Description
Moist, tender cake bursting with sweet pineapple flavor and hint of coconut—an island-inspired dessert that’s easy to bake and perfect for any occasion.
Ingredients
Units
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 (20 oz) can crushed pineapple with juice
- 3 large eggs
- 1/3 cup vegetable oil
- 1/2 cup shredded sweetened coconut (optional)
- 1/2 cup chopped macadamia nuts or pecans (optional)
- For frosting: 8 oz cream cheese, softened; 4 Tbsp unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; 2-3 Tbsp pineapple juice
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix cake mix, eggs, vegetable oil, and crushed pineapple with juice until smooth.
- Fold in coconut and nuts if using, then pour batter into prepared pan.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan.
- Meanwhile, beat cream cheese and butter until creamy. Add powdered sugar one cup at a time, then vanilla and pineapple juice; beat until fluffy.
- Spread frosting over cooled cake, then sprinkle the top with additional coconut and nuts if desired.
- Slice into squares and serve. Store covered in the refrigerator for up to 5 days.
Notes
- Stir batter gently to keep cake light and fluffy.
- Drain less pineapple juice for more moisture—reserve juice to adjust frosting consistency.
- Use Greek yogurt instead of sour cream for a tangier frosting variation.
- For a tropical presentation, top slices with maraschino cherries or fresh pineapple chunks.
- Make ahead: bake up to 2 days in advance and frost just before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg