Have you ever craved a truly moist homemade cake without spending two hours in the kitchen? This Hawaiian Pineapple Cake is exactly that. A no-fuss recipe with ingredients you often already have in your pantry.
Ingredients :
- Canned crushed pineapple — Get the large 560g (about 20 oz) can and, above all, do not drain it. All the juice goes into the batter. The brand doesn’t matter — it’s the juice content that counts.
- Evaporated milk — Not sweetened condensed milk — that’s a classic supermarket trap. Evaporated milk (unsweetened, in a roughly 250ml can) gives the glaze its creamy texture without making it cloying. It’s often found in the international or baking aisle.
- Pecans — They appear twice — in the batter and in the glaze. In the batter, they almost disappear, providing just a background crunch you can’t quite identify. In the hot glaze, they soften slightly and become almost candied. If you only have regular walnuts, those work too.
- Baking soda — The natural acidity of the pineapple juice activates it. No need for extra baking powder — the pineapple-baking soda duo takes care of it. Just check that your baking soda isn’t expired (it happens).
