🍍🥥 Pineapple Coconut Dream Cake
Servings: 12–16
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Chill Time: 2+ hours (for best results)
✅ Ingredients:
For the Cake:
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1 box yellow or white cake mix
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Ingredients listed on box (typically eggs, oil, water)
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1 (8 oz) can crushed pineapple (undrained)
For the Pineapple Filling:
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1 (20 oz) can crushed pineapple (undrained)
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¾ cup granulated sugar
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2 tbsp cornstarch (optional, for thickness)
For the Topping:
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1 (8 oz) tub Cool Whip (or 3 cups whipped cream)
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1 (8 oz) package cream cheese, softened
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1 cup powdered sugar
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1 cup sweetened shredded coconut (toasted, optional)
👩🍳 Instructions:
1. Bake the Cake:
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Preheat oven to 350°F (175°C).
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Prepare cake mix according to box directions.
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Stir in 1 small can (8 oz) of crushed pineapple with juice.
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Pour into a greased 9×13” pan and bake 25–30 minutes, until golden and a toothpick comes out clean.
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Let cool completely.
2. Make the Pineapple Filling:
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In a saucepan, combine 20 oz crushed pineapple, sugar, and (if using) cornstarch.
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Cook over medium heat until thickened and bubbly (5–7 minutes).
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Let cool slightly, then spread evenly over the cooled cake.
3. Make the Creamy Topping:
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Beat softened cream cheese with powdered sugar until smooth.
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Fold in Cool Whip or whipped cream.
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Spread evenly over pineapple layer.
4. Top & Chill:
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Sprinkle with shredded coconut (toast it for extra flavor!).
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Chill in the refrigerator at least 2 hours (or overnight) before serving.
🍽️ Tips & Variations:
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Add chopped pecans or macadamia nuts on top for crunch.
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Use a butter or coconut cake mix for deeper flavor.
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Make it into a layer cake with two 9-inch rounds for a fancier look.
Let me know if you want a gluten-free version or how to make it as cupcakes!