Description
Indulge in the tropical flavors of this Pineapple Heaven Cake that combines the sweetness of pineapple with the richness of coconut in a moist and delightful dessert.
Ingredients
Scale
Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice (undrained)
- ½ cup vegetable oil
- 3 large eggs
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup sour cream
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans (optional)
Frosting:
- 1 container (8 oz) whipped topping
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1 cup cold milk
- additional shredded coconut and pineapple chunks for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix: In a large bowl, combine cake mix, pineapple, oil, eggs, vanilla pudding mix, sour cream, coconut, and pecans. Mix until smooth.
- Bake: Pour batter into prepared dish. Bake for 35–40 minutes until a toothpick inserted comes out clean. Cool.
- Frosting: In a bowl, mix coconut cream pudding with milk until thickened. Fold in whipped topping. Spread over cake.
- Garnish: Top with extra coconut and pineapple. Refrigerate for at least 1 hour before serving.
Notes
- This cake tastes even better the next day after chilling overnight.
- For a lighter version, use light whipped topping and reduced-fat sour cream.
- Can be made in advance and stored covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 35 g
- Sodium: 370 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
