Hawaiian Pineapple Cake
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The first time I tasted this cake was on a trip to Hawaii, and I’ll never forget it. The sweet burst of pineapple paired with a creamy, coconut-pecan topping was pure magic. I came home determined to recreate it—and now, every time I bake it, I’m transported right back to that island breeze and sunshine.
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This cake has become a favorite in my kitchen. The scent alone—warm pineapple and vanilla drifting through the house—makes everyone smile. It’s always the first dessert to vanish at potlucks and family gatherings.
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🧾 Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | |
| Granulated sugar | 2 cups | |
| Baking soda | 2 tsp | |
| Eggs | 2 large | |
| Crushed pineapple | 20 oz (undrained) | Adds moisture and flavor |
| Canola oil | 1/4 cup | |
| Salt | 1/4 tsp | |
| Vanilla extract | 1 tsp | |
| Topping | ||
| Evaporated milk | 1 cup | |
| Sugar | 1 1/2 cups | |
| Unsalted butter/margarine | 3/4 cup | |
| Vanilla extract | 1 tsp | |
| Chopped pecans | 1 cup | Adds crunch and richness |
| Shredded coconut | 1 cup | For tropical texture and flavor |
👩🍳 Instructions
- Make the Cake Batter
In a large bowl, combine flour, sugar, baking soda, eggs, pineapple (with juice), oil, salt, and vanilla. Beat for 3 minutes until smooth. - Bake the Cake
Pour batter into a 9×13 inch ungreased baking pan. Bake at 350°F (175°C) for 35 minutes. - Prepare the Topping
While the cake bakes, heat evaporated milk, sugar, butter, and vanilla in a saucepan until boiling. Stir in pecans and coconut, and cook for 2 more minutes. - Finish the Cake
Pour the hot topping over the cake immediately after baking. Let it soak in and cool slightly. - Serve and Enjoy
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s comfort in every bite.
