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Pineapple Paradise Cake

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  • Author: clara
  • Prep Time: 10 minutes
  • Chill Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 12-15 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Tropical

Description

This Pineapple Paradise Cake is a moist, tropical-inspired dessert packed with sweet pineapple, fluffy cake, and a light whipped topping. It’s easy to make, bursting with flavor, and perfect for any occasion—especially summer gatherings and potlucks!

Ingredients

Units Scale

For the Cake:

  • 1 box yellow cake mix (or white cake mix)
  • 1 can (20 oz) crushed pineapple in juice (do not drain)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

For the Topping:

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 container (8 oz) whipped topping (Cool Whip), thawed
  • 1/2 cup sweetened shredded coconut (toasted, optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • Maraschino cherries for garnish (optional)

Instructions

1. Preheat & Prepare Cake Batter:

  • Preheat oven to 350°F (175°C).
  • Grease a 9×13-inch baking dish.
  • In a large bowl, mix cake mix, crushed pineapple (with juice), eggs, oil, and vanilla until well combined.

2. Bake the Cake:

  • Pour batter into the prepared pan.
  • Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before adding the topping.

3. Make the Whipped Topping:

  • In a bowl, beat cream cheese and powdered sugar until smooth.
  • Fold in whipped topping (Cool Whip) and mix until light and fluffy.

4. Assemble & Garnish:

  • Spread the whipped topping mixture evenly over the cooled cake.
  • Sprinkle with toasted coconut and chopped pecans.
  • Garnish with maraschino cherries for a pop of color!

5. Chill & Serve:

  • Refrigerate for at least 1 hour before serving (best when chilled).
  • Slice and enjoy your tropical paradise in every bite!

Notes

  • Want extra pineapple flavor? Add 1/2 tsp coconut extract to the cake batter.
  • Make it lighter! Use light Cool Whip and reduced-fat cream cheese.
  • No Cool Whip? Whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
  • Make ahead: Cake keeps well in the fridge for 3-4 days.

Find it online: https://recipe.ukfinda.com/pineapple-paradise-cake.htm