Easy Hawaiian Cake with Whipped Cream Recipe
When it comes to tropical desserts, few can beat the refreshing taste of a Hawaiian cake with whipped cream. This easy recipe brings together the light and fluffy texture of a cake, paired with the sweet, tropical flavor of pineapple, and topped off with a rich, creamy whipped cream. It’s a perfect treat for those sunny days when you want something light but indulgent. Whether you’re hosting a summer party or simply craving something sweet and satisfying, this Hawaiian cake is sure to impress. The best part is, it’s incredibly simple to make, so even beginners can create this tropical masterpiece without a fuss.
The cake itself is wonderfully moist, thanks to the crushed pineapple mixed directly into the batter. That little bit of pineapple juice gives the cake a subtle sweetness and a soft, tender texture. Topping it off with homemade whipped cream adds a luxurious finish, making every bite feel like a little indulgence. Whether you enjoy it as a light dessert after dinner or serve it at a gathering, this cake will quickly become a favorite. It’s not just a dessert; it’s a taste of the tropics in every bite.
Easy Hawaiian Cake with Whipped Cream Recipe
12
servings10
minutes30
minutes2,000
kcalHawaiian cake recipe with whipped cream is a tropical delight that’s both easy to make and full of flavor. The moist, pineapple-infused cake pairs perfectly with a fluffy whipped cream topping, making it a refreshing and satisfying dessert for any occasion.
Ingredients
- For the cake
1 box (15.25 oz) yellow cake mix
1 can (8 oz) crushed pineapple, undrained
3 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
- For the whipped cream topping
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
- For garnish (optional)
Toasted coconut flakes
Maraschino cherries
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with its juice), eggs, vegetable oil, and vanilla extract. Stir everything together until smooth and well combined. The batter will be slightly thicker than usual cake batter due to the pineapple juice.
- Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- While the cake is cooling, prepare the whipped cream. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
- Once the cake has cooled completely, spread the whipped cream evenly over the top. If desired, garnish with toasted coconut flakes and maraschino cherries for an extra tropical touch.
- Serve and enjoy this easy, tropical delight!
Recipe Video
Notes
- For best results, allow the cake to cool completely before adding the whipped cream topping to prevent it from melting.
- You can also customize the topping by adding toasted coconut or maraschino cherries for an extra tropical touch.
Conclusion
This Hawaiian cake recipe with whipped cream is a simple yet delightful dessert that brings the taste of the tropics to your table. With its moist, pineapple-infused cake and light, fluffy whipped cream topping, it’s perfect for any gathering or a sweet treat after a meal. Whether you’re serving it for a summer party or just looking for something refreshing, this cake will impress with its tropical flavor and easy preparation. Give it a try and enjoy a slice of paradise!
