Hawaiian Pineapple Cake is the perfect dessert to bring a touch of the tropics to your table. This light, moist cake features a rich pineapple flavor, creamy filling, and a toasted coconut topping, making it a crowd-pleaser for any occasion. Easy to make with simple ingredients, this cake is sure to become a favorite in your recipe collection.
Ingredients
For the Cake:
- 18.25-ounce package yellow cake mix: The base for a light, fluffy cake.
- 40 ounces crushed pineapple, drained with juice reserved (2, 20-ounce cans): Provides moisture and a sweet-tart pineapple flavor.
For the Filling:
- 3.4-ounce package instant vanilla pudding mix: Adds a creamy texture to the filling.
- 2 cups cold milk (2% fat or higher): Used to make the pudding and add creaminess.
- 8-ounce package cream cheese, softened: Enhances the filling with a rich, tangy flavor.
For the Topping:
- 2 cups whipping cream: Whipped to create a light and airy topping.
- 3 tablespoons sugar: Sweetens the whipped cream.
- 1 cup flaked coconut, toasted: Adds a crunchy texture and a hint of tropical flavor.
Instructions
- Prepare the Cake:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
- Mix the Batter: Follow the instructions on the yellow cake mix package, incorporating the reserved pineapple juice as part of the liquid to enhance the pineapple flavor. Gently fold in the drained crushed pineapple.
- Bake: Pour the batter evenly into the prepared pans or dish. Bake according to the package instructions, typically 25-30 minutes for round pans or 35-40 minutes for a 9×13-inch dish, until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pans or dish on a wire rack before assembling.
- Prepare the Filling:
- Cream the Cheese: Beat the softened cream cheese in a medium bowl until smooth.
- Make the Pudding: Prepare the instant vanilla pudding mix with the cold milk as directed on the package.
- Combine: Fold the pudding mixture into the cream cheese until well combined. Spread this mixture evenly over the cooled cake.
- Prepare the Topping:
- Whip the Cream: In a large bowl, beat the whipping cream and sugar together until stiff peaks form.
- Spread and Garnish: Spread the whipped cream evenly over the pudding layer on the cake. Sprinkle the toasted coconut on top for added texture and flavor.
- Chill and Serve:
- Refrigerate: Chill the cake in the refrigerator for at least 2 hours to allow the flavors to meld and the cake to set properly.
- Serve: Slice and serve the cake chilled. Enjoy the creamy, tropical flavors in every bite.
Tips and Variations
- Toasting Coconut: To toast the coconut, spread it in a single layer in a dry skillet over medium heat. Stir frequently until golden brown. Watch carefully as it can burn quickly.
- Adding Extra Fruit: For a burst of fresh fruit flavor, consider adding pineapple chunks or maraschino cherries on top of the whipped cream before sprinkling with coconut.
- Cake Variations: Try using a pineapple upside-down cake mix for a more pronounced pineapple flavor or add shredded coconut to the cake batter for extra texture.
Hawaiian Pineapple Cake is a refreshing and tropical treat that’s perfect for summer gatherings, family celebrations, or just as a special dessert to enjoy anytime. The combination of moist yellow cake, creamy pineapple filling, and a light whipped cream topping with toasted coconut makes this dessert both delicious and visually appealing. Its ease of preparation and delightful flavor profile make it a must-try recipe that will impress your family and friends. Enjoy a slice of this delightful cake and bring a bit of the Hawaiian sunshine to your table!
