Ingredients
For the cake
- 1 box yellow or vanilla cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup crushed pineapple, undrained
- 1 tsp vanilla extract
Cream filling
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped cream or whipped topping
Pineapple topping
- 1½ cups crushed pineapple, well drained
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp pineapple juice
Coconut topping
- 1 cup shredded coconut
- Extra whipped cream for serving
Instructions
- Bake the cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix cake mix, eggs, oil, crushed pineapple, and vanilla until smooth.
- Pour into the dish and bake for about 25–30 minutes, or until a toothpick comes out clean.
- Cool the cake completely.
- Make the pineapple topping: Combine pineapple, sugar, cornstarch, and pineapple juice in a saucepan. Cook over medium heat for 3–5 minutes, stirring until slightly thickened. Cool completely.
- Make the cream: Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped cream.
- Spread the cream mixture evenly over the cooled cake.
- Spoon the cooled pineapple mixture over the cream layer.
- Toast the coconut: Spread coconut in a dry skillet and cook over low heat, stirring frequently, until lightly golden. Coconut can brown quickly, so watch it carefully.
- Sprinkle toasted coconut over the pineapple layer.
- Refrigerate for at least 3 hours, preferably overnight.
- Cut into squares and serve with a small dollop of whipped cream.
Nut & Allergen Information
- Contains: milk/dairy, eggs, and wheat/gluten if using regular cake mix.
- Coconut: This recipe contains coconut. Coconut is treated as a tree-nut allergen in some food-labeling systems, so check the package label if allergies are a concern.
- Nuts: No almonds, walnuts, pecans, or peanuts are required in this version.
- Some commercial cake mixes and whipped toppings may contain or be processed around soy or other allergens, so check the specific labels.
Approximate Nutrition
Per 1 of 12 servings:
- Calories: ~400–450 kcal
- Protein: ~5–7 g
- Carbohydrates: ~55–65 g
- Fat: ~18–22 g
- Sugar: ~35–45 g
Nutrition is approximate and varies by cake mix, cream, and topping brands.
Q&A
Q: Can I make it the day before?
Yes. It actually tastes better after several hours of chilling.
Q: Can I use fresh pineapple?
Yes, but canned crushed pineapple is easier and gives a more consistent texture.
Q: Can I leave out the coconut?
Yes. It will still be a delicious pineapple cream cake.
Q: Does it need refrigeration?
Yes, because of the cream and cream cheese layer. Keep it refrigerated.
Q: How long does it keep?
Keep covered in the refrigerator and use within about 3–4 days for best quality.