Hawaiian pineapple cake is a moist, tropical-inspired dessert bursting with island flavor and easy to prepare. Whether you’re hosting a summer gathering, celebrating a special occasion, or just in the mood for something sweet, this cake delivers a sunny twist on classic comfort food. With its irresistible blend of crushed pineapple, coconut, and pecans, this recipe brings a little aloha to your table. Plus, it’s made in just one pan and requires no frosting thanks to its rich, decadent topping. Let the sweet, tangy taste of pineapple transport you straight to paradise.
Why You’ll Love This Hawaiian Pineapple Cake
This cake is not just simple to make but also outrageously delicious. The batter comes together in one bowl, and there’s no need for fancy equipment or techniques. It’s a crowd-pleaser with its ultra-moist texture, thanks to crushed pineapple and a luscious, buttery topping filled with coconut and pecans. It’s perfect for potlucks, birthdays, or anytime you want to impress with minimal effort.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs
- 20 ounces crushed pineapple (with juice)
- 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
Step-by-Step: How to Make Hawaiian Pineapple Cake
- Prepare the Cake Batter: In a large bowl, combine the flour, sugar, baking soda, eggs, crushed pineapple (with juice), canola oil, salt, and vanilla extract. Use a hand mixer or whisk to beat for 3 minutes, until smooth and fully incorporated.
- Bake the Cake: Pour the batter into an ungreased 9×13 inch baking pan. Place in a preheated oven at 350°F (175°C) and bake for approximately 35 minutes, or until a toothpick inserted into the center emerges clean.
- Make the Topping: While the cake is baking, combine evaporated milk, sugar, butter, and vanilla in a medium saucepan. Bring to a gentle boil over medium heat.
- Add Nuts and Coconut: Stir in the chopped pecans and shredded coconut. Continue cooking for 2 more minutes.
- Top the Cake: As soon as the cake comes out of the oven, pour the hot topping evenly over it, allowing it to soak in and spread naturally.
- Cool and Serve: Let the cake cool slightly before serving. Add a dollop of whipped topping or a scoop of ice cream if you like.
Helpful Tips
- Do not drain the pineapple; the juice is essential for the cake’s moisture and flavor.
- Use fresh pecans and coconut for the best texture and taste.
- Let the topping boil gently, not vigorously, to avoid curdling the milk.
- This cake is even better the next day as the flavors meld beautifully overnight.
Substitutions And Variations
- Nuts: Swap pecans for walnuts or almonds.
- Oil: Use melted coconut oil for an extra tropical flavor.
- Topping: Add crushed pineapple or a splash of rum to the topping for added depth.
- Egg-Free: Substitute eggs with flaxseed meal or a commercial egg replacer for a vegan-friendly version.
Storage Instructions
Store Hawaiian pineapple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To serve, thaw in the fridge overnight or reheat gently in the microwave.
Nutritional Information
(Approximate per serving, based on 12 servings):
- Calories: 420
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Sugar: 42g
- Protein: 4g
- Fiber: 2g
- Sodium: 240mg
Serving Suggestions
Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s delightful on its own but pairs wonderfully with tropical fruits like mango or kiwi. For a special touch, garnish with a sprinkle of toasted coconut or a cherry on top.
Frequently Asked Questions About Hawaiian Pineapple Cake
Can I make this cake ahead of time? Absolutely! This cake tastes even better the next day as the topping soaks in and the flavors deepen.
Do I need to grease the baking pan? No greasing is needed for this recipe, as the oil in the batter prevents sticking.
Can I use fresh pineapple instead of canned? You can, but make sure to include some juice to keep the cake moist. You’ll need about 2 1/2 cups of finely chopped pineapple with juice.
Is it possible to reduce the sugar? You can reduce the sugar slightly, but keep in mind it may affect the texture and sweetness of the cake and topping.
How do I toast coconut for garnish? Spread shredded coconut on a baking sheet and toast in a 325°F oven for about 5-7 minutes until golden, stirring occasionally.
Final Thoughts
Thank you so much for trying out this Hawaiian pineapple cake recipe. I truly enjoy how simple and delicious it is—every bite feels like a tropical escape. Whether it’s your first time making it or you’re adding it to your list of go-to desserts, I hope this cake brings joy and flavor to your kitchen. Enjoy the richness of the topping, the tangy-sweet pineapple, and the ease of a one-pan masterpiece. Happy baking and mahalo for being a part of our food-loving community!
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Hawaiian Pineapple Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Hawaiian Pineapple Cake is a quick, tropical dessert made with crushed pineapple, coconut, and pecans. Baked in one pan with no need for frosting, it’s finished with a warm, buttery topping for the ultimate flavor and ease.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
2 large eggs
20 oz crushed pineapple (with juice)
1/4 cup canola oil
1/4 tsp salt
1 tsp pure vanilla extract
For the Topping:
1 cup evaporated milk
1 1/2 cups granulated sugar
3/4 cup unsalted butter or margarine
1 tsp pure vanilla extract
1 cup chopped pecans
1 cup shredded coconut
Instructions
- Prepare the Cake Batter: In a large bowl, combine the flour, sugar, baking soda, eggs, crushed pineapple (with juice), canola oil, salt, and vanilla extract. Use a hand mixer or whisk to beat for 3 minutes, until smooth and fully incorporated.
- Bake the Cake: Pour the batter into an ungreased 9×13 inch baking pan. Place in a preheated oven at 350°F (175°C) and bake for approximately 35 minutes, or until a toothpick inserted into the center emerges clean.
- Make the Topping: While the cake is baking, combine evaporated milk, sugar, butter, and vanilla in a medium saucepan. Bring to a gentle boil over medium heat.
- Add Nuts and Coconut: Stir in the chopped pecans and shredded coconut. Continue cooking for 2 more minutes.
- Top the Cake: As soon as the cake comes out of the oven, pour the hot topping evenly over it, allowing it to soak in and spread naturally.
- Cool and Serve: Let the cake cool slightly before serving. Add a dollop of whipped topping or a scoop of ice cream if you like.
Notes
No need to grease the pan. The cake is best served warm but tastes even better the next day. Serve with ice cream or whipped topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42g
- Carbohydrates: 58g
- Protein: 4g