Description
A delightful tropical cake infused with pineapple and coconut flavors, perfect for any occasion.
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup crushed pineapple, well drained
- 1 cup maraschino cherries, chopped
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- Maraschino cherries, for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix with the eggs, vegetable oil, and crushed pineapple. Mix until smooth.
- Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 15 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
- Whisk the vanilla pudding mix with cold milk until thickened. Fold in the drained pineapple and chopped cherries.
- Spread the pudding mixture evenly over the cake, making sure it fills the holes.
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
- Add the heavy cream and beat until light and fluffy. Spread over the pudding layer.
- Sprinkle with shredded coconut and chopped pecans. Garnish with maraschino cherries.
- Refrigerate for at least 2–4 hours before serving for the best texture.
Notes
- For a richer flavor, use fresh pineapple instead of canned.
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg