Hawaiian Pineapple Cake
🎯 Yields: 9x13-inch cake
⏱️ Total Time: ~1 hour
(Prep: 20 min | Bake: 30–35 min | Cool: 15 min)
📝 Ingredients
For the Cake:
1 box yellow cake mix (or homemade cake recipe, if preferred)
1 cup crushed pineapple, drained (reserve juice)
½ cup coconut milk (or regular milk)
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla extract
½ cup shredded sweetened coconut
For the Pineapple Topping:
1 can (8 oz) crushed pineapple, drained (reserve juice)
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
½ cup shredded sweetened coconut (for garnish)
🔧 Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease and flour a 9x13-inch baking dish or line it with parchment paper.
2. Make the Cake Batter
In a large mixing bowl, combine cake mix, crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract.
Mix until the batter is smooth and fully combined.
Stir in shredded coconut for extra tropical flavor and texture.
3. Bake the Cake
Pour the batter into the prepared 9x13-inch baking dish and spread it out evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
4. Make the Pineapple Topping
In a medium mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
Beat with an electric mixer until soft peaks form.
Gently fold in the drained crushed pineapple to combine. Be careful not to deflate the whipped cream too much.
If desired, fold in shredded coconut for an extra coconut flavor.
5. Assemble the Cake
Once the cake has cooled completely, spread the pineapple topping evenly over the top of the cake.
Garnish with extra shredded coconut if you like!
6. Serve & Enjoy
Chill the cake for at least 30 minutes before serving so the flavors can set.
Serve chilled for a refreshing, tropical dessert!