Easy Pineapple Cake
A delightful and easy-to-make cake filled with juicy crushed pineapple, perfect for family gatherings and sweet escapes.
Ingredients
Main Ingredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 box yellow cake mix
- 3 large eggs
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts (optional)
- 1 cup sweetened shredded coconut for topping (optional)
- 1/2 cup butter, melted
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, combine the crushed pineapple (with juice), cake mix, and eggs. Stir until smoothly combined.
- Fold in the shredded coconut and nuts, if using.
- Pour the batter into the prepared baking pan and smooth it out.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
Frosting
- In a small bowl, mix together the melted butter, powdered sugar, and vanilla extract to make the frosting.
- Spread the frosting over the cooled cake and sprinkle additional shredded coconut on top if desired.
Notes
For a twist, replace pineapple with other canned fruit like peaches. This cake can also be made vegan by using egg substitutes and coconut oil instead of butter.