Easy Easter Pineapple Heaven Cake

A moist and delightful cake featuring a delightful blend of pineapple and toasted coconut, perfect for casual gatherings or holiday celebrations.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 2

Course Dessert, Snack

Cuisine American

Servings servings

Calories 280 kcal

Ingredients

Cake Base

1 box yellow cake mix This is your reliable structure and base flavor.
1 can (20 oz) crushed pineapple, undrained Adds vibrant juice and lively texture.

Topping

1 cup sweetened shredded coconut Brings chew and a gentle toasty note.
1 cup whipped topping Lightens the topping for a creamy finish.
1/2 cup sweetened condensed milk Adds richness and caramel-like sweetness.
1/2 cup chopped pecans or walnuts (optional) Adds crunch and a nutty contrast.

Instructions

Preparation

Preheat your oven according to the cake mix instructions and prepare a 9x13 inch baking pan.
Bake the yellow cake according to package instructions, using the can of crushed pineapple in place of some of the water if desired.
Allow the cake to cool completely before proceeding.

Topping

In a large bowl, mix together the whipped topping, sweetened condensed milk, crushed pineapple, and coconut. Stir until smooth and evenly mixed.
Poke holes all over the cooled cake with a fork and spread the pineapple mixture over the top.
Chill in the refrigerator for at least 2 hours before serving.
Garnish with optional chopped nuts and maraschino cherries just before serving.

Notes

Store the cake covered in the refrigerator. It travels well in a covered pan and stays appealing for a couple of days. If freezing, wrap slices tightly and defrost gently before serving.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 10gSodium: 240mgFiber: 1gSugar: 22g

Keyword Bake Sale Treat, Coconut Cake, Easter Dessert, Easy Cake, Pineapple Cake

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