Hawaiian Pineapple Cake
Craving a taste of the tropics? Look no further than this delightful Hawaiian Pineapple Cake. This moist and flavorful dessert is packed with the sweet tang of pineapple and the creamy richness of cream cheese frosting.
The cake is incredibly easy to make, requiring only simple ingredients that you likely already have on hand. The combination of yellow cake mix, crushed pineapple, and a touch of oil creates a light and fluffy texture that is simply irresistible. Once the cake is baked, it is infused with the pineapple juice for an extra burst of tropical flavor.
The cream cheese frosting adds a decadent touch to the cake, balancing the sweetness of the pineapple. Topped with whipped topping, coconut flakes, and a sprinkle of chopped nuts, this dessert is a visual feast as well as a taste sensation.
Whether you’re hosting a summer gathering or simply looking for a delicious treat to enjoy at home, this Hawaiian Pineapple Cake is sure to impress. So why wait? Gather your ingredients and get baking!
Questions I often get asked about this recipe:
Can I use frozen pineapple instead of canned?
Yes, you can use frozen pineapple. However, you’ll need to thaw it completely and drain the excess juice before using it in the recipe.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free yellow cake mix. Be sure to choose a gluten-free cream cheese frosting mix as well.
How long can I store this cake?
This cake can be stored in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, you can freeze this cake. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What can I do to make this cake even more tropical?
You can add a splash of coconut extract to the cake batter for a stronger tropical flavor. You can also garnish the cake with additional coconut flakes, maraschino cherries, or a pineapple wedge.
What you need to make Hawaiian Pineapple Cake:
1 (18.25 oz) box yellow cake mix
1 (20 oz) can crushed pineapple, undrained
1/3 cup vegetable oil
3 large eggs
1 (8 oz) package cream cheese, softened
1 (3.4 oz) package instant vanilla pudding mix
1 1/2 cups cold milk
2 cups whipped topping
1 cup sweetened coconut flakes
Chopped nuts (optional)
How to make it:
Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the cake mix, crushed pineapple (with juice), vegetable oil, and eggs. Beat until well combined. Pour the batter into the prepared pan.
Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
Make the frosting: In a large bowl, beat the cream cheese until smooth. Add the pudding mix and cold milk, and beat until well combined.
Assemble the cake: Poke holes in the cooled cake using a fork or the handle of a wooden spoon. Pour the pineapple juice from the can over the cake. Spread the cream cheese frosting evenly over the top.
Decorate: Top with whipped topping, coconut flakes, and chopped nuts, if desired. Refrigerate until ready to serve.
Tips:
For a more visually appealing cake, consider using pineapple rings and maraschino cherries for a Hawaiian upside-down cake.
To enhance the tropical flavor, add a splash of coconut extract to the cake batter.
For a richer, denser cake, use whole eggs instead of just egg yolks.
Latest Reviews:
This Hawaiian Pineapple Cake is a tropical dream come true! The moist cake, creamy frosting, and sweet pineapple flavor are a perfect combination. It’s the perfect dessert for any occasion. Ollie S.
I’ve tried several pineapple cake recipes, but this one is by far the best. The addition of coconut flakes and chopped nuts gives it a delightful crunch. It’s a must-try for any pineapple lover! Andrew A.
This cake is so easy to make, yet it tastes like a million bucks. The pineapple juice adds a wonderful tanginess to the cake, and the cream cheese frosting is the perfect finishing touch. It’s a crowd-pleaser for sure! Adam H.
Printable Recipe:
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Hawaiian Pineapple Cake
Hawaiian Pineapple Cake
Ingredients
- 1 (18.25 oz) box yellow cake mix
- 1 (20 oz) can crushed pineapple, undrained
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (8 oz) package cream cheese, softened
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 2 cups whipped topping
- 1 cup sweetened coconut flakes
- Chopped nuts (optional)
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine the cake mix, crushed pineapple (with juice), vegetable oil, and eggs. Beat until well combined. Pour the batter into the prepared pan.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- Make the frosting: In a large bowl, beat the cream cheese until smooth. Add the pudding mix and cold milk, and beat until well combined.
- Assemble the cake: Poke holes in the cooled cake using a fork or the handle of a wooden spoon. Pour the pineapple juice from the can over the cake. Spread the cream cheese frosting evenly over the top.
- Decorate: Top with whipped topping, coconut flakes, and chopped nuts, if desired. Refrigerate until ready to serve.
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