Pineapple Coconut Cake


Pineapple Coconut Cake

20 Min
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

  1. Preheat oven to 350 degrees F. Prepare pudding according to package directions; chill 1 hour.
  2. Meanwhile, prepare cake mix according to package directions in a 9- x 13-inch baking pan. Cool completely in pan on a wire rack.
  3. 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.


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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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.

sounds really good. cant wait to try it. thanks for recipe.

The PINEAPPLE CREAM cake is the BEST! No coconut. My husband dearly loved it!! Will make again soon!


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