Pineapple Coconut Dream Cake

Pineapple Coconut Dream Cake

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This cake is loaded with crushed pineapple, topped with a luscious coconut cream topping, and finished with fluffy whipped topping and shredded coconut. It’s sweet, refreshing, and perfect for summer gatherings or anytime you need a little tropical escape!

🍍 Ingredients:

For the Cake:

  • 1 box yellow or white cake mix
  • 1 cup crushed pineapple (with juice)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water

For the Filling:

  • 1 (20 oz) can crushed pineapple, with juice
  • ½ cup granulated sugar

For the Topping:

  • 1 (8 oz) package cream cheese, softened
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 cup cold milk
  • 1 (8 oz) tub whipped topping (like Cool Whip), thawed
  • 1½ cups sweetened shredded coconut

👨‍🍳 Instructions:

  1. Bake the Cake:
    • Preheat oven to 350°F (175°C).
    • In a large bowl, combine cake mix, eggs, oil, water, and 1 cup crushed pineapple with juice.
    • Beat until well combined (about 2 minutes).
    • Pour into a greased 9×13-inch baking dish.
    • Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  2. Add Pineapple Filling:
    • While the cake bakes, heat the 20 oz crushed pineapple and ½ cup sugar in a saucepan over medium heat until bubbly.
    • Let simmer for 5–7 minutes, then set aside to cool slightly.
  3. Poke & Soak:
    • When the cake comes out of the oven, poke holes all over the top using a fork or skewer.
    • Spoon the warm pineapple-sugar mixture evenly over the cake.
    • Let it cool completely in the pan.
  4. Make the Creamy Topping:
    • In a mixing bowl, beat cream cheese until smooth.
    • Add pudding mix and cold milk; beat until thickened.
    • Fold in whipped topping until fluffy and smooth.
  5. Assemble the Cake:
    • Spread the cream cheese mixture over the cooled cake.
    • Sprinkle generously with shredded coconut on top.
  6. Chill & Serve:
    • Cover and refrigerate for at least 4 hours, preferably overnight.
    • Cut into squares and enjoy chilled!

🍽️ Serving:

  • Makes 12–16 servings
  • Perfect for potlucks, birthdays, BBQs, or Easter brunch!

🔄 Variations:

  • Add chopped toasted pecans or walnuts on top for crunch.
  • Use coconut cream pudding instead of vanilla for extra coconut flavor.
  • Add a splash of rum extract or coconut milk to the batter for a Caribbean twist.

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