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Hawaiian Pineapple Paradise Cake

A delightful dessert that combines the rich sweetness of pineapple with a light and fluffy cake, perfect for special occasions or everyday enjoyment.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Hawaiian, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix
  • 1 can (15 ounces) crushed pineapple, drained You can use fresh pineapple as an alternative.
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans Optional, but recommended.
  • 3 large eggs
  • 1/4 cup vegetable oil
For the frosting
  • 1 can (8 ounces) whipped topping
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 package (3.4 ounces) instant vanilla pudding mix

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the yellow cake mix, drained crushed pineapple, eggs, vegetable oil, shredded coconut, and chopped pecans. Mix until well blended.
  3. Pour the batter into a greased 9×13 inch baking pan and gently shake to settle the mixture.
  4. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Frosting
  1. While the cake cools, mix the whipped topping, drained crushed pineapple, and instant vanilla pudding mix in a medium bowl.
  2. Spread the frosting on the cooled cake.
  3. Chill in the refrigerator for at least 2 hours before serving.

Notes

For a delightful twist, substitute pecans with walnuts or almonds. Store leftover cake in an airtight container in the fridge for up to 5 days.