Pineapple Coconut Cake
- SERVES
- 12
- PREP
- 20 Min
- COOK TIME
- 28 Min
What a scrumptious dessert! Boxed cake mix shines brighter than ever thanks to layers of pudding, pineapple, coconut, and pecans.
What You'll Need
- 1 (3.4 ounce) package French vanilla instant pudding mix
- 1 (18.25 ounce) package white cake mix
- 1 (20 ounce) can crushed pineapple, well drained
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans or macadamia nuts, toasted
- 1 (8 ounce) container frozen whipped topping, thawed
What to Do
- Preheat oven to 350 degrees F. Prepare pudding according to package directions; chill 1 hour.
- Meanwhile, prepare cake mix according to package directions in a 9- x 13-inch baking pan. Cool completely in pan on a wire rack.
- Spread chilled pudding over cake. Spoon pineapple over pudding. Sprinkle with coconut and half of pecans. Spread with whipped topping, and sprinkle with remaining half of pecans. Cover and chill 8 hours. Cut into squares.
Notes
Instant pudding mix, cake mix, and other convenience ingredients, shorten this recipe's prep and bake times but doesn't compromise on flavor.
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kurtisbright51 151 3919
Oct 15, 2015
Great cake, mines a little different. Moist white cake mix, but add one more egg. Topping is , 1-8oz. cream cheese (softened), 1-box instant vanilla pudding, 1 1/4 cup cold milk, 1/2 cup powder sugar blended. Coconut and nuts optional but the pineapple a must. Top with the whipped topping. Very good.
Chef 1012652
Mar 10, 2012
The PINEAPPLE CREAM cake is the BEST! No coconut. My husband dearly loved it!! Will make again soon!
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