Servings: 12
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Chill Time: 3-4 hours
Total Time: About 5 hours

Ingredients

Cake Layer

• 1 box (15.25 oz) yellow cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water

Cream Filling

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 container (8 oz) whipped topping, thawed

Pineapple Layer

• 1 can (20 oz) crushed pineapple, well drained
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk

Topping

• 1 cup sweetened shredded coconut
• Extra whipped topping for garnish (optional)

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Instructions

Step 1: Bake the Cake

1. Heat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Mix cake ingredients until smooth.
4. Bake for 30-35 minutes or until a toothpick comes out clean.
5. Cool completely.

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Step 2: Make the Cream Layer

Beat together:

• Cream cheese
• Powdered sugar
• Vanilla

Fold in whipped topping until fluffy.

Spread evenly over the cooled cake.

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Step 3: Make Pineapple Layer

Whisk together:

• Instant pudding mix
• Cold milk

Let thicken for 2 minutes.

Fold in drained crushed pineapple.

Spread over cream layer.

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Step 4: Toast Coconut

Spread coconut on a baking sheet.

Bake at 325°F for 5-8 minutes, stirring once, until golden.

Cool completely.

Sprinkle over dessert.

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Step 5: Chill

Refrigerate at least 3 hours, preferably overnight.

Serve with whipped topping.

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Tips for Success

✔ Drain pineapple very well to prevent a watery dessert.

✔ Chill overnight for cleaner slices.

✔ Toasted coconut adds much better flavor than raw coconut.

✔ Use full-fat cream cheese for the creamiest texture.

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Variations

Tropical Version

Add:

• ½ cup diced mango
• ½ cup toasted macadamia nuts

Coconut Lovers

Replace vanilla pudding with coconut cream pudding.

Lighter Version

Use:

• Light cream cheese
• Light whipped topping
• Reduced-fat pudding

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Storage

Refrigerator

• Up to 4 days

Freezer

• Up to 2 months
• Thaw overnight in refrigerator

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Estimated Nutrition (Per Serving)

Nutrition values are estimates and will vary depending on the brands used.

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Frequently Asked Questions

Can I use fresh pineapple?

Yes. Finely chop it and drain off as much juice as possible before using.

Can I use homemade whipped cream?

Yes. Whip 2 cups heavy cream with ¼ cup powdered sugar until stiff peaks form.

Why is my dessert runny?

Usually because:

• The pineapple wasn’t drained well.
• The cake wasn’t completely cooled.
• The dessert wasn’t chilled long enough.

Can I make it ahead?

Yes. It’s actually better made 1 day in advance, as the flavors blend and the layers set.

Can I use a white cake mix?

Absolutely. White, butter, or vanilla cake mixes all work well.

Can I add nuts?

Yes. Chopped pecans, walnuts, or macadamia nuts make a delicious crunchy topping. Add about ½ to 1 cup, toasted if possible.

Do I have to toast the coconut?

No, but toasting enhances the flavor and gives a crisp texture.

How do I know when it’s ready to serve?

The cream and pineapple layers should be firm enough to cut clean slices after chilling for at least 3 hours, though overnight is ideal.