Get ready to transport your tastebuds to a sunny island getaway with Pineapple Paradise Cake! This crowd-pleasing dessert is a dream for pineapple lovers, starring a moist yellow cake soaked with tangy pineapple syrup, topped with a creamy cloud of vanilla pudding and whipped topping, and finished off with golden toasted coconut flakes. It’s the perfect chilled treat for summer parties, backyard gatherings, or anytime you need a burst of the tropics—no plane ticket required!

Pineapple Paradise Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pineapple Paradise Cake lies in how simple, convenient ingredients come together to make a remarkably delicious dessert. Each component brings something special, from bright pineapple flavor to luxurious creaminess and a delightful, toasty crunch.

Yellow cake mix: A classic base that bakes up soft and moist, letting those pineapple flavors shine through. Choose your favorite brand, and don’t forget the eggs, oil, and water it calls for!
Crushed pineapple with juice (20 ounces): This is the heart of the tropical taste—using the juice infuses every bite with fresh, sunny sweetness.
Granulated sugar (1 cup): Helps thicken the pineapple layer and balances out the tangy fruit with just the right touch of sweetness.
Instant vanilla pudding mix (3.4 ounces): Provides a foolproof, lusciously silky layer that pairs perfectly with the pineapple punch.
Cold milk (1 ½ cups): Whisks with the pudding for a creamy, dreamy topping—whole milk gives extra richness, but 2% works too!
Whipped topping (8 ounces): Makes the topping airy and light, almost like a tropical mousse—thawed, not frozen!
Shredded sweetened coconut, toasted (½ cup): Adds irresistible crunch and a golden, nutty flavor—just toast it gently in a dry pan or oven.
Maraschino cherries (optional): The classic finishing touch for that pop of color and a little extra fun.

How to Make Pineapple Paradise Cake

Step 1: Bake the Cake

Start by preheating your oven and preparing your yellow cake mix as directed on the box—think fluffy, golden, and full of promise. Pour the batter into a 9×13-inch pan and bake until a toothpick comes out clean. Let the kitchen fill with that nostalgic cake aroma!

Step 2: Simmer the Pineapple Syrup

While your cake is baking, grab a saucepan and mix together the crushed pineapple (juice and all) with the granulated sugar. Bring this mixture to a gentle simmer over medium heat, stirring often. In about 5 minutes, you’ll notice it thickening into a juicy, spoonable syrup.

Step 3: Soak the Cake

When your cake is done and still warm, poke holes all over it using a fork or skewer—this step is crucial for ultimate indulgence! Pour the hot pineapple syrup evenly over the cake, making sure every nook and cranny is bathed in that tropical liquid gold. Leave the cake in the pan and let it cool completely to room temperature.

Step 4: Whip Up the Pudding Layer

Grab a mixing bowl and whisk together the instant vanilla pudding mix and cold milk. In about two minutes, you’ll have a thick, rich pudding. Gently fold in the thawed whipped topping until you have a cloudlike mixture—no need for perfection, just smooth and luscious.

Step 5: Assemble the Topping

Once the cake has fully cooled, spread the pudding and whipped topping mixture over the entire surface. Smooth it out so it’s invitingly even and fluffy, forming the perfect stage for your garnishes.

Step 6: Add the Final Flourishes

Sprinkle the toasted coconut on top, getting a little generous in the corners for extra tropical flair. If you’re feeling festive, dot the surface with bright maraschino cherries. Now comes the hard part: Cover and chill for at least two hours before slicing. This makes the Pineapple Paradise Cake ultra refreshing!

How to Serve Pineapple Paradise Cake

Garnishes

A handful of toasted coconut scattered just before serving brings out a nutty, crispy contrast that’s totally irresistible. For a splash of color, nestle maraschino cherries on each slice. If you want to get fancy, add a pineapple wedge or a little twist of lime for extra tropical vibes.

Side Dishes

Pineapple Paradise Cake is a showstopper on its own, but it also pairs wonderfully with lighter, summery sides. Serve it alongside a fresh fruit salad, a scoop of vanilla frozen yogurt, or even a cool pitcher of unsweetened iced tea for balance.

Creative Ways to Present

Cut the cake into neat squares and stack on a tiered dessert tray for an island-themed party. Or, serve individual slices in cocktail glasses layered with extra pineapple tidbits for a parfait-style treat. You can also use the cake as a base for a fun trifle: layer cubes with extra pudding, coconut, and fruit in a glass bowl for dramatic effect!

Make Ahead and Storage

Storing Leftovers

Pineapple Paradise Cake keeps fabulously in the fridge thanks to its moistness and creamy topping. Wrap the pan tightly with plastic wrap or place slices in an airtight container, and store in the refrigerator for up to 3 days. The flavors get even dreamier as they meld!

Freezing

Want to save a little sunshine for later? Wrap individual slices tightly in both plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge for the best texture—just keep in mind that the topping may lose a bit of its fluffiness after freezing, but the taste will still be divine.

Reheating

This is one dessert that’s best enjoyed chilled straight from the fridge, so there’s no need to reheat. If you’ve frozen a slice, let it thaw completely in the refrigerator before serving, so every bite is cool, creamy, and irresistible.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure it’s very finely chopped and use any juice that collects during prepping. Canned pineapple provides more consistent sweetness and texture, but fresh will give a lovely tartness and aroma.

How do I toast coconut for Pineapple Paradise Cake?

Simply spread sweetened shredded coconut in a thin layer on a baking sheet and bake at 350°F for 4 to 6 minutes, stirring halfway through, until golden brown. Or, toast it in a dry skillet over medium heat, stirring constantly. Watch carefully—it toasts quickly!

Can I make this cake a day ahead?

Yes, and in fact, it’s even better when it’s had several hours (or overnight) to chill and soak up the pineapple flavor. Just hold off on garnishing with cherries until just before serving for the freshest look.

What can I use instead of whipped topping?

Homemade sweetened whipped cream is a delicious swap! Beat 1 cup of heavy cream with 2–3 tablespoons of powdered sugar until stiff peaks form, and fold it into the pudding just like you would the whipped topping.

How do I make this dessert more festive?

Try sprinkling a little colored sugar or edible glitter on top, or add slices of kiwi, mango, or other tropical fruit along with the coconut and cherries. For adults, a splash of coconut rum extract in the pudding layer takes it to the next level!

Final Thoughts

Don’t wait for a special occasion—the Pineapple Paradise Cake is pure sunshine any day of the week! It’s so quick to whip up, so satisfying, and guaranteed to put a smile on your face. I hope you try it and share a slice of sunshine with friends and family soon.

Pineapple Paradise Cake Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a taste of the tropics with this Pineapple Paradise Cake. A moist yellow cake is soaked in a sweet pineapple syrup, topped with a creamy pudding layer, and finished with coconut and cherries for a delightful dessert that screams summer.

Ingredients

Scale

Cake:

1 box yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)

Pineapple Syrup:

1 can (20 ounces) crushed pineapple with juice
1 cup granulated sugar

Pudding Layer:

1 package (3.4 ounces) instant vanilla pudding mix
1 1/2 cups cold milk
1 container (8 ounces) whipped topping

Toppings:

1/2 cup shredded sweetened coconut, toasted
Maraschino cherries for garnish (optional)

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Instructions

Cake: Prepare and bake the yellow cake according to the package instructions in a 9×13-inch pan.

While the cake bakes, combine crushed pineapple with juice and granulated sugar in a medium saucepan. Bring to a simmer over medium heat, stirring often, until thickened, about 5 minutes. Remove from heat and let cool slightly.

Pineapple Syrup: When the cake is done, remove from oven and poke holes all over the warm cake with a fork or skewer. Pour the pineapple mixture evenly over the cake, spreading to cover the surface.
Pudding Layer: Let cool completely. In a mixing bowl, whisk together pudding mix and cold milk until thickened, about 2 minutes. Fold in whipped topping until smooth. Spread this mixture evenly over the cooled cake.
Toppings: Sprinkle with toasted coconut and garnish with maraschino cherries if desired. Chill for at least 2 hours before serving.

Notes

For an extra tropical twist, add a splash of coconut or rum extract to the pudding layer.
This cake is best served chilled and keeps well in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American