Easy Hawaiian Pineapple Cake for Dessert Lovers
Transport yourself to a tropical paradise with this moist, tender Hawaiian pineapple cake. Bursting with sweet pineapple flavor and a hint of coconut, this dessert is both indulgent and delightfully light. Perfect for family gatherings, potlucks, or simply treating yourself, this cake delivers the tropical taste of Hawaii in every bite.
Ingredients List
- 1 cup crushed pineapple, drained
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- Optional: whipped cream or cream cheese frosting for topping
Step-by-Step Instructions
Prepare the Batter
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan. In a large bowl, combine cake mix, melted butter, eggs, coconut milk, and vanilla extract. Stir until smooth. Fold in crushed pineapple and shredded coconut.
Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow cake to cool completely in the pan. Top with whipped cream or cream cheese frosting if desired. Slice into squares and serve.
Cook Time
Total: 50 minutes
Prep: 10 minutes
Bake: 35–40 minutes
Servings
Makes approximately 9–12 servings
Nutritional Information (approx. per serving)
- Calories: 320 kcal
- Protein: 3 g
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Sugar: 34 g
- Sodium: 280 mg
Storage Instructions
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.
Suggestions
- Sprinkle toasted coconut on top for added crunch and flavor.
- Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
- For a tropical twist, add chopped macadamia nuts to the batter.
Seasonal Relevance
Perfect for summer parties, tropical-themed events, or anytime you crave a light, fruity dessert. Ideal for holidays, birthdays, or backyard gatherings.
Conclusion
This easy Hawaiian pineapple cake brings the sweet, sunny flavors of the islands to your table. Moist, tender, and bursting with tropical goodness, it’s a dessert that will impress both family and friends while remaining simple enough for a weeknight treat.
Easy Hawaiian Pineapple Cake for Dessert Lovers
9
servings10
minutes35
minutes320
kcalMoist and tender Hawaiian pineapple cake with sweet pineapple, a hint of coconut, and optional creamy frosting. Perfect for tropical-themed parties, family gatherings, or an indulgent dessert at home.
Ingredients
1 cup crushed pineapple, drained
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
3 large eggs
1/4 cup coconut milk
1 tsp vanilla extract
1 cup shredded sweetened coconut
Optional: whipped cream or cream cheese frosting for topping
Directions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- In a large bowl, combine cake mix, melted butter, eggs, coconut milk, and vanilla extract until smooth.
- Fold in crushed pineapple and shredded coconut.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely. Top with whipped cream or cream cheese frosting if desired. Slice and serve.
Recipe Video
Notes
- For extra texture, sprinkle toasted coconut on top.
- Add chopped macadamia nuts for a tropical crunch.
- Can be served with ice cream or caramel drizzle for extra indulgence.
FAQs
Can I use fresh pineapple instead of canned?
Yes, drain excess juice thoroughly to prevent the batter from becoming too wet.
Can I make this cake gluten-free?
Yes, substitute with a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.
How long does this cake stay moist?
When stored in an airtight container at room temperature, the cake stays moist for 2–3 days. Refrigeration can extend freshness up to 5 days.
