Description

This tropical-inspired dessert is a moist, flavorful cake made with crushed pineapple, shredded coconut, and a creamy topping. Perfect for summer gatherings, potlucks, or any time you want a sweet escape to the islands!

Ingredients

Units Scale

For the Cake:

1 box yellow cake mix
1 cup crushed pineapple (with juice)
1/3 cup vegetable oil
3 large eggs

For the Topping:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 can (20 oz) crushed pineapple (drained)
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup shredded sweetened coconut
Optional: Chopped nuts (like pecans or macadamia nuts), for garnish

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Instructions

Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the yellow cake mix, crushed pineapple with juice, vegetable oil, and eggs. Mix until smooth and well combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan.
Make the Topping:
- In a mixing bowl, beat the cream cheese and powdered sugar together until smooth.
- Fold in the drained pineapple, whipped topping, and shredded coconut until evenly combined.
Assemble the Cake:
- Once the cake is fully cooled, spread the topping evenly over it.
- Sprinkle additional shredded coconut or chopped nuts on top, if desired.
Chill and Serve:
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Slice into squares and enjoy!

Notes

For an extra tropical flair, toast the coconut before sprinkling it on top.
If you like more crunch, chopped macadamia nuts make a great addition.