One slice of this Pineapple Breeze Cake instantly transports you to a warm island afternoon. Moist, tender cake loaded with sweet crushed pineapple is topped with a rich, buttery coconut-pecan glaze that soaks into every layer. The flavor is indulgent yet comforting, with the perfect balance of sweetness and texture. As it bakes, the aroma of pineapple and vanilla fills the kitchen, making it impossible to wait. Ideal for potlucks, holidays, or family desserts, this easy homemade cake delivers bakery-style results with irresistible tropical flair.
Pineapple Breeze Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 2 cups |
| Baking soda | 2 tsp |
| Eggs | 2 large |
| Crushed pineapple (undrained) | 20 oz |
| Canola oil | 1/4 cup |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
Topping
| Ingredient | Quantity |
|---|---|
| Evaporated milk | 1 cup |
| Sugar | 1 1/2 cups |
| Unsalted butter or margarine | 3/4 cup |
| Vanilla extract | 1 tsp |
| Chopped pecans | 1 cup |
| Shredded coconut | 1 cup |
Instructions
Make the Cake Batter
In a large bowl, mix the flour, sugar, baking soda, eggs, crushed pineapple with juice, oil, salt, and vanilla. Beat for about 3 minutes until smooth and well combined.
Bake the Cake
Pour the batter into an ungreased 9×13-inch baking pan. Bake at 350°F (175°C) for 35 minutes, until set and lightly golden.
Prepare the Topping
While the cake bakes, add evaporated milk, sugar, butter, and vanilla to a saucepan. Bring to a boil, stirring often, then mix in the pecans and coconut and cook for 2 more minutes.
Finish the Cake
Pour the hot topping evenly over the cake as soon as it comes out of the oven. Let it soak in and cool slightly.
Serve and Enjoy
Serve warm with vanilla ice cream or whipped cream for a truly comforting dessert.
