Ingredients
Scale
1 box (15.25 oz) Yellow cake mix
1 cup Pineapple juice
1 can (14 oz) Coconut cream
1 can (20 oz, drained) Pineapple chunks
1 cup Sweetened shredded coconut
1 cup Heavy cream
1/4 cup Powdered sugar
1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pa
- In a large mixing bowl, prepare the yellow cake mix according to the package instructions, using pineapple juice instead of water
- Pour the batter into the prepared baking pan, smoothing it out evenly
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely
- Once the cake is cool, use the end of a wooden spoon to poke holes all over the surface, about 1 inch apart
- In a separate bowl, mix the coconut cream and drained pineapple chunks until well combined. Pour this mixture over the poked cake
- Cover and refrigerate the cake for at least 2 hours
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the top of the cake
- Garnish with sweetened shredded coconut and additional pineapple chunks, if desired
Notes
Ensure your cake is completely cool before poking holes; otherwise, it may crumble.
Letting the cake sit in the refrigerator enhances the flavors.
To maintain freshness, add the whipped topping just before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg