Pineapple Breeze Cake

The first time I tasted this cake was during a trip to Hawaii, and it completely won me over. Juicy pineapple paired with a rich coconut-pecan topping was absolute perfection. Once I got home, I knew I had to recreate it—and now, every time it’s in the oven, it instantly brings back memories of warm sunshine and island breezes.

This cake is now a regular in my kitchen. The smell alone—sweet pineapple and vanilla drifting through the house—puts everyone in a good mood. It never lasts long at potlucks or family get-togethers and is always the first dessert to vanish.

🧾 Ingredients

Cake

Ingredient	Quantity	Notes
All-purpose flour	2 cups
Granulated sugar	2 cups
Baking soda	2 tsp
Eggs	2 large
Crushed pineapple	20 oz (undrained)	Keeps the cake moist and flavorful
Canola oil	1/4 cup
Salt	1/4 tsp
Vanilla extract	1 tsp

Topping

Ingredient	Quantity	Notes
Evaporated milk	1 cup
Sugar	1 1/2 cups
Unsalted butter or margarine	3/4 cup
Vanilla extract	1 tsp
Chopped pecans	1 cup	Adds crunch and richness
Shredded coconut	1 cup	Adds tropical texture and flavor

👩‍🍳 Instructions

Mix the Batter
In a large bowl, combine the flour, sugar, baking soda, eggs, crushed pineapple with its juice, oil, salt, and vanilla. Beat for about 3 minutes until smooth and well blended.

Bake
Pour the batter into an ungreased 9×13-inch pan. Bake at 350°F (175°C) for 35 minutes.

Make the Topping
While the cake is baking, combine evaporated milk, sugar, butter, and vanilla in a saucepan. Bring to a boil, then stir in the pecans and coconut. Cook for 2 additional minutes.

Finish the Cake
As soon as the cake comes out of the oven, pour the hot topping evenly over the top. Allow it to soak in and cool slightly.

Serve
Enjoy warm on its own or with vanilla ice cream or whipped cream. Every bite is rich, comforting, and full of tropical flavor.