moist and flavorful.

9. Can I freeze Hawaiian Pineapple Cake?
Yes. Cool the cake completely, wrap it well, and freeze it in an airtight container for up to about 2 months. Thaw it in the refrigerator before serving.

10. What can I serve with Hawaiian Pineapple Cake?
Cool Whip, whipped cream, or vanilla ice cream are excellent choices. Toasted coconut and extra chopped pecans also make nice garnishes.

Hawaiian Pineapple Cake is an easy dessert that combines juicy pineapple, buttery richness, coconut, and crunchy pecans in every bite. The simple batter requires minimal preparation, while the warm topping transforms the freshly baked cake into a moist and flavorful tropical treat. It is perfect for family gatherings, potlucks, holidays, or whenever you want an uncomplicated homemade dessert.

Print