If you’re looking for a vibrant, crowd-pleasing dessert that tastes as sunny as a summer holiday, Pineapple Paradise Cake is the recipe you need. This delightfully moist cake infuses every bite with sweet-tart pineapple, luscious vanilla, and the dreamy essence of coconut. The real showstopper? A cloud-like whipped cream cheese frosting that transforms an everyday sheet cake into something truly magical. Whether you’re baking for a party or just want to add a slice of paradise to your weekday, Pineapple Paradise Cake guarantees smiles (and second helpings) for all.
Ingredients You’ll Need
Don’t let the beautiful results fool you—this cake requires only a handful of simple ingredients, each chosen for the role it plays in creating flavor, texture, and that tropical flair. Here’s what you need to make your Pineapple Paradise Cake unforgettable:
- Yellow cake mix: An easy, foolproof base that bakes up fluffy and moist every time.
- Crushed pineapple (with juice): The star ingredient adds natural sweetness and incredible moisture—don’t drain it!
- Vegetable oil: Gives the cake a tender crumb and keeps it moist without overpowering other flavors.
- Large eggs: For structure and richness, holding everything together beautifully.
- Vanilla extract: Adds a warm, aromatic boost that rounds out all the tropical flavors.
- Instant vanilla pudding mix: Secret weapon for plush, bakery-style texture—plus extra vanilla flavor.
- Shredded sweetened coconut: Chewy, sweet, and wonderfully tropical; it creates lovely texture throughout.
- Chopped pecans (optional): For a bit of crunch and nutty richness; skip them for a nut-free version.
- Heavy whipping cream: The base of the luscious frosting—whips up light and dreamy.
- Cream cheese (softened): Adds tang and body to the frosting, making it irresistibly smooth.
- Powdered sugar: Dissolves easily for a perfectly sweet, silky-smooth frosting.
- Coconut extract (optional): For that extra punch of coconut flavor, especially in the frosting.
How to Make Pineapple Paradise Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so things are perfectly toasty when your batter is ready. Grease a 9×13-inch baking pan with nonstick spray or a light coating of butter. This helps the Pineapple Paradise Cake release easily after baking and prevents any sticky surprises.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, full can of undrained crushed pineapple, vegetable oil, eggs, vanilla extract, and instant vanilla pudding mix. Beat the mixture with an electric mixer until smooth and thoroughly combined. The pineapple juice brings major moisture, so don’t worry if the batter looks a bit thicker than you’re used to—this means extra tenderness later.
Step 3: Fold in Coconut and Pecans
Now, gently fold in the shredded sweetened coconut and, if you love a little crunch, the chopped pecans. This step adds bursts of texture throughout the Pineapple Paradise Cake, creating those memorable bites that keep everyone coming back for more.
Step 4: Bake to Golden Perfection
Pour the batter into your prepared pan and use a spatula to spread it evenly into the corners. Slide it into the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the top turns a beautiful golden color and a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before adding any frosting—patience is key!
Step 5: Whip Up the Dreamy Frosting
Once the cake is cool, it’s time for the frosting. In a medium bowl, beat the softened cream cheese with the powdered sugar until silky and lump-free. Pour in the heavy whipping cream (and coconut extract, if using), then whip on high speed until the mixture is light, fluffy, and holds soft peaks. The result? A frosting that’s rich yet airy, sweet with a hint of tang, and seriously addictive.
Step 6: Frost and Chill
Spread your cloud-like frosting generously over the cooled Pineapple Paradise Cake. For the best flavor and texture, cover and chill the cake for at least an hour before serving. This gives the flavors time to meld and ensures gorgeously clean cake slices.
How to Serve Pineapple Paradise Cake
Garnishes
Pineapple Paradise Cake is a showstopper even before those finishing touches—but why not go all out? Sprinkle the top with toasted coconut flakes, scatter a few fresh pineapple chunks, or even a handful of extra pecans. A little pop of color and texture makes this cake feel extra special for any gathering.
Side Dishes
Pair your Pineapple Paradise Cake with a scoop of creamy vanilla or coconut ice cream for a truly indulgent treat. If you want something lighter, a bowl of fresh tropical fruit salad (think mango, kiwi, or more pineapple) balances the cake’s creamy sweetness perfectly. Even a crisp glass of sparkling water with lime fits right in with these sunny flavors.
Creative Ways to Present
For parties, cut your Pineapple Paradise Cake into tidy squares and serve them on a large platter with cocktail umbrellas or edible flowers for instant island vibes. Want to make it fancy? Layer cubes of the cake and frosting in mini trifle glasses for a delightful dessert cup. You can even pack slices for a picnic—just be sure to keep them chilled until you’re ready to wow your friends!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pineapple Paradise Cake tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where it will stay fresh, moist, and delightful for up to 4 days. Enjoy chilled straight from the fridge for the best texture and flavor.
Freezing
If you want to make Pineapple Paradise Cake ahead, you can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and then foil. They’ll keep well for up to 2 months. For frosted cake, freeze individual slices on a baking sheet, then wrap and store. Thaw overnight in the fridge for best results—the whipped frosting may need a quick re-whip for extra fluffiness.
Reheating
Pineapple Paradise Cake is usually enjoyed chilled, but if you prefer it slightly warmed (especially if going unfrosted or just a thin smear), zap slices in the microwave for 5 to 10 seconds for a just-baked aroma. Be cautious not to overheat, as the frosting will melt.
FAQs
Can I make Pineapple Paradise Cake gluten-free?
Absolutely! Just substitute a high-quality gluten-free yellow cake mix for the regular version. Most instant pudding mixes are gluten-free, but double-check your labels to ensure everyone can enjoy a slice of paradise.
Do I have to use pecans?
Nope! Pecans are completely optional in Pineapple Paradise Cake. If you or your guests have nut allergies, simply leave them out—you’ll still get all the flavor and texture from the coconut and pineapple.
What if I don’t have coconut extract?
No worries! Coconut extract is optional and simply amps up the tropical flavor. If you’re without it, the shredded coconut and pineapple in the cake will still shine through stunningly.
Can I use fresh pineapple instead of canned?
You can use fresh pineapple, but you’ll need to crush it and use any juice released for enough moisture. However, canned pineapple in juice is best for Pineapple Paradise Cake because the liquid helps create that signature moist crumb.
Can I make this cake in advance?
Definitely! Pineapple Paradise Cake tastes even better after chilling for several hours or overnight. Just assemble, frost, and cover. You can make it a full day ahead and it will still be dreamy when it’s time to serve.
Final Thoughts
This recipe for Pineapple Paradise Cake is the kind of dessert that turns any day into a celebration. Bursting with sunshine flavors, creamy frosting, and a tender, fruity crumb, it’s sure to become a go-to favorite. Give it a try—the sweet tastes of pineapple, coconut, and vanilla will transport you (and everyone you share it with) straight to paradise!
Print
Pineapple Paradise Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Pineapple Paradise Cake. A moist and flavorful yellow cake with crushed pineapple, coconut, and a creamy coconut frosting – it’s like a slice of summer in every bite!
Ingredients
Cake:
- 1 box yellow cake mix
- 1 can (20 ounces) crushed pineapple in juice (undrained)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans (optional)
Frosting:
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon coconut extract (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Mix Cake: In a large bowl, combine cake mix, crushed pineapple, vegetable oil, eggs, vanilla, and pudding mix. Beat until smooth. Fold in coconut and pecans. Pour into pan and bake for 35-40 minutes.
- Make Frosting: Beat cream cheese and powdered sugar until smooth. Add whipping cream and coconut extract. Beat until fluffy. Spread over cooled cake. Chill before serving.
Notes
- This cake is best served chilled and can be made a day ahead.
- For extra tropical flavor, top with toasted coconut or fresh pineapple chunks.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
