Description
A tender, sunny cake layered with a juicy pineapple filling and finished with a coconut-nut topping that bakes up golden and slightly sticky.
Ingredients
Scale
- 1 (box) yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg
- 1 (20 oz) can crushed pineapple, with juice
- ½ cup granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted (for the topping)
- 1 cup granulated sugar (for the topping)
- 2 eggs, lightly beaten (for the topping)
- 1 teaspoon vanilla extract (for the topping)
- 1 cup sweetened shredded coconut
- ½ cup chopped nuts (optional — pecans suggested)
Instructions
- Heat the oven to 350°F and grease a 9×13-inch baking pan.
- In a large mixing bowl combine the cake mix, ½ cup melted butter, and the egg. Stir until the mixture forms a uniform batter. Press or spread this batter in an even layer across the bottom of the prepared pan.
- Make the pineapple layer: in a saucepan whisk the crushed pineapple (with its juice), ½ cup sugar, cornstarch, and 1 teaspoon vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy — about 4–6 minutes. Remove from heat and smooth the pineapple over the cake base.
- Prepare the coconut topping: whisk together ½ cup melted butter, 1 cup sugar, the two lightly beaten eggs, and 1 teaspoon vanilla. Fold in the shredded coconut and the chopped nuts, if using. Spread this mixture evenly over the pineapple layer.
- Bake for roughly 28–35 minutes, or until the topping has turned golden and the edges bubble. The center should be set.
- Let the pan cool fully on a wire rack before cutting so the layers firm up and slice neatly.
Notes
- Use pineapple packed in juice rather than heavy syrup to avoid an overly sweet or soggy cake.
- If you want a nut-free version, simply omit the nuts — the cake will still be delicious.
- Cool completely before slicing to get clean pieces; warm cake can fall apart.
- For a toastier coconut flavor, lightly brown the shredded coconut in a skillet before folding it into the topping.
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg