Description
Hawaiian Pineapple Cake is light, fluffy, and full of juicy crushed pineapple and sweet coconut, all finished with a whipped topping that tastes like sunshine on a plate. Perfect for potlucks, luaus, or just a cozy kitchen getaway.
Ingredients
- 2 large eggs
- 1 can (20 oz) crushed pineapple with juice
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ cup sweetened shredded coconut
- Whipped topping or Cool Whip (for topping)
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, crushed pineapple with juice, vanilla extract, and vegetable oil until well combined.
- Add in flour, sugar, baking soda, and shredded coconut. Stir gently until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let cake cool completely before spreading whipped topping or Cool Whip over the top.
- Garnish with maraschino cherries and extra coconut if desired. Slice and serve.
Notes
Let the cake cool completely before frosting to prevent the topping from melting. For added flair, top with toasted coconut or chopped nuts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pineapple, coconut, tropical, cake, dessert, easy, potluck, hawaiian