A moist, tropical delight featuring crushed pineapple and a sweet, optional maraschino cherry garnish.
Ingredients:
- For the Cake:
- 1 (20-ounce) can crushed pineapple in juice, undrained
- 1 (18.25-ounce) package yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- For the Optional Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed brown sugar
- Maraschino cherries (optional)
Instructions:
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the undrained crushed pineapple, yellow cake mix, eggs, and vegetable oil.
- Mix on low speed for 1 minute, then increase speed to medium and beat for 2 minutes, or until well combined.
- Bake the Cake:
- Grease and flour a 9×13 inch baking pan.
- Pour the cake batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Optional Topping (If using):
- While the cake is baking, melt the butter in a small saucepan or in the microwave.
- Stir in the brown sugar until combined.
- Add the optional topping:
- Once the cake is removed from the oven, and while it is still hot, slowly pour the melted butter and brown sugar mixture evenly over the top of the cake.
- If using, arrange maraschino cherries on top of the cake.
- Cool and Serve:
- Let the cake cool completely before cutting and serving.
Tips and Variations:
- Coconut Flakes: Sprinkle shredded coconut over the top of the cake before baking or after adding the brown sugar topping for added tropical flavor.
- Whipped Cream: Serve with a dollop of whipped cream or vanilla ice cream.
- Ring Cake: This recipe also works well in a 10-inch ring pan.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Enjoy your delicious Hawaiian Pineapple Cake!