Description
A quick and easy tropical dessert that combines canned pineapple, shredded coconut, and a buttery cake mix. This old-fashioned coconut pineapple cake is perfect for family gatherings, potlucks, or any time you want a sweet, no-fuss treat. Serve warm with ice cream or whipped cream for extra indulgence.
Ingredients
🛒 Ingredients (for one 9×13-inch pan):
For the Cake Base:
1 box yellow or white cake mix
1 can (20 oz) crushed pineapple, undrained
1 cup shredded sweetened coconut
1/2 cup (1 stick) unsalted butter, melted
Optional Add-Ins / Toppings:
1/2 cup chopped pecans or walnuts
1/4 cup flaked coconut for topping
Whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Layer Ingredients
Spread the undrained pineapple evenly in the bottom of the pan. Sprinkle shredded coconut over the pineapple.
Step 3: Add Cake Mix & Butter
Evenly sprinkle the dry cake mix over the coconut layer. Drizzle melted butter over the top, covering as much of the surface as possible.
Step 4: Optional Add-Ins
Sprinkle chopped nuts or extra coconut over the top if desired.
Step 5: Bake
Bake for 45–50 minutes, or until the top is golden brown and the cake is set.
Step 6: Serve
Allow to cool slightly. Serve warm or at room temperature, topped with whipped cream or ice cream if desired.
Notes
- Make Ahead: Can be prepared a day in advance; reheat before serving.
- Caribbean Twist: Add a teaspoon of rum extract or a pinch of cinnamon for a tropical flavor.
- Mini Version: Bake in muffin tins for single-serving portions.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Halloween Cake
- Method: Baked
- Cuisine: American