Introduction
Looking for a dessert that embodies the tropical vibes of Hawaii? This Hawaiian Pineapple Cake is a deliciously moist treat, combining sweet pineapple, creamy pudding, and toasted coconut for a flavor-packed experience. Ideal for gatherings, celebrations, or satisfying your sweet tooth, this cake is simple to make yet impressively indulgent.
Ingredients
For the Cake
- 1 (18.25-ounce) package yellow cake mix
- 40 ounces crushed pineapple, drained (reserve the juice; two 20-ounce cans)
For the Cream Topping
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups cold milk (2% or whole milk recommended)
- 8 ounces cream cheese, softened
- 2 cups whipping cream
- 3 tablespoons sugar
For Garnish
- 1 cup flaked coconut, toasted
Instructions
1. Prepare the Cake Base
- Preheat the oven according to the cake mix package instructions.
- In a large bowl, prepare the yellow cake mix as per the package, but replace the water with the reserved pineapple juice. This adds a tropical twist to the flavor.
- Pour the batter into a greased 9×13-inch baking pan and bake until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Add the Pineapple Layer
- Once the cake is cool, use a skewer or fork to poke holes all over its surface.
- Spread the drained crushed pineapple evenly over the cake, ensuring it fills the holes and spreads across the top.
3. Make the Cream Topping
Whipped Cream:
- In a chilled mixing bowl, whip the cream and sugar until medium-stiff peaks form. Set aside.
Pudding Mixture:
- In a separate bowl, beat the cream cheese until smooth. Gradually add cold milk, beating continuously to create a creamy consistency.
- Add the instant vanilla pudding mix and beat for 2 minutes until the mixture thickens.
Combine:
- Fold the whipped cream gently into the pudding mixture until fully incorporated.
4. Assemble the Cake
- Spread the cream topping evenly over the pineapple layer.
- Sprinkle the toasted coconut on top to add a crunchy texture and rich flavor.
5. Chill and Serve
- Refrigerate the cake for at least an hour to allow the flavors to meld.
- Serve chilled for a refreshing tropical treat.
Helpful Tips
For Perfect Whipped Cream
- Chill the mixing bowl and beaters beforehand for best results.
Toasting Coconut
- Spread the flaked coconut on a baking sheet and toast at 350°F (175°C) for 5-10 minutes, stirring occasionally to prevent burning.
Draining Pineapple
- Press the crushed pineapple gently with a spoon to remove excess liquid, preventing the cake from becoming soggy.
Substitutions and Variations
Substitutions
- Gluten-Free: Use a gluten-free yellow cake mix.
- Dairy-Free: Replace cream cheese and milk with dairy-free alternatives like coconut cream and almond milk.
Variations
- Coconut-Pineapple Fusion: Add shredded coconut directly into the cake batter.
- Piña Colada Flavor: Incorporate a teaspoon of rum extract into the batter for a boozy twist.
- Nutty Addition: Top with toasted macadamia nuts for extra crunch.
Frequently Asked Questions
Can I prepare this cake in advance?
Yes! This cake tastes even better the next day as the flavors have time to meld.
How long can I store this cake?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Freezing is not recommended as the cream topping may lose its texture.
Conclusion
This Hawaiian Pineapple Cake is the perfect tropical dessert that brings the flavors of the islands to your table. Easy to prepare yet decadent, it’s ideal for any occasion. Serve it chilled and enjoy the delightful blend of creamy, fruity, and crunchy layers. 🌴