Pineapple Cake
Light, fluffy Pineapple Cake starts with a box mix plus crushed pineapple. Top it with an easy homemade frosting and toasted coconut.
Servings: 12 pieces
Calories: 392kcal
Ingredients
- 1 yellow cake mix
- 3 eggs
- ½ cup vegetable oil
- 2 ½ cups milk divided
- 19 oz. can crushed pineapple and juice
- small box instant vanilla pudding 102 grams
- 1 cup whipping cream
- ½ cup flaked coconut
Instructions
- Preheat oven to 350F. Grease a 9x13 inch pan. Set aside.
- In a large bowl beat together the cake mix, eggs, oil and 1 cup of the milk.
- Pour the batter into the prepared pan.
- Bake for 30 minutes, until a toothpick comes out clean.
- Spread the pineapple and juice over the cake while it is still warm.
- Allow the cake to cool completely.
- While waiting for the cake to cool, toast the coconut flakes by heating them in a skillet over medium heat until golden brown.
- In a large bowl beat the whipping cream until stiff peaks form.
- In another bowl whisk together the instant vanilla pudding with the remainder of the milk until the pudding has thickened.
- Fold the pudding into the whipped cream.
- Spread the pudding/cream mixture over the cooled cake.
- Sprinkle with the toasted coconut.
Notes
Do you have to toast the coconut?
There are two reasons you want to do this: appearance and flavor. Toasting it gives it a pretty golden color which is a nice contrast to the white topping. Toasting coconut also brings out it flavor, so I don’t recommend skipping this step. Can you use fresh pineapple?
I haven’t tested this recipe with fresh pineapple. The canned pineapple with the juices is the perfect amount. I haven’t measured out how much juice there is, so if you use fresh crushed pineapple you will need extra juice. Can you make it ahead?
Yes, it’s a great dessert to make ahead. You can make it a day in advance and keep it wrapped in the refrigerator. How long do the leftovers keep?
They will keep for a few days in the refrigerator. The cake might get soggy from the pineapple as it sits so it’s best enjoyed within a few days of making it.
There are two reasons you want to do this: appearance and flavor. Toasting it gives it a pretty golden color which is a nice contrast to the white topping. Toasting coconut also brings out it flavor, so I don’t recommend skipping this step. Can you use fresh pineapple?
I haven’t tested this recipe with fresh pineapple. The canned pineapple with the juices is the perfect amount. I haven’t measured out how much juice there is, so if you use fresh crushed pineapple you will need extra juice. Can you make it ahead?
Yes, it’s a great dessert to make ahead. You can make it a day in advance and keep it wrapped in the refrigerator. How long do the leftovers keep?
They will keep for a few days in the refrigerator. The cake might get soggy from the pineapple as it sits so it’s best enjoyed within a few days of making it.
Nutrition
Calories: 392kcal | Carbohydrates: 46g | Protein: 6g | Fat: 21g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 360mg | Potassium: 199mg | Fiber: 2g | Sugar: 28g | Vitamin A: 470IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 1mg