Why You’ll Love This Cake
- Tropical flavors: The combination of pineapple and coconut gives this cake an island-inspired twist that’s refreshing and sweet.
- Effortless preparation: Using simple, store-bought ingredients, this cake comes together quickly with minimal effort.
- Perfect for any occasion: Whether it’s a weeknight treat or a potluck dessert, this cake is always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup sweetened shredded coconut
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
Directions
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Prepare the Cake: Start by baking the yellow cake mix according to the package instructions. Once the cake is baked, allow it to cool completely.
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Mix the Topping: In a separate bowl, combine the instant vanilla pudding mix with cold milk. Stir until smooth. Then, fold in the crushed pineapple (with juice), shredded coconut, and whipped topping.
-
Assemble the Cake: Once the cake is cooled, spread the pineapple-coconut mixture evenly over the top. Chill the cake in the refrigerator for at least 2 hours to allow the flavors to meld.
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Serve: Once chilled and set, cut into squares and serve. Enjoy the tropical, creamy goodness of this dreamy dessert!
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
Variations
- Add nuts: For added crunch, sprinkle toasted almonds, pecans, or walnuts on top of the cake before serving.
- Make it lighter: Use light whipped topping and fat-free milk for a lighter version of this cake.
- Change up the fruit: Replace pineapple with other tropical fruits like mango or coconut flakes for a unique twist.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Refrigeration: This cake is best served cold and should be kept chilled to maintain its texture.
FAQs
Can I use a different cake mix?
Yes, you can substitute the yellow cake mix with a white cake mix or even a coconut cake mix for a more coconut-flavored base.
Can I make this cake ahead of time?
Yes, this cake actually tastes better when it has had time to chill and set. You can make it up to a day in advance and keep it in the refrigerator.
Can I use fresh pineapple instead of canned?
While canned pineapple is typically used for its sweetness and juiciness, fresh pineapple can also be used. Just be sure to cut it into small pieces and retain some juice for the pudding mixture.
Can I make this recipe without the whipped topping?
If you prefer, you can substitute the whipped topping with whipped cream, or for a dairy-free version, use coconut whipped cream.
Is this cake gluten-free?
This cake is not naturally gluten-free. However, you can substitute the yellow cake mix with a gluten-free cake mix to make it suitable for those with gluten sensitivities.
Can I freeze this cake?
It’s not recommended to freeze the assembled cake with the topping, as the texture of the whipped topping may change. However, you can freeze the cake base and assemble the topping later.
Conclusion
This Pineapple Coconut Dream Cake is a quick and easy dessert that brings the tropical flavors of pineapple and coconut to your table. With minimal prep time and ingredients, it’s the perfect treat for any occasion. Enjoy this refreshing and creamy cake that’s sure to be a hit with everyone!
Pineapple Coconut Dream Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12
- Category: Dessert
- Cuisine: Tropical, American
- Diet: Vegetarian
Description
This Pineapple Coconut Dream Cake is a tropical-inspired dessert that combines the refreshing flavors of pineapple and coconut. With minimal preparation and simple ingredients, this dreamy cake is perfect for any occasion—whether you’re hosting a party or just craving a sweet, refreshing treat.
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup sweetened shredded coconut
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
Instructions
1️⃣ Prepare the Cake:
- Bake the yellow cake mix according to the package instructions. Once the cake is baked, allow it to cool completely.
2️⃣ Mix the Topping:
- In a separate bowl, combine the instant vanilla pudding mix with cold milk and stir until smooth.
- Fold in the crushed pineapple (with juice), shredded coconut, and whipped topping until everything is well combined.
3️⃣ Assemble the Cake:
- Once the cake is cooled, spread the pineapple-coconut mixture evenly over the top of the cake.
- Chill the cake in the refrigerator for at least 2 hours to allow the flavors to meld and the topping to set.
4️⃣ Serve:
- Once chilled and set, cut into squares and serve. Enjoy the tropical, creamy goodness of this dreamy dessert!
Notes
✅ Add Nuts: For added crunch, sprinkle toasted almonds, pecans, or walnuts on top of the cake before serving.
✅ Make it Lighter: Use light whipped topping and fat-free milk for a lighter version of the cake.
✅ Change Up the Fruit: Replace pineapple with other tropical fruits like mango or use coconut flakes for a unique twist.
