Sharing Cake Recipe

This recipe creates TWO delicious pineapple coconut cakes – one for you and one to share (or freeze for up to 2 months!). Moist, fluffy layers are topped with a creamy coconut-pineapple pudding and whipped cream. Perfect for a bake sale, potluck, or simply indulging in a tropical treat!

Prep Time 20 mins
Cook Time 45 mins
Calories 363.6 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Sharing Cake 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sharing Cake

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How to Make Sharing Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 13x9 inch baking pans.
  2. In a large bowl, prepare your favorite boxed cake mix according to package directions (using ingredients listed below).
  3. Divide batter evenly between the prepared pans.
  4. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let cakes cool completely in pans before frosting.
  6. While cakes cool, prepare the frosting: In a large bowl, whisk together the pudding mixes, milk, and coconut extract for 2 minutes.
  7. Add softened cream cheese and beat until smooth and creamy.
  8. Gently fold in the drained crushed pineapple.
  9. Once cakes are completely cool, frost the tops of each cake evenly with the pineapple coconut frosting.
  10. Top with whipped cream and sprinkle generously with shredded coconut.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

92g

Fat

62g

Carbs

12g

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