The second I laid my eyes on this recipe, I knew it was a must-make. My taste buds were in for a delightful surprise, indeed!

Who doesn’t love a sweet twist to their favorite treats? My Crushed Pineapple French Vanilla Cake combines the exotic, tropical flair of pineapple with the classic, comforting taste of French vanilla. This delightful concoction was inspired by a sunny vacation in Hawaii and those lazy weekend mornings when you just want a slice of something sweet with your coffee. It’s perfect for gatherings or just a special family dessert on a regular weekday.
This cake is absolutely divine on its own, but to make it even more special, try serving it with a scoop of coconut ice cream or a dollop of whipped cream. To keep with the tropical theme, a side of fresh mango slices or a little lime zest can brighten the plate. For coffee lovers, a strong espresso on the side makes an excellent companion to this sweet treat.

1 box of French vanilla cake mix
1 cup of crushed pineapple, drained
3 large eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
1/2 cup granulated sugar
optional: powdered sugar for dusting

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, combine the cake mix, eggs, oil, and water. Beat on medium speed until well mixed.
3. Fold in the crushed pineapple and vanilla extract into the batter until evenly distributed.
4. Pour the batter into the prepared baking pan, spreading evenly.
5. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, dust with powdered sugar if desired. Optionally, serve with a sugar glaze and more pineapples on top.

Variations & Tips
For an extra touch of flavor, add 1/2 teaspoon of cinnamon or nutmeg to the batter. If you’re feeling adventurous, swap the water with coconut milk for a richer, tropical taste. For those who enjoy a bit of crunch, sprinkle the top with crushed walnuts or pecans before baking.


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