The 5-Ingredient Hawaiian Cake brings island flavors to your table with minimal effort and maximum impact. This tropical miracle combines juicy pineapple, cherries, and coconut into a moist, flavorful cake that tastes like you spent hours in the kitchen – when really, it takes just minutes to prepare and a half-hour to bake.
I first created this 5-Ingredient Hawaiian Cake recipe during a particularly chaotic summer when my sister unexpectedly announced she was bringing friends over for dinner. With barely an hour until their arrival and no time for a grocery run, I frantically searched my pantry and found a box of cake mix, a can of pineapple, and a few other basics. What began as a desperation dessert has since become one of my most requested recipes, especially when I need something impressive but truly effortless.
The beauty of this Hawaiian cake is how it transforms simple ingredients into something that feels special. The pineapple infuses moisture throughout while the coconut creates a delicately crisp topping. Whether you’re an accomplished baker or someone who finds baking intimidating, this foolproof recipe delivers tropical flavor that will transport you to the islands with every bite. Let me show you how easy it is to create this vacation-inspired dessert…
Table of Contents
Why You’ll Love This 5-Ingredient Hawaiian Cake
- Truly effortless: Dump, stir, bake – that’s literally all it takes
- Budget-friendly: Uses pantry staples and cost-effective ingredients
- Foolproof results: Works perfectly every time, even for novice bakers
- Versatile serving options: Delicious warm or cold, with or without toppings
- Always impressive: No one will guess how simple it was to make
💡 EMMA’S TIP: This Hawaiian cake recipe can be made even more special by warming individual slices for 10 seconds in the microwave and topping with a small scoop of vanilla ice cream. The warm cake with cold ice cream creates a delightful temperature contrast!
Ingredients You’ll Need for 5-Ingredient Hawaiian Cake
- 1 box (15.25 oz/432g) yellow cake mix
- 1 can (20 oz/567g) crushed pineapple in juice (undrained)
- ½ cup (4 oz/113g) unsalted butter, melted
- 2 large eggs
- 1 cup (80g) sweetened shredded coconut, divided
- Optional: ½ cup maraschino cherries, drained and halved
⚠️ Don’t drain the pineapple! The juice is essential for creating the cake’s moisture and integrating the tropical flavor throughout.
Step-by-Step Instructions for 5-Ingredient Hawaiian Cake
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan or spray with non-stick cooking spray.
- Pour the cake mix into a large mixing bowl, breaking up any lumps with your fingers or a whisk.
- Add the undrained pineapple, melted butter, and eggs to the bowl with the cake mix. Stir until just combined – a few small lumps are fine.
- Fold in ¾ cup of the shredded coconut and all of the maraschino cherries (if using), distributing them evenly throughout the batter.
- Pour the batter into your prepared baking pan, spreading it evenly to the edges with a spatula.
- Sprinkle the remaining ¼ cup of coconut over the top of the cake batter for a beautifully toasted finish.
- Bake for 28-32 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The coconut on top should be lightly toasted.
- Cool in the pan on a wire rack for at least 10 minutes before slicing and serving. The cake can be served warm or at room temperature.
EMMA’s Kitchen Notes
Level up your cake: While this 5-ingredient version is delicious on its own, you can easily enhance it by adding ½ teaspoon of vanilla extract or ¼ teaspoon of coconut extract to the batter for even more flavor depth.
Make it a poke cake: For an extra-moist variation, poke holes all over the warm cake with the handle of a wooden spoon, then drizzle with ½ cup cream of coconut (like Coco Lopez). Refrigerate for at least an hour before serving.
Storage instructions: Cover leftover cake with plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. The flavor actually deepens over time!
Serving suggestion: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of the tropics, serve with fresh pineapple slices or mango chunks on the side.
5-Ingredient Hawaiian Cake: Frequently Asked Questions
Can I use fresh pineapple instead of canned?
You can, but you’ll need to add extra liquid since the recipe relies on the juice from the canned pineapple. If using fresh, add about ½ cup of pineapple juice or water to compensate.
My coconut is browning too quickly in the oven. What should I do?
If you notice the coconut getting too brown before the cake is done, loosely cover the top with aluminum foil for the remaining baking time. This will protect the coconut while allowing the cake to finish baking.
Can I make this cake ahead of time for a party?
Absolutely! This Hawaiian cake actually tastes even better the day after baking as the flavors meld. Make it up to a day ahead, cover tightly with plastic wrap once cooled, and store at room temperature.
Can I use a different flavor of cake mix?
Yes! While yellow cake provides a buttery base that complements the tropical flavors, white cake mix works well too. Avoid chocolate or other strongly flavored mixes that might overpower the pineapple and coconut.
Is there a way to make this cake even more “Hawaiian”?
For an even more authentic Hawaiian flair, add ½ cup chopped macadamia nuts to the batter or sprinkle them on top before baking. You could also add 1 teaspoon of rum extract for a tropical cocktail vibe.
Bringing Tropical Flavor to Your Table with 5-Ingredient Hawaiian Cake
The beauty of this 5-Ingredient Hawaiian Cake lies in its perfect balance of simplicity and satisfaction. With minimal effort and basic pantry ingredients, you can create a dessert that brings tropical sunshine to any occasion. Its moist texture, sweet pineapple flavor, and coconut accents create a treat that feels special—yet requires no special skills or hard-to-find ingredients. It’s a lot like the nostalgic ease of 3-ingredient banana bread—simple, satisfying, and full of feel-good flavor.
Whether you’re serving this cake at a family gathering, bringing it to a potluck, or simply enjoying it with your afternoon coffee, you’ll appreciate how effortlessly it comes together—just like the fuss-free yet elegant Christmas bread. And since it can be made ahead of time and actually improves with a little rest, it’s a perfect choice for stress-free entertaining or an easy self-care dessert.
This Hawaiian Cake joins our collection of simplified desserts that don’t sacrifice flavor for convenience. If you enjoy this tropical treat, you might also love the retro flair of our pineapple casserole, which blends sweet and savory island flavor in a unique format.
For more coconut-forward delights, try the indulgent pistachio chocolate bar, which offers rich nutty and tropical flavor in an irresistible bite. And if you’re all about quick desserts that start with a cake mix, don’t miss our fluffy easy churro cheesecake or nostalgic banana bread cookies, both of which transform pantry staples into something memorable.
So the next time you’re craving something sweet with a tropical twist, reach for these five simple ingredients and transport yourself to the Hawaiian islands with each delicious bite. This recipe proves that sometimes the simplest approaches yield the most joyful results—a dessert philosophy we could all embrace a little more often. 🌺🍍
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5-Ingredient Hawaiian Cake
- Total Time: 40 minutes
- Yield: 15 servings 1x
Description
This moist and delicious 5-Ingredient Hawaiian Cake brings tropical flavors to your table with minimal effort. Combining the sunny tastes of pineapple and coconut in a tender, sweet cake, this simple recipe is perfect for potlucks, family gatherings, or whenever you need a quick dessert that tastes like you spent hours in the kitchen.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can crushed pineapple with juice (20 oz)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sweetened shredded coconut, divided (3/4 cup for batter, 1/4 cup for topping)
- 1/2 cup maraschino cherries, halved (optional)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan or spray with non-stick cooking spray.
- Pour the cake mix into a large mixing bowl, breaking up any lumps with your fingers or a whisk.
- Add the undrained pineapple, vegetable oil, and eggs to the bowl with the cake mix. Stir until just combined – a few small lumps are fine.
- Fold in 3/4 cup of the shredded coconut and all of the maraschino cherries (if using), distributing them evenly throughout the batter.
- Pour the batter into your prepared baking pan, spreading it evenly to the edges with a spatula.
- Sprinkle the remaining 1/4 cup of coconut over the top of the cake batter for a beautifully toasted finish.
- Bake for 28-32 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The coconut on top should be lightly toasted.
- Cool in the pan on a wire rack for at least 10 minutes before slicing and serving. The cake can be served warm or at room temperature.
Notes
- For the best texture, be careful not to overmix the batter. Stir just until ingredients are combined.
- This cake actually tastes better the next day as the flavors have time to meld, making it perfect for preparing ahead.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For an extra special presentation, serve with a dollop of whipped topping and additional maraschino cherries.
- Can substitute butter cake mix or vanilla cake mix if yellow cake mix isn’t available.
- To make this cake even more tropical, add 1/2 cup chopped macadamia nuts to the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/15 cake
- Calories: 280
- Sugar: 26g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: hawaiian cake, pineapple coconut cake, easy cake recipe, 5 ingredient dessert, tropical cake, pineapple cake, coconut dessert, dump cake, quick dessert