Description
A delicious and easy-to-make German Chocolate Paradise Cake that combines layers of pineapple, chocolate frosting, and a rich cake mix topped with pecans and coconut.
Ingredients
- 1 can (567 g) crushed pineapple, undrained
- 1 can (340 g) German chocolate frosting
- 1 box (432 g) yellow cake mix
- 120 g chopped pecans
- 80 g shredded coconut
- 113 g unsalted butter, cold and thinly sliced
Instructions
- Preheat the oven to 175°C. Lightly grease a 23 × 33 cm baking dish.
- Pour the entire can of crushed pineapple, including the juice, into the bottom of the baking dish. Spread it evenly.
- Spoon small dollops of German chocolate frosting evenly over the pineapple. There’s no need to spread it perfectly.
- Sprinkle the dry cake mix evenly over the pineapple and frosting. Do not mix the layers together.
- Sprinkle the chopped pecans and shredded coconut evenly over the dry cake mix.
- Arrange the cold butter slices evenly over the entire surface.
- Bake for 45–50 minutes, until the top is golden brown and the edges are bubbling.
- Let the cake rest for at least 15 minutes before serving so the layers can set.
- Serve warm with a scoop of vanilla ice cream or allow it to cool completely for firmer slices.
Notes
- For a richer flavor, use dark chocolate frosting instead of German chocolate frosting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg