Hawaiian Banana Pineapple Cake

Name: Hawaiian Banana Pineapple Cake
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: Hawaiian
Ingredients: 1 box French vanilla cake mix; 3 large eggs, at room temperature; 1 cup whole milk; ⅓ cup melted unsalted butter; 2 tablespoons sour cream; 2 boxes (3.4 ounce each) banana cream instant pudding; 3 cups cold whole milk; 1 can (20 ounce) crushed pineapple in its juice; 1 tub (8 ounce) whipped topping, thawed; Fresh pineapple chunks for garnish (optional); Toasted coconut flakes for garnish (optional)

Author: Lora

Published: October 13, 2025

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Introduction to Hawaiian Banana Pineapple Cake

Isn’t there something magical about a cake that takes you straight to a tropical paradise? This is the Hawaiian Banana Pineapple Cake– soft, moist, and extremely delectable. As a mother always on the run, trying to find shortcuts to sweeten our family gatherings or brighten up a weeknight dinner, this is it. This pretty cake is relatively made simple to blow someone’s mind, or just indulge oneself after a long day. Rich banana and sharp pineapple would together probably be the best combination for creating a single slice of tropic heaven!

Why You’ll Love This Hawaiian Banana Pineapple Cake

This Hawaiian Banana Pineapple Cake is a breeze to make, which is music to my ears as a busy mom. With simple ingredients and minimal prep, you can whip it up quickly without the fuss. Each slice delivers a sweet burst of tropical paradise, making it hard to resist. Plus, it’s a fantastic dessert that will leave your family asking for seconds, bringing smiles all around!

Ingredients for Hawaiian Banana Pineapple Cake

This delightful Hawaiian Banana Pineapple Cake combines familiar ingredients for a fantastic taste experience. Here’s what you’ll need:

French vanilla cake mix: The base for our cake, adding sweetness and fluffiness. You could substitute with yellow cake mix if needed.
Eggs: Adding richness and structure to the cake. Make sure they’re at room temperature for the best results.
Whole milk: This adds moisture and flavor; alternative options could include almond milk or half-and-half for a richer taste.
Melted unsalted butter: For added moisture and deliciousness. You can use coconut oil for a subtle tropical flair.
Sour cream: A secret ingredient that keeps the cake tender and delicious. Greek yogurt can be a great substitute if you prefer.
Banana cream instant pudding: This brings a creamy texture and a sweet banana flavor to our cake. Don’t skimp—it’s essential!
Crushed pineapple: The star of our tropical creation, providing juiciness and sweetness. Make sure to use the juice, too—it’s packed with flavor!
Whipped topping: This adds a light and airy finish. If you’re feeling adventurous, homemade whipped cream can be a great alternative.
Fresh pineapple chunks: Perfect for garnish. They give a vibrant touch—tangy and sweet!
Toasted coconut flakes: A delightful crunchy garnish that enhances the tropical vibe. A sprinkle goes a long way!

For the exact measurements and more details, check the end of the article for printing. Get ready to bake up some magic!

How to Make Hawaiian Banana Pineapple Cake

Baking this Hawaiian Banana Pineapple Cake is a journey into a world of delightful flavors and textures. Follow these simple steps to create a cake that feels like a tropical getaway!

Prepare the Baking Dish

Start by preheating your oven to 350°F. While it warms up, grab a 9×13-inch baking dish and spray it lightly with nonstick cooking spray. This ensures easy cleanup and helps your cake release perfectly. Trust me; you want this cake to come out looking fabulous!

Mix the Cake Batter

In a large mixing bowl, toss in the French vanilla cake mix, eggs, whole milk, melted unsalted butter, and sour cream. Use a hand mixer and beat everything together for about 2 minutes until the batter is smooth and creamy. This rich mixture is the heart of your cake, so take your time with it!

Bake and Cool the Cake

Now, pour your batter into the prepared baking dish. Slide it into your preheated oven and let it bake for 25 to 30 minutes. You’ll know it’s ready when the top springs back when touched, or a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and let it cool for 5 minutes.

Create Holes for the Pudding

Here comes the fun part! While the cake is still warm, take the handle of a wooden spoon and poke rows of holes all over the cake. You want these holes to be deep enough for the pudding mixture to seep in. It’s this little step that makes the cake extra moist and flavorful!

Prepare the Banana Pudding Mixture

In a separate bowl, whisk together the banana cream instant pudding mix with 3 cups of cold whole milk and 1 cup of crushed pineapple, including its juice. Keep mixing until it begins to thicken. This luscious pudding is what makes this cake sing with banana goodness!

Assemble the Layers

After the pudding has thickened, pour it over the cake, making sure to fill all those holes you’ve created. Use a spatula to gently push the mixture into the holes. Spread any remaining pudding over the top of the cake. Next, drain any excess juice from the remaining crushed pineapple and layer that over the pudding. Finally, spread the whipped topping evenly across the entire cake. The layers are coming together beautifully!

Chill the Cake

Here’s where patience pays off. Cover the cake loosely with plastic wrap and pop it in the refrigerator for at least 4 hours or, if you can wait, overnight. Chilling not only develops the flavors but also gives the cake that perfect texture. The anticipation is half the fun!

Serve and Enjoy

After chilling, it’s time to serve this tropical delight! Cut the cake into squares—each one is a little piece of paradise. For a stunning presentation, garnish with fresh pineapple chunks and a sprinkle of toasted coconut flakes. Your loved ones won’t believe how delicious it is!

Tips for Success

Use fresh, ripe bananas for the best flavor; they add natural sweetness.
Allow eggs and milk to reach room temperature for smoother batter.
Don’t rush the chilling time; it’s crucial for flavor enhancement.
Feel free to experiment with toppings; nuts or maraschino cherries add a fun twist!
Wrap any leftovers tightly to keep them moist and tasty for later.

Equipment Needed

9×13-inch baking dish (a round pan works too if you prefer a different shape)
Mixing bowls (one large and one medium for easy prep)
Hand mixer (a whisk can work, but a mixer saves you arm strength!)
Wooden spoon (or any sturdy utensil to poke those holes)
Plastic wrap (for keeping the cake chilled and fresh)

Variations

Banana Nut Variation: Add chopped walnuts or pecans to the pudding mixture for a delightful crunch.
Chocolate Delight: Fold in some mini chocolate chips into the batter or sprinkle on top before serving for a chocolatey twist.
Vegan Substitution: Replace the eggs with flaxseed meal and use a plant-based milk and dairy-free whipped topping.
Gluten-Free Option: Swap the French vanilla cake mix with a gluten-free cake mix and ensure all other ingredients are gluten-free.
Tropical Twist: Incorporate other tropical fruits like mango or coconut for a more exotic flavor.

Serving Suggestions

Pair with a scoop of coconut ice cream for a refreshing treat.
Serve alongside fresh fruit salad for a delightful contrast.
Consider a tropical mojito or a light sparkling lemonade as a beverage.
For presentation, use a colorful platter and top with extra pineapple chunks.
Sprinkle with additional toasted coconut for an eye-catching finish.

FAQs about Hawaiian Banana Pineapple Cake

Can I make this Hawaiian Banana Pineapple Cake ahead of time?

Absolutely! This cake is perfect for making a day in advance. Chilling it overnight allows the flavors to meld beautifully. Simply keep it covered in the fridge, and it’ll be ready to impress your guests when you are!

How should I store leftovers of the Hawaiian Banana Pineapple Cake?

Store any leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to three days. Trust me; it’s hard to resist going back for another slice!

Can I use fresh fruit instead of canned for the Hawaiian Banana Pineapple Cake?

You can definitely swap out canned pineapple for fresh pineapple! Just chop it into small pieces, but make sure to include juice for that burst of tropical flavor.

Is there a way to make this cake less sweet?

If you’re looking for a less sweet version of the Hawaiian Banana Pineapple Cake, consider using less pudding mix or reducing the amount of crushed pineapple. You can also use unsweetened whipped cream on top for a delicious balance!

What are some good toppings for the Hawaiian Banana Pineapple Cake?

While the whipped topping is a classic, you can take it up a notch with fresh fruit, toasted coconut flakes, or even a drizzle of caramel sauce for extra decadence. The possibilities are endless!

Final Thoughts

Creating this Hawaiian Banana Pineapple Cake has been an adventure filled with tropical flavors and joyful moments. Each slice captures the essence of a sun-kissed paradise, bringing smiles to my family’s faces and warmth to our gatherings. Whether it’s a special celebration or just a casual weeknight treat, this cake never fails to impress. I hope you’ll enjoy the process of making it as much as the delightful experience of sharing it too. Trust me, this cake isn’t just dessert—it’s a little piece of happiness right on your plate!