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
Scale
- 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