Description
Moist, tropical, and irresistibly delicious—this Hawaiian Pineapple Cake is a slice of paradise! Made with crushed pineapple, coconut, and a fluffy whipped topping, it’s a simple yet stunning dessert perfect for any occasion.
Ingredients
- 1 can (20 oz) crushed pineapple with juice
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup whipped cream or Cool Whip
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, combine crushed pineapple (with juice), eggs, vegetable oil, and vanilla extract. Stir until well blended.
- Combine with Dry Ingredients: In another bowl, whisk together flour, sugar, and baking soda. Gradually add the dry mixture into the wet ingredients, stirring until just combined. Fold in shredded coconut.
- Bake: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Frost & Serve: Spread whipped cream or Cool Whip evenly over the cooled cake. Garnish with maraschino cherries or toasted coconut, if desired. Slice and enjoy!
Notes
- Add chopped macadamia nuts for extra crunch.
- For a richer taste, replace vegetable oil with coconut milk.
- Store in the fridge for up to 3 days or freeze the unfrosted cake for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Tropical