Description
Indulge in the tropical flavors of this Pineapple and Coconut Dream Cake. A moist yellow cake topped with a creamy pineapple filling, whipped topping, and toasted coconut – a slice of paradise!
Ingredients
Scale
Cake:
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (20-ounce) can crushed pineapple (with juice)
Pineapple Topping:
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese (softened)
- 1 (8-ounce) tub whipped topping (thawed)
- 1/2 cup powdered sugar
- 1 cup shredded sweetened coconut
- 1/4 cup chopped toasted pecans (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare cake: Mix yellow cake mix, oil, eggs, and half of the crushed pineapple. Pour into the pan and bake for 30–35 minutes.
- Make pineapple topping: Cook remaining pineapple, sugar, and vanilla until thickened. Pour over the baked cake and let cool.
- Prepare topping: Beat cream cheese with powdered sugar, fold in whipped topping, and spread over the cake. Top with coconut and pecans.
- Chill: Chill the cake for at least 2 hours before serving.
Notes
- This cake tastes even better the next day as the flavors meld.
- For extra coconut flavor, toast the shredded coconut before adding it on top.
- Substitute yellow cake mix with white or pineapple cake mix for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg