Are you ready to embark on a culinary journey to the sunny shores of Hawaii without leaving the comfort of your kitchen? If you’re a fan of all things pineapple and cake, this Hawaiian Pineapple Cake recipe is your ticket to a tropical paradise of flavor.
This delightful dessert combines the sweetness of pineapple, the creaminess of pudding, and the richness of cake into a harmonious treat that will leave your taste buds dancing the hula. Whether you’re a seasoned baker or a beginner in the world of desserts, this recipe is simple to follow, and the end result is simply irresistible.
Who Is This Recipe For?
This Hawaiian Pineapple Cake recipe is perfect for anyone who loves the refreshing taste of pineapple and the decadence of cake. It’s a crowd-pleaser at family gatherings, potlucks, and summer barbecues. If you’re hosting a tropical-themed party or simply craving a taste of the islands, this cake will transport you to a Hawaiian paradise with every bite.
- 1 18.25-ounce package of yellow cake mix
- 40 ounces crushed pineapple, drained, with juice reserved (2 20-ounce cans)
- 1 3.4-ounce package of instant vanilla pudding mix
- 2 cups cold milk (2% fat or higher)
- 1 8-ounce package of cream cheese
- 2 cups whipping cream
- 3 tablespoons sugar
- 1 cup flaked coconut, toasted
- Prepare the Pineapple Cake Base:
- Drain the pineapple, reserving the juice. Set aside.
- Prepare the cake according to the packaged directions, using pineapple juice instead of water. Bake it in a 9×13-inch pan. Allow it to cool completely.
- Add Pineapple Topping:
- Once the cake is cool, use a wooden skewer to poke holes all over it.
- Spread the drained pineapple over the top of the cake and set it aside.
- Prepare Creamy Layer:
- In an electric mixer, beat the whipping cream and sugar until medium-stiff peaks form. Transfer the whipped cream into a large bowl.
- In the same mixer, beat the softened cream cheese until smooth. Slowly add the milk a little at a time, beating until smooth between each addition. Scrape the sides of the bowl frequently.
- Once all the milk is incorporated, mix in the pudding mix and beat for 2 minutes.
- Gently fold the pudding mixture into the whipped cream, mixing until combined.
- Assemble and Chill:
- Spread the creamy mixture evenly over the top of the pineapple-covered cake.
- Finish by topping the cake with toasted coconut.
- Chill the cake for a few hours or overnight to allow the flavors to meld.
If you somehow end up with leftovers (which is rare!), store the cake in an airtight container in the refrigerator. The cold temperature will help maintain its freshness. It’s best consumed within 3-4 days.
To complete your Hawaiian dessert experience, consider pairing this cake with a refreshing piña colada or a scoop of coconut ice cream. The tropical flavors will complement each other beautifully.