Hawaiian PIneapple Cake

Here’s a classic Hawaiian Pineapple Cake recipe — sweet, moist, and perfect for a tropical treat!

Hawaiian Pineapple Cake

Ingredients:

• 1 box yellow cake mix (about 15.25 oz)

• 1 can (20 oz) crushed pineapple, undrained

• 3 large eggs

• 1/3 cup vegetable oil

• 1 cup shredded sweetened coconut (optional, for topping)

For the frosting (optional but recommended):

• 1 package (8 oz) cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1/2 teaspoon vanilla extract

• 2 tablespoons crushed pineapple, drained

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Mix the cake batter: In a large bowl, combine the cake mix, crushed pineapple (with juice), eggs, and oil. Mix well until fully blended.

3. Bake: Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool: Let the cake cool completely in the pan on a wire rack.

5. Prepare the frosting:

   • Beat the cream cheese and butter together until smooth and creamy.

   • Gradually add powdered sugar, mixing well.

   • Stir in vanilla and crushed pineapple.

6. Frost the cake: Spread the frosting evenly over the cooled cake.

7. Add coconut topping (optional): Sprinkle shredded coconut evenly over the frosted cake.

8. Chill (optional): Refrigerate for about an hour to set the frosting.