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.