Hurricane Cake
Indulge in the irresistible sweetness of Hurricane Cake, a one-pan dessert loaded with tropical flavors and a rich, creamy frosting. This easy-to-make cake pairs the tangy sweetness of crushed pineapple with the nutty crunch of pecans and shredded coconut, all baked into a moist, flavorful base. Topped with a luscious cream cheese frosting that melts into the warm cake, every bite is a delightful harmony of textures and tastes. Ready in under an hour, it’s perfect for casual gatherings or special occasions. Garnish with extra coconut or pecans for a decorative touch, and watch this decadent dessert blow your guests away!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs
- 20 ounces crushed pineapple (with juice)
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup unsalted butter
- 2 cups powdered sugar
- 8 ounces cream cheese
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking soda.
Add the eggs, crushed pineapple (with juice), and vanilla extract to the dry ingredients. Mix until just combined and no dry streaks remain.
Stir in the shredded coconut and chopped pecans. Pour the batter into the prepared baking pan.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt the unsalted butter over medium heat.
Reduce the heat to low and stir in the cream cheese until smooth and fully incorporated.
Remove from the heat, then whisk in the powdered sugar and milk until the frosting is smooth and pourable.
Once the cake is done baking, remove it from the oven and allow it to cool slightly, about 10 minutes.
Pour the cream cheese frosting evenly over the warm cake, spreading it with a spatula if necessary to cover the surface.
Let the cake cool completely before serving. Garnish with additional shredded coconut or chopped pecans, if desired.
Nutrition Facts
Calories |
6565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.6 g | 375% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 975.9 g | 355% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 740.9 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 534 mg | 41% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
