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
Scale
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