This Pineapple Coconut Surprise Cake is a bit slice of tropical goodness! Using yellow cake mix as a base then adding vanilla pudding, you’ll have a light fluffy little cake with little sweetness. The coconut, crushed pineapple and optional nuts add depth, flavor and textural contrast, but the real surprise is in the smashing.
The cake is made to soak up reserved pineapple juice, making it an incredibly moist and flavorful cake after baking. This step accentuates the tropical notes and also keeps the cake tender and delicious. Ideal for parties or as a sweet close to a meal, each slice is like a little taste of paradise with its well-balanced flavors of pineapple, coconut and nuts.
Serve it directly from the pan or add a dollop of whipped cream or a dusting of extra coconut on top for a finishing touch that’s as inviting as it is delicious. It is an easy recipe, fabulously moist, and sure to impress!
Why You’ll Love It:
Easy and Quick: Using a box of yellow cake mix as a base, this recipe is fuss-free and beginner-friendly. You have a homemade taste with very little effort — perfect for potentially hectic days, or last-minute desserts.
Tropical Flavors: An evergreen pairing is pineapple and coconut, which provide bright, fruity flavor with every bite. The crushed pineapple holds the cake moist and the coconut provides a one-of-a-kind texture and taste.
Customizable and Fun: Add nuts for some texture and crunch, or leave them out for a smooth consistency. The last-minute addition of pineapple juice injects every slice with even more tropical zing.
Crowd-Pleaser: Ideal for parties, potlucks and family gatherings, this cake. It’s so easy to serve right from the pan and so popular with kids and adults!
Key Ingredients:
Cake: Yellow Cake Mix gives you a fluffy, moist base with a buttery flavor to match the pineapple and coconut. You may use your brand of choice, but a good mix will produce the best texture.
Vanilla Instant Pudding Mix: Pudding mix added to the cake batter makes it super moist with a smooth, tender crumb. The vanilla taste also increases the sweetness and balances the tropical tastes.
Crushed Pineapple: This is the source of that tangy, fruity flavor. Drain the pineapple well, saving the juice to use later, so that the cake doesn’t get too wet. Pineapple chunks will do in a pinch but should be finely chopped.
Sweetened Shredded Coconut : Coconut gives the cake a touch of tropical sweetness and texture. For an extra jolt of coconut flavor, you can use toasted coconut, or if you’d like a finely textured finish, you can replace it with desiccated coconut.
Vegetable Oil: Oil makes the cake moist and tender. To add a hint of coconut flavor, use melted coconut oil instead.
Chopped Nuts (Optional): Pecans or walnuts lend a lovely crunch and nuttiness. Toasting the nuts first, for just a few minutes before adding them to the batter, brings out their flavor and adds added depth to each bite.
Full ingredient quantities and instructions are in the recipe card below
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Step-by-Step Instructions:
Prepare for Baking
Now, you just have to do a couple more things: Preheat Oven: Heat oven to 350 degrees F (175 degrees C).
Line the Pan: Pour and grease a 9×13-inch baking pan, or line with parchment paper for easy removal. Preparing the pan properly makes sure that the cake doesn’t stick.
Mix the Ingredients
Mix the dry ingredients: In a (big) mixing bowl, blend the yellow cake mix and the vanilla instant pudding mix well.
Add Wet Ingredients: In the bowl, add the eggs, vegetable oil, and water. Whisk or mix with an electric mixer until the batter is smooth and lump free. Take care to not over-mix so the cake stays tender.
Add the Extras
Fold in Additions: Gently fold in the squeezed crushed pineapple, shredded coconut, and chopped nuts (if using). The pineapple should be drained well so that excess moisture doesn’t cause the cake to be gummy, and the coconut and nuts, which give the cake its best flavor and texture.
Bake the Cake
Prep and Pour: Pour the batter into the pan, smoothing the surface with a spatula for an even bake.
Bake: Transfer to the preheated oven, and bake for 30 to 35 minutes. If a toothpick inserted into the center comes out clean, the cake is done but not fully baked, Becca said; rather, it should be “moist.”
Enhance the Flavor
Poke and drizzle: While the cake is still warm, poke holes all over the top with a fork. Drizzle the reserved pineapple juice over the cake, soaking into it to enhance moisture and pineapple flavor.
Cool and Serve
Cool in Pan: Cool the cake in the pan on a wire rack, so it will set firmly enough to slice.
Serve them up: Once it cools, slice into squares and enjoy your tasty pineapple coconut cake.
Serving Suggestions:
This Pineapple Coconut Surprise Cake is perfectly nice on its own, but here are some thoughts to take it to the next level:
Whipped cream or vanilla ice cream: A dollop of whipped cream or a scoop of vanilla ice cream on top punches up the sweetness and adds a creamy touch.
Leave off a layer of frosting: If you want to save time and calories, leave off a layer of frosting from the top and sides.
Tropical Toppings: A sprinkling of chopped fresh pineapple, mango or even some maraschino cherries for a colorful, festive touch.
This cake is great for tropical parties, potlucks and summer gatherings, but it’s just as nice as a cozy dessert in any season.
Storage and Meal Prep Tips:
Even more, this cake is ideal for meal prepping and storing, as you can have its flavors all week long!
Storing Leftovers
Leftover cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. In fact, the flavors will only get better, which will make it taste that much better as time goes on.
Freezing
To freeze, cut the cooled cake into square portions and wrap tightly in plastic wrap, then in foil. Put the wrapped pieces into a freezer-safe container or zip-top bag. Freeze for up to 2 months. When ready to eat, thaw at room temperature or heat gently in the microwave.
Reheating
For a warm piece of cake, microwave a slice for 10–15 seconds, all of them one at a time. This will allow it to taste freshly baked, exposing the flavors.
Recipe Variations to Try:
Want to change things up? Here are some fun variations on this Pineapple Coconut Surprise Cake recipe:
Pina Colada Cake
For a more tropical flavor, substitute the water in the recipe with coconut milk or pineapple juice. For a true Pina Colada-inspired treat, top the finished cake with whipped cream and a sprinkle of toasted coconut.
Pineapple Coconut Layer Cake
Instead of a 9×13-inch pan, bake the batter in two 9-inch round cake pans. For a show-stopping dessert, layer the cooled cakes with a fluffy coconut or cream cheese frosting in the middle and on top.
Pineapple Upside-Down Coconut Cake
Rather than fold pineapple into the batter, you arrange sliced pineapple rings on the bottom of the greased pan, along with a sprinkle of brown sugar and a few maraschino cherries. Spread the batter on top and bake as normal. This twist marries the classic flavors of an upside-down cake with coconut for the added surprise!
Pineapple Coconut Cake (Gluten-Free)
Use a gluten-free yellow cake mix instead of a regular cake mix. For a gluten-free adaptation that doesn’t sacrifice taste, follow the recipe as usual.
Coconut Lime Surprise Cake
Zest the lime into the batter for a touch of brightness. As the cake bakes, drizzle a lime glaze (from lime juice and powdered sugar) over the warm cake for extra flavor.
Conclusion:
This Pineapple Coconut Surprise Cake is a tropical vacation in cake form. It’s super easy to make, and the pineapple and coconut flavors blend into a moist, tender cake sure to be a winner. Whether you’re serving this for family dessert, summer picnic, or festive gathering, this cake elicits smiles and requests for seconds!
So get your ingredients ready, heat that oven, and prepare to be transported to paradise for a little bit!
Pineapple Coconut Surprise Cake
Ingredients
- 1 box yellow cake mix
- 3.4 oz vanilla instant pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup water
- 8 oz crushed pineapple drained; reserve juice
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts optional; pecans or walnuts recommended
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the yellow cake mix and vanilla pudding mix. Add eggs, vegetable oil, and water. Mix until smooth and lump-free, taking care not to over-mix.
- Fold in the drained crushed pineapple, shredded coconut, and chopped nuts if using, ensuring they are evenly distributed.
- Pour the batter into the prepared baking pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, poke holes all over the top with a fork and drizzle the reserved pineapple juice over the cake to add moisture and extra pineapple flavor.
- Let the cake cool completely in the pan before slicing. Serve the squares as they are or garnish with additional shredded coconut or a dusting of powdered sugar.