Rating: 4.77 stars
121 Ratings
  • 5 star values: 97
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
14
Yield:
1 - 10x15 inch pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.

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  • Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.

  • Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Nutrition Facts

390 calories; protein 4.1g; carbohydrates 56.7g; fat 17.5g; cholesterol 18.3mg; sodium 400.5mg. Full Nutrition
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Reviews (101)

Most helpful positive review

Rating: 5 stars
05/22/2006
THIS CAKE WAS SOOOO GOOD. We could not get enough of it. Like some others, I used the reserved pineapple juice from the pineapple in the cake batter instead of water. I also poked holes in the cooled cake before I poured on the pineapple. I toasted the coconut which I think made a big difference and I left out the nuts and the cherries. The nuts just cause so many people don't like nuts and it was for a party and the cherries cause I think it just didn't need it. The toasted coconut on top was perfect. It was GREAT the next day form the refrigerator too. Such an awesome cake and so easy to make. Read More
(100)

Most helpful critical review

Rating: 3 stars
01/27/2009
There was nothing special about this cake. It was good but nothing to rave about! Read More
(3)
121 Ratings
  • 5 star values: 97
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/22/2006
THIS CAKE WAS SOOOO GOOD. We could not get enough of it. Like some others, I used the reserved pineapple juice from the pineapple in the cake batter instead of water. I also poked holes in the cooled cake before I poured on the pineapple. I toasted the coconut which I think made a big difference and I left out the nuts and the cherries. The nuts just cause so many people don't like nuts and it was for a party and the cherries cause I think it just didn't need it. The toasted coconut on top was perfect. It was GREAT the next day form the refrigerator too. Such an awesome cake and so easy to make. Read More
(100)
Rating: 5 stars
03/28/2006
This cake is very good. I added pineapple juice in the cake batter instead of water. Came out great without the coconut cherries and nuts. Read More
(69)
Rating: 4 stars
09/02/2003
This recipe is similar to the "better than sex" cake recipe, but with some improvements. Making it in the larger pan really helps since the cake is a little shallower, so the pineapple is able to make it moister. It is even better the next day after it is made. I made it using the lite cream cheese and lite cool whip, also used honey roasted macadamia nuts and coconut on top, omitting the cherries since they "bleed" onto the topping and I made it the night before the Hawaiian Party we had. Everyone loved it. Read More
(57)
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Rating: 5 stars
01/17/2007
Wow this is good! I use a pineapple cake mix rather than vanilla to give it even more flavor. When making the topping be sure to mix the ingredients well or you will bite into pockets of cream cheese bits. Everyone I served this to asked for the recipe. Read More
(41)
Rating: 5 stars
08/08/2006
This was easy and wonderful. The only thing I did different was beat the cream cheese till smooth and add pudding mix and milk in with cream cheese and beat till pudding set a little and then folded in cool whip. Read More
(34)
Rating: 5 stars
09/10/2003
Delicious!! Make for a family get-together and I had to promise to email everyone the recipe. I didn't use the nuts or cherries and I highly recommend making this a day ahead... it's MUCH better the 2nd and 3rd day! :o) Read More
(25)
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Rating: 4 stars
02/17/2011
Ingredients: need clarifications. Directions: Not so great. I drained the STUFFING out of pineapple & that was a mistake! Better ingredients/directions in my opinion: Only SLIGHTLY drain pineapple. Use ONLY 1 cup cold milk in pudding (or topping will lack flavor if use the 2 cups per pudding directions). Toasted pecans are much better. Cherries are optional. REVISED DIRECTIONS: Prepare cake mix according to directions EXCEPT USE THAT DRAINED JUICE for part of water. Be sure to bake in right size pan 10 x 15 (jellyroll) for around 20 minutes but toothpick test in center at 15. Don't ovecook. Allow to cool. Poke holes in cake & spread pineapple & its remaining juice over cake. In bowl beat the SOFTENED cream cheese. Then add pudding mix & only 1 cup cold milk & beat till thickened a little. Top cake with this mixture. (No need to fold in Cool Whip.) Now top with Cool Whip. Sprinkle with coconut chopped toasted nuts & if desired drained cherries. I used some canned cherry pie filling instead. Refrigerate. Best next day. Read More
(23)
Rating: 5 stars
05/12/2003
This is a perfect party cake. It's simple, beautiful and incredibly delicious!!! I've made it about twenty times now and the requests for it continue at every social event! Thanks a million, Marcia! Read More
(20)
Rating: 5 stars
06/28/2003
I made this cake for a coworker's birthday and everyone loved it! It's not your typical birthday cake but it worked great for the surfer theme we did. Out of all the cakes I have made and brought to work this has been the favorite. Read More
(19)
Rating: 3 stars
01/27/2009
There was nothing special about this cake. It was good but nothing to rave about! Read More
(3)