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Pineapple Paradise Cake

A light, tropical cake made with crushed pineapple that brings back cherished memories and offers a delightful flavor profile, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix Duncan Hines recommended for fluffy texture
  • 1 cup crushed pineapple, drained Fresh or canned, Del Monte preferred for sweetness
  • 1/2 cup vegetable oil Wesson recommended for neutral taste
  • 3 large eggs Preferably room temperature
  • 1/2 cup sugar Optional; adjust based on pineapple sweetness
  • 1 teaspoon vanilla extract Nielsen-Massey for more flavor
  • 1 cup shredded coconut Optional but adds crunch
For Serving
  • to taste whipped cream Homemade is best but store-bought works too

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large bowl, combine the yellow cake mix, crushed pineapple, vegetable oil, eggs, sugar, and vanilla extract. Mix until smooth.
  3. If desired, fold in shredded coconut for added flavor and texture.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Serving
  1. Serve with whipped cream on top and enjoy!

Notes

Keep an eye on the cake during baking to prevent it from drying out. For a denser cake, increase the egg count to four.