🍰 Pineapple Coconut Dream Cake Recipe
Ingredients
For the Cake:
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1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
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1 can (20 oz) crushed pineapple (with juice)
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1 cup sweetened shredded coconut
For the Pineapple Topping:
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1 can (20 oz) crushed pineapple (with juice)
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1 cup sugar
For the Cream Topping:
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1 package (8 oz) cream cheese, softened
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1 package (3.4 oz) instant vanilla pudding mix
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1 ½ cups cold milk
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1 tub (8 oz) whipped topping (like Cool Whip)
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½ cup sweetened shredded coconut (for topping, optional)
Instructions
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Bake the Cake:
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Preheat oven to 350°F (175°C).
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Prepare the yellow cake mix as directed on the box.
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Fold in 1 cup crushed pineapple (with juice) and 1 cup shredded coconut.
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Pour into a greased 9×13 inch baking dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
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Add Pineapple Topping:
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While the cake is still warm, poke holes all over the top using a fork or skewer.
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In a saucepan over medium heat, combine the remaining 20 oz can of pineapple (with juice) and 1 cup sugar. Cook until the sugar is dissolved and the mixture is heated through.
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Pour the hot pineapple mixture evenly over the warm cake. Let it soak in and cool completely.
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Make the Cream Topping:
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In a medium bowl, beat the cream cheese until smooth.
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In another bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes).
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Combine the pudding with the cream cheese and mix until smooth.
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Fold in the whipped topping until fully combined.
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Assemble:
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Spread the cream topping evenly over the cooled cake.
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Sprinkle with additional shredded coconut if desired.
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Chill for at least 4 hours (overnight is best).
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🏝️ Tips
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Toast the coconut for topping if you want extra flavor and texture.
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Garnish with maraschino cherries or fresh pineapple slices for a festive look.
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