Description
Light, fluffy, and full of tropical flair, this Fluffy Pineapple Coconut Cake is the perfect easy dessert for any occasion—from quick breakfast gatherings to summer potlucks. Made with yellow cake mix, crushed pineapple, whipped topping, and a sprinkle of coconut, this is a no-fuss cake that brings back classic church-basement nostalgia. It’s chilled, creamy, crowd-pleasing, and gets even better the next day. Whether you’re looking for easy dinner ideas, food ideas for a gathering, or just a healthy-ish snack that feels indulgent, this one checks every box.
Ingredients
1 box yellow cake mix
3 large eggs (as called for on cake mix)
1/2 cup vegetable oil (as called for on cake mix)
1 cup water (as called for on cake mix)
1 can (20 ounces) crushed pineapple with juice
1/2 cup granulated sugar
1 package (3.4 ounces) instant vanilla pudding mix
1 container (8 ounces) Cool Whip or whipped topping
1 cup shredded sweetened coconut
Instructions
1. Preheat oven to 350°F and prepare the yellow cake mix according to box instructions using eggs, oil, and water. Pour batter into a greased 9×13-inch pan and bake for 28–32 minutes.
2. While the cake is still warm, poke holes all over the surface using a fork or skewer.
3. In a bowl, mix crushed pineapple (with juice) and sugar. Spoon the mixture evenly over the warm cake, allowing the juices to seep in. Let the cake cool completely.
4. In another bowl, stir together the instant pudding mix and Cool Whip until smooth and creamy.
5. Spread the whipped topping mixture over the cooled cake in an even layer.
6. Sprinkle shredded coconut generously on top. Toast coconut beforehand if desired for extra flavor.
7. Cover and refrigerate the cake for at least 2 hours before serving.
8. Cut into squares and enjoy chilled.
Notes
This cake tastes better the next day—don’t skip the chilling step!
For a nuttier flavor, toast the shredded coconut before sprinkling.
If you want a lighter version, use light Cool Whip and unsweetened coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pineapple cake, easy dessert, potluck cake, coconut cake, summer dessert, quick cake, tropical cake