Ingredients for Coconut Pineapple Cake
- 1 (18.25 ounce) package yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 1/2 cups water
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup granulated sugar
- 1 (5.1 ounce) package instant vanilla pudding mix
- 1 cup whipped cream
- 1/4 cup chopped pecans
- 1/2 cup toasted coconut flakes
- 1/4 cup macadamia nuts
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How to Make Coconut Pineapple Cake
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and flouring it.
- Prepare a standard yellow cake mix according to package directions, using 1 1/2 cups of water, 1/3 cup vegetable oil, and 3 large eggs.
- Bake in the prepared 9x13 inch pan for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the pineapple mixture: In a medium saucepan, combine 1 (20 ounce) can of crushed pineapple (undrained), and 1/2 cup granulated sugar. Cook over medium heat, stirring frequently, until the sugar is completely dissolved and the mixture slightly thickens (about 5-7 minutes).
- Prepare the vanilla pudding according to package directions.
- Once the cake has cooled completely, poke holes all over the top using a wooden skewer or toothpick.
- Pour the warm pineapple mixture evenly over the poked cake.
- Spread the prepared vanilla pudding evenly over the pineapple mixture.
- Top with 1 cup of whipped cream, 1/2 cup toasted coconut flakes, and 1/4 cup chopped nuts (macadamia nuts or pecans recommended).
- Refrigerate for at least 4 hours, or preferably overnight. The cake will taste even better the next day!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
195g
Fat
35g
Carbs
22g
