There’s something magical about tropical desserts, isn’t there? They bring a burst of sunshine to your plate and an instant sense of vacation to your taste buds. Enter the Hawaiian Pineapple Cake—a dessert that’s simple, refreshing, and perfect for any occasion. Whether it’s a potluck, family dinner, or just a regular Tuesday, this cake is here to be your slice of paradise.
Let’s dive into what makes this Hawaiian Pineapple Cake Recipe so irresistible, and why you’ll want to whip it up ASAP.
What is Hawaiian Pineapple Cake?
The Hawaiian Pineapple Cake is a dreamy dessert that combines the tropical flavors of pineapple and coconut into one irresistible treat. Starting with a yellow cake base, this poke cake is topped with layers of crushed pineapple, creamy pudding, whipped topping, and a sprinkle of shredded coconut. It’s light, sweet, and oh-so-tropical.
This cake traces its inspiration back to Hawaiian-themed celebrations and luau-style desserts, where pineapple reigns supreme. It’s become a beloved favorite because it’s as easy to make as it is delicious to eat.
Why You’ll Love Hawaiian Pineapple Cake
Not convinced yet? Let me paint you a picture. Imagine a dessert that’s:
- Effortless to Make: Starts with a boxed cake mix and doesn’t require hours in the kitchen.
- Perfect for Any Crowd: It’s light enough for summer gatherings but indulgent enough for a special occasion.
- Tropical and Refreshing: The combination of pineapple and coconut brings island vibes straight to your table.
- Lighter than Most Cakes: Thanks to its whipped topping, it doesn’t weigh you down like a heavy frosted cake.
Whether you’re a seasoned baker or a dessert newbie, the Hawaiian Pineapple Cake Recipe will make you feel like a kitchen pro.
Ingredients for Hawaiian Pineapple Cake
To make this tropical delight, you’ll need:
For the Cake Base:
- 1 box yellow or white cake mix
- Eggs (per the cake mix instructions)
- Oil or melted butter (as listed on the cake mix)
For the Topping:
- 1 can (20 oz) crushed pineapple (juice included)
- 1 package instant vanilla pudding mix
- 2 cups milk (whole or 2% works best)
- 1 block (8 oz) cream cheese, softened
- 1 tub whipped topping (Cool Whip or homemade)
- 1 cup shredded coconut
Optional Add-Ins and Variations
Feel like adding your own twist? Here are some ideas:
- Add Nuts: Sprinkle chopped macadamia nuts or pecans on top for a crunchy texture.
- Homemade Whipped Cream: Swap Cool Whip for freshly whipped cream for a richer taste.
- Piña Colada Vibes: Add a splash of rum extract to the cake mix for a fun tropical kick.
How to Make Hawaiian Pineapple Cake
Let’s get baking! Here’s your step-by-step guide to creating this tropical masterpiece:
1: Bake the Cake
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- Prepare the cake mix according to the package instructions, then pour it into the pan and bake until golden brown.
2: Add the Pineapple Layer
- Let the cake cool slightly, then poke holes all over with a fork or skewer.
- Pour the crushed pineapple (with its juice) evenly over the cake, letting it soak into the holes.
3: Make the Creamy Pudding Topping
- Beat the softened cream cheese, vanilla pudding mix, and milk together until smooth.
- Spread this creamy mixture over the pineapple layer.
4: Whip It Up
- Top the cake with whipped cream, spreading it evenly like frosting.
- Sprinkle shredded coconut on top for the perfect tropical finish.
5: Chill and Serve
- Refrigerate the cake for at least an hour to let the flavors meld.
- Slice, serve, and enjoy your island-inspired dessert!
Pro Tips for the Perfect Hawaiian Pineapple Cake
- Softening Cream Cheese: Take it out of the fridge about 30 minutes before you need it. In a hurry? Microwave it for 10–15 seconds.
- Milk Choice Matters: Skim milk won’t cut it here—use whole or 2% for a creamy pudding layer.
- Even Layers: Take your time spreading the layers to ensure every bite is perfectly balanced.
How to Serve Hawaiian Pineapple Cake
This cake is versatile enough for any occasion:
- Baby Showers: The light and fruity flavors are always a hit.
- Summer BBQs: Serve it chilled for a refreshing dessert.
- Everyday Treats: Who says you need an occasion to enjoy cake?
For extra pizzazz, garnish with fresh pineapple slices or maraschino cherries.
Gluten-Free Hawaiian Pineapple Cake
No one should miss out on this tropical delight! Here’s how to make it gluten-free:
- Cake Mix: Use a gluten-free yellow or white cake mix (Betty Crocker and Pillsbury are great options).
- Pudding Mix: Opt for a certified gluten-free vanilla pudding mix like Simply Delish.
Need a DIY gluten-free pudding recipe? Check out this raspberry vinaigrette recipe for inspiration and modify the base!
Storage and Make-Ahead Tips
- Leftovers: Refrigerate leftovers in an airtight container for up to 3 days.
- Make-Ahead: Prepare the cake and pineapple layer in advance. Add the whipped topping and coconut just before serving for the freshest flavor.
More Hawaiian-Inspired Desserts to Try
If you’re a fan of the Hawaiian Pineapple Cake, you’ll love these:
FAQs About Hawaiian Pineapple Cake
Can I use fresh pineapple instead of canned?
Yes! Just make sure to save the juice for soaking the cake.
What can I use instead of Cool Whip?
Homemade whipped cream is a great alternative. Simply whip heavy cream with sugar and vanilla.
Is this cake dairy-free?
It can be! Use almond milk for the pudding and a dairy-free whipped topping.
Can I freeze Hawaiian Pineapple Cake?
Freezing isn’t recommended due to the whipped topping and pineapple texture.
How long does this cake last?
It’s best enjoyed within 3 days, stored in the fridge.
Hawaiian Pineapple Cake
Ingredients
- Cake Base:
- 1 box yellow or white cake mix
- 3 large eggs or as directed on cake mix package
- 1/3 cup oil or as directed on cake mix package
- 1 cup water or as directed on cake mix package
- Topping:
- 1 can 20 oz crushed pineapple (with juice)
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups milk whole or 2%
- 1 block 8 oz cream cheese, softened
- 1 tub 8 oz whipped topping (Cool Whip or homemade)
- 1 cup shredded coconut
- Optional Add-Ins:
- 1/2 cup chopped macadamia nuts or pecans
- Splash of rum extract
Instructions
- Prepare the Cake Base:
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Prepare the cake mix according to the package instructions, combining the mix, eggs, oil, and water.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool.
- Add the Pineapple Layer:
- Using a fork or skewer, poke holes all over the cooled cake.
- Evenly pour the crushed pineapple (along with the juice) over the cake, ensuring it seeps into the holes.
- Prepare the Pudding Layer:
- In a medium bowl, beat the softened cream cheese, pudding mix, and milk until smooth and creamy.
- Spread this mixture evenly over the pineapple layer.
- Add the Whipped Topping and Coconut:
- Spread the whipped topping over the pudding layer.
- Sprinkle shredded coconut evenly over the top.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour to set.
- Slice, serve, and enjoy your tropical creation!
Notes
- For best results, use whole or 2% milk to ensure the pudding thickens properly.
- If time is short, soften cream cheese quickly by microwaving for 10–15 seconds.
- This cake tastes even better after a day in the fridge as the flavors meld together beautifully.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
The Hawaiian Pineapple Cake is more than just a dessert—it’s an experience. With its tropical flavors, easy preparation, and irresistible layers, it’s the perfect treat to brighten up any day.
So what are you waiting for? Grab your ingredients, channel your inner island vibes, and whip up this delightful cake. Trust me, one bite will have you dreaming of sandy beaches and swaying palm trees.
