Hawaiian pineapple cake Recipe -

The Hawaiian Pineapple Cake is a tropical delight that brings the flavors of Hawaii to your dessert table. This cake is moist and flavorful, packed with the sweetness of pineapple, and topped with a rich concoction of buttery coconut and pecans. It's an easy-to-make dessert that's perfect for any occasion, whether it's a family gathering or a festive celebration.

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoon baking soda
2 large eggs
20 oz crushed pineapple, undrained
¼ cup canola oil
¼ teaspoon salt
1 teaspoon pure vanilla extract

For the Topping:

1 cup evaporated milk
1 ½ cups sugar
¾ cup unsalted butter or margarine
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 cup shredded coconut

Preparation:

Making the Cake Batter:

Step 1:
Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by ensuring it is clean and dry; there's no need to grease or flour it due to the moistness of the batter.

Step 2:
In a large mixing bowl, combine the flour, granulated sugar, baking soda, eggs, undrained crushed pineapple, canola oil, salt, and vanilla extract. Using an electric mixer or a strong whisk, beat the mixture for 3 minutes until well mixed and smooth.

Baking the Cake:

Step 3:
Pour the cake batter into the prepared baking pan, smoothing the top with a spatula to ensure an even layer.

Step 4:
Bake in the preheated oven for about 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Preparing the Topping:

Step 5:
While the cake is baking, prepare the topping. In a medium saucepan, combine the evaporated milk, sugar, butter, and vanilla extract. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning.

Step 6:
Once the mixture reaches a boil, add the chopped pecans and shredded coconut. Continue cooking and stirring for an additional 2 minutes.

Finishing the Cake:

Step 7:
After the cake is removed from the oven, immediately pour the hot topping over the hot cake, spreading it evenly with a spatula to cover the entire surface.

COOKING Note:

The cake and the topping are both best when hot and fresh, allowing the topping to soak into the cake, making it incredibly moist and flavorful.

Serving Suggestions:

Serve the Hawaiian Pineapple Cake warm or at room temperature. It pairs wonderfully with a dollop of Cool Whip or a scoop of vanilla ice cream, enhancing its rich and tropical flavors.

Tips:

Ensure all ingredients are at room temperature to achieve a smooth batter and even baking.
The undrained pineapple adds moisture to the cake, so there’s no need for additional liquids.
Keep an eye on the topping as it cooks to prevent it from scorching.

Prep Time:

15 minutes

Cooking Time:

35 minutes

Total Time:

50 minutes

Nutritional Information:

Calories: Approximately 450-500 per serving (varies based on the topping and serving size)
Protein: About 4g per serving
Sodium: Approximately 300mg per serving

The Hawaiian Pineapple Cake is a sumptuous treat that combines the sweet tang of pineapple with the nutty crunch of pecans and the tropical taste of coconut. This cake is a testament to the vibrant and diverse flavors of Hawaiian cuisine, making it a perfect dessert to bring a taste of the islands to your table.