Hawaiian Pineapple Cake

Ingredients

Cake Ingredients

2 cups all-purpose flour

2 cups granulated sugar

2 teaspoons baking soda

2 large eggs

1 (20 oz) can crushed pineapple, undrained

¼ cup canola oil

¼ teaspoon salt

1 teaspoon vanilla extract

Topping Ingredients

1 cup evaporated milk

1½ cups granulated sugar

¾ cup unsalted butter (or margarine)

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup shredded coconut

1. Prepare the Batter

In a large mixing bowl, combine the flour, sugar, and baking soda.

Add the eggs, undrained crushed pineapple, canola oil, salt, and vanilla extract.

Mix on medium speed for about 3 minutes, until the batter is smooth, thick, and well blended.

The pineapple juice keeps the batter moist and gives it a tropical sweetness.

2. Bake the Cake

Pour the batter into an ungreased 9×13-inch baking dish, spreading it evenly.

Bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

3. Prepare the Topping

While the cake bakes, combine the evaporated milk, sugar, butter, and vanilla extract in a saucepan over medium heat.

Stir continuously until the mixture comes to a gentle boil.

Add the chopped pecans and shredded coconut, then cook for another 2–3 minutes, until the topping thickens slightly and turns glossy.

4. Finish the Cake

When the cake comes out of the oven, pour the warm topping directly over it while still hot.

Use a spatula to spread it evenly, letting the topping soak into the cake’s surface and infuse it with flavor.

Allow it to cool slightly as the topping sets into a rich, buttery layer.

5. Serve and Enjoy

Slice the cake once it’s warm but set.

Serve plain or with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Each bite bursts with tropical flavor — tender, sweet, nutty, and irresistibly moist.