Ingredients
- 1 box yellow cake mix (or homemade cake batter)
- 1 can (20 oz) crushed pineapple, with juice
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded coconut (optional, for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, vanilla extract, and the entire can of crushed pineapple (including the juice).
- Stir everything together until just combined. The batter will be a bit thin, but that’s okay.
- If you’re using shredded coconut and/or nuts, fold them into the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can frost the cake with a cream cheese frosting, whipped cream, or enjoy it plain!
This cake will be wonderfully moist due to the pineapple, and the coconut adds extra flavor and texture. Enjoy!