Hawaiian Pineapple Cake
A delightful and moist cake bursting with tropical pineapple flavors, topped with cream cheese frosting for a perfect sweet treat.
Ingredients
For the Cake
- 1 box yellow cake mix Provides a tender and buttery base.
- 20 oz crushed pineapple, undrained Brings moisture and flavor.
- 3 pieces eggs Bind ingredients and add lightness.
- 1/2 cup vegetable oil Keeps the cake moist.
- 1 cup shredded coconut Adds chewiness and an aromatic hint.
- 1/2 cup chopped pecans Optional for crunch.
- 1 teaspoon vanilla extract Enhances flavor.
For the Frosting
- 1 cup cream cheese, softened Provides creaminess and tanginess.
- 1/2 cup unsalted butter, softened Adds smoothness.
- 4 cups powdered sugar Creates a sweet, fluffy consistency.
- 1 teaspoon vanilla extract Aromatic complement to cream cheese.
- 1-2 tablespoons milk Adds consistency for easy spreading.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, undrained crushed pineapple (juice included), eggs, and vegetable oil. Mix gently until combined.
- Fold in the shredded coconut and chopped pecans, if using.
- Pour the batter into the prepared baking dish and smooth the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy, about 3 minutes.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- If the frosting is too thick, add milk until desired consistency is reached.
Assembly
- Once the cake has cooled completely, spread the cream cheese frosting evenly across the top.
- Garnish with additional shredded coconut and pecans if desired.
Notes
Ensure eggs and butter are at room temperature for a well-emulsified batter. Avoid overmixing to maintain an airy texture. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.