Description
Indulge in a tropical escape with this Pineapple Paradise Cake, a moist and fluffy dessert bursting with sweet pineapple flavor. Topped with a luscious whipped topping and a sprinkle of toasted coconut, this cake is light, refreshing, and perfect for summer gatherings, potlucks, or any time you crave a taste of the tropics!
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 can crushed pineapple (20 oz, with juice)
- 1/2 cup vegetable oil
- 3 large eggs
For the Topping:
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 can crushed pineapple (20 oz, with juice)
- 1 container whipped topping (8 oz, like Cool Whip)
- 1/2 cup shredded coconut (toasted, optional)
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, crushed pineapple (with juice), eggs, oil, and vanilla extract. Mix until well blended.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely.
- While the cake is cooling, prepare the topping. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in the whipped topping until well combined.
- Gently stir in the drained crushed pineapple.
- Spread the topping evenly over the cooled cake.
- Sprinkle with shredded coconut and chopped nuts if desired.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For an extra tropical twist, add a splash of coconut extract to the cake batter.
- Keep the cake refrigerated for a cool and refreshing taste.
- You can substitute Greek yogurt for cream cheese for a lighter topping.
- This cake tastes even better the next day as the flavors meld together!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Calories: ~280
- Fat: ~12g
- Carbohydrates: ~38g
- Protein: ~3g