We have warm weather (sometimes) and the ocean here in New England, but sadly, no palm trees. Those are a Southern thang. Southerners are known for their fabulous sheet cakes, but we Northerners can bake them too. Sheet cakes are terrific for backyard BBQs, Pot Luck Suppers, Church Suppers, Housewarming, Brunch, any Easter Holiday dessert, Memorial Day, or just to snack on, or for after dinner dessert.
Check out my other Pineapple recipes as well -
Pineapple Blueberry Cake
Copycat Pineapple Dole Whip Dessert
Sunshine Pineapple Cake Mix Dessert
My mother-in-law's favorite cake was Coconut Cake - actually it was a white cake with coconut frosting. My kids have grown to love it and look forward to when I bring one along. So, I've adapted and combined the two, and turned this Pineapple Cake into a Pineapple Cake with a Pineapple Coconut frosting! You can even turn it into a Pina Colada Cake to make it taste as if you're in the islands !
I made this one for Easter by adding food coloring into the coconut for grass and texture, and decorating with Cadbury Eggs (that's why it looks somewhat greenish.)
You can decorate it however you wish, or just leave the frosting plain white, it will still be delicious!
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Pineapple Cake Recipe
Cake:
1 box yellow cake mix (I usually use Duncan Hines)
4 eggs
1/2 cup oil (I used vegetable oil)
1 (8 oz) can crushed pineapple with juice
Frosting:
1 (8 oz) container Cool Whip whipped topping, thawed
1 small box instant vanilla pudding (I like Royal if I can find it)
1 (8 oz) can crushed pineapple with juice
Unsweetened Flaked Coconut, to taste
Preheat oven to 350 degrees. Spray a 9x13 baking sheet pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Top with coconut (Coconut can be tinted for any occasion.)
1 box yellow cake mix (I usually use Duncan Hines)
4 eggs
1/2 cup oil (I used vegetable oil)
1 (8 oz) can crushed pineapple with juice
Frosting:
1 (8 oz) container Cool Whip whipped topping, thawed
1 small box instant vanilla pudding (I like Royal if I can find it)
1 (8 oz) can crushed pineapple with juice
Unsweetened Flaked Coconut, to taste
Preheat oven to 350 degrees. Spray a 9x13 baking sheet pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Top with coconut (Coconut can be tinted for any occasion.)
Enjoy!
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