Hawaiian Pineapple Cake

Ingredients:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple, undrained
1/2 cup chopped pecans or macadamia nuts (optional)

For the Creamy Pineapple Glaze:

1/2 cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut (optional)

Directions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, vanilla extract, and crushed pineapple (with juice). Stir until fully combined.
Pour batter into the prepared baking dish and spread evenly.
Sprinkle chopped pecans or macadamia nuts on top, if using.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze: In a saucepan over medium heat, combine butter, evaporated milk, and sugar. Stir constantly until the mixture comes to a gentle boil. Let it simmer for 3-5 minutes, then remove from heat and stir in vanilla extract and shredded coconut.
Once the cake is done, poke small holes across the top and pour the warm glaze over it. Let it soak in and cool completely before serving.

Prep Time: 10 minutes | Baking Time: 35 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 slices

Tips:

Let the cake rest for at least 30 minutes before slicing to allow the glaze to soak in.
Toast the coconut before adding it to the glaze for extra flavor.