Lickety Split Cake
Get ready to impress with this crowd-pleasing Lickety Split Cake—a no-fuss dessert that’s as quick as it is delightful! Built on the convenience of a yellow cake mix, this easy recipe layers vibrant flavors and textures to create a sweet masterpiece. A moist cake base is topped with a luscious cream cheese frosting, tangy pineapple topping, and a light whipped layer, while a sprinkle of shredded coconut and crunchy pecans adds the perfect finishing touch. With just 15 minutes of prep and a dreamy combination of tropical flavors and cozy decadence, this chilled treat is ideal for potlucks, holidays, or anytime you need a delicious dessert in a pinch. Perfect for beginner bakers and seasoned cooks alike, Lickety Split Cake is sure to be a hit with every bite!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 20 oz Crushed pineapple (with juice)
- 0.5 cup Granulated sugar
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 8 oz Whipped topping
- 1 cup Sweetened shredded coconut
- 1 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until smooth, following the instructions on the cake mix package.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
While the cake is baking, prepare the pineapple topping: In a medium saucepan, combine the crushed pineapple (including the juice) and granulated sugar. Cook over medium heat until the mixture thickens slightly, about 5-7 minutes. Set aside to cool.
In a separate mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake has cooled completely, spread the cream cheese mixture evenly over the cake.
Spread the cooled pineapple topping over the cream cheese layer.
Spread the whipped topping evenly over the pineapple layer.
Sprinkle the shredded coconut and chopped pecans evenly over the top as a garnish.
Refrigerate the cake for at least 2 hours before serving to allow the layers to set. Enjoy!
Nutrition Facts
Calories |
6811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.1 g | 545% | |
| Saturated Fat | 151.9 g | 760% | |
| Polyunsaturated Fat | 73.9 g | ||
| Cholesterol | 1028 mg | 342% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 754.3 g | 274% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 545.3 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1076 mg | 83% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
