Pineapple Dream Cake
Indulge in the tropical decadence of Pineapple Dream Cake, a luscious layered dessert that’s as light and airy as its name suggests. This delightful treat starts with a moist yellow cake infused with pineapple juice for a fruity twist, topped with a velvety cream cheese layer and a silky vanilla pudding whipped topping. Finished with sweet crushed pineapple, shredded coconut, and a sprinkle of crunchy pecans, every bite is a perfect balance of creamy, fruity, and nutty flavors. Ideal for potlucks, gatherings, or any occasion that calls for a show-stopping dessert, this no-fuss refrigerated cake is easy to assemble and irresistibly delicious. Bring a taste of paradise to your table with this chilled tropical sensation that's guaranteed to please every crowd!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 3 Eggs
- 0.5 cup Vegetable oil
- 1 cup Pineapple juice (from canned pineapple)
- 20 oz Crushed pineapple (canned, drained)
- 1 box Instant vanilla pudding mix
- 2 cups Milk
- 8 oz Cream cheese (softened)
- 1 cup Powdered sugar
- 8 oz Whipped topping (thawed, such as Cool Whip)
- 1 cup Sweetened shredded coconut
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
Prepare the yellow cake mix according to the package instructions, replacing the water with pineapple juice. Add eggs and vegetable oil as directed on the box.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
In a medium bowl, combine the softened cream cheese and powdered sugar. Beat with a mixer until smooth and creamy.
In another bowl, whisk together the dry pudding mix and milk until thickened, about 2 minutes. Fold in the whipped topping gently.
Spread the cream cheese mixture evenly over the cooled cake as the first layer.
Then, layer the pudding mixture over the cream cheese layer, spreading it evenly.
Scatter the drained, crushed pineapple over the pudding mixture, ensuring it is evenly distributed.
Sprinkle the shredded coconut and chopped pecans over the pineapple layer to add texture and flavor.
Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours, or overnight, to let the flavors meld.
Slice into squares and serve chilled. Enjoy your Pineapple Dream Cake!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 41.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 253 mg | 5% | |
*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.
