Pineapple Coconut Dream Cake | Easy Tropical Dessert Recipe

Ingredients
listed on the cake mix box (usually water, eggs, and oil)

1 can (20 oz / 567 g) crushed pineapple in juice (do not drain)

For the pineapple filling:

1 can (15 oz / 425 g) crushed pineapple in juice (not drained)

½ cup granulated sugar

1 tablespoon cornstarch

For the topping:

1 package (8 oz / 226 g) cream cheese, softened

1 container (8 oz / 226 g) whipped topping (like Cool Whip)

½ cup powdered sugar

1 teaspoon vanilla extract

1½ cups shredded sweetened coconut

Instructions:

1. Bake the cake:
Preheat oven to 350°F (175°C).

Prepare cake mix according to package instructions.

Stir in 1 can of undrained crushed pineapple directly into the batter.

Pour into a greased 9×13-inch (23×33 cm) baking dish.

Bake for 30–35 minutes or until a toothpick comes out clean.

Let cool completely.