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
Scale
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
