Ingredients
Scale
- 1 box yellow cake mix
- 3 large eggs
- 1 cup pineapple juice
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup whipped topping
- 1/2 cup chopped walnuts or pecans (optional)
- Optional: maraschino cherries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large bowl, combine the cake mix, eggs, pineapple juice, and vegetable oil. Mix until well combined.
- Fold in the crushed pineapple and shredded coconut gently into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, frost with whipped topping and sprinkle with chopped walnuts or pecans, if desired.
- Garnish with maraschino cherries before serving. Enjoy your tropical cake!
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days or freeze without frosting for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Easter cake, pineapple cake, tropical dessert, easy cake recipe