Pineapple And Coconut Cake – a delicious recipe with cake mix, sugar, pineapple, cream cheese, vanilla pudding, +. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
-Follow directions on cake mix box exept use milk instead of water
2
-Punch holes with fork on the top of the cake once its done. (the more the better!)
3
-Let cake cool while slicing bananas and chopping pecans
4
-Bring to a boil: 2 cups sugar, 1 cup crushed pinapple.
5
-Pour over cake while hot & let cool at room temp.
6
-Put one layer of banana on top of the pineapple mix
7
-Blend cream cheese, instant pudding, 2 cups of milk, (and the rest of the crushed pineapple, this is optional for more of a pineapple taste)
8
-Pour over cake, and sit it in the refrigerator until mixture thickens (1-2 hours)
9
-Cover with cool whip, then bananas.
10
-Sprinkle on coconut and pecans
11
-Add cherries on top
776
kcal
Calories
28
g
Fat
124
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 Box of yellow cake mix, 2 Cups sugar, 1 (20 oz.) can crushed pineapple, 1 (8 oz.) block cream cheese, and more.
Yes, Pineapple And Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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