Pineapple Cream Cake
Servings: 12
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 4 hours (or overnight)
Ingredients
Cake Layer
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
Or use your favorite homemade vanilla cake recipe.
Cream Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream (or 8 oz whipped topping)
Pineapple Layer
- 1 can (20 oz) pineapple chunks or crushed pineapple
- Drain well and reserve 2 tablespoons juice
- 1 tablespoon cornstarch (optional, for thickening if needed)
Topping
- 1 cup sweetened shredded coconut
- Toasted until golden
- Extra whipped cream for garnish
Instructions
Step 1 – Bake the Cake
- Heat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Mix cake ingredients according to package directions.
- Bake 25–30 minutes.
- Cool completely.
Step 2 – Toast Coconut
Spread coconut on a baking sheet.
Bake at 325°F for 5–8 minutes, stirring every 2 minutes until golden.
Cool completely.
Step 3 – Make the Cream Filling
Beat together:
- Cream cheese
- Powdered sugar
- Vanilla
Whip heavy cream to stiff peaks.
Fold whipped cream into cream cheese mixture until smooth.
Step 4 – Prepare Pineapple
Drain pineapple very well.
If very juicy:
- Mix reserved juice with cornstarch.
- Heat until thickened.
- Cool completely.
- Toss with pineapple.
Step 5 – Assemble
Spread cream filling over cooled cake.
Arrange pineapple evenly on top.
Sprinkle toasted coconut over pineapple.
Pipe or spoon whipped cream on top.
Step 6 – Chill
Refrigerate at least 4 hours.
Best if chilled overnight.
Nutrition Information (Approximate)
Per serving (1/12 of recipe):
| Nutrient | Amount |
|---|---|
| Calories | 395–430 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Cholesterol | 75 mg |
| Sodium | 310 mg |
| Carbohydrates | 44 g |
| Fiber | 1 g |
| Sugars | 30 g |
| Protein | 5 g |
Nutrition varies depending on the cake mix and whipped topping used.
Tips
- Drain pineapple thoroughly to prevent a soggy dessert.
- Toast the coconut for the best flavor and crunch.
- Chill overnight for cleaner slices.
- Fresh pineapple can be used if very ripe and well drained.
- Store covered in the refrigerator for up to 4 days.
Variations
- Add chopped pecans or macadamia nuts.
- Use angel food cake instead of yellow cake.
- Mix coconut into the cream filling.
- Add a layer of vanilla pudding under the pineapple.
- Top with maraschino cherries for a tropical presentation.
Frequently Asked Questions
Can I make this ahead of time?
Yes. It’s actually better when made the day before serving.
Can I freeze it?
Yes. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Can I use fresh pineapple?
Yes, but drain it well. Fresh pineapple releases more juice than canned.
Can I use Cool Whip instead of whipped cream?
Yes. Replace the homemade whipped cream with one 8-ounce container of thawed whipped topping.
Why is my dessert watery?
Usually because the pineapple wasn’t drained well enough. Let canned pineapple sit in a strainer for at least 15 minutes before using.
How do I toast coconut?
Bake at 325°F for 5–8 minutes, stirring often until lightly golden.
Do I have to refrigerate it?
Yes. Because it contains cream cheese and whipped cream, it should remain refrigerated.
What can I serve with it?
- Vanilla ice cream
- Fresh berries
- Toasted almonds
- Hot coffee
- Iced tea
