That’s one of those glorious, vintage Southern-style desserts that tastes like sunshine in cake form — moist layers filled with pineapple, covered in dreamy whipped frosting, and sprinkled with coconut. It’s a classic for church suppers, potlucks, and holidays.
Here’s a traditional old-school version — light, sweet, and absolutely delicious.
🍍 Pineapple Coconut Dream Cake
Serves: 12–16
Time: About 1½ hours (plus cooling)
Ingredients
For the cake:
-
1 box yellow cake mix (or white cake mix — old-timers used Duncan Hines or Betty Crocker)
-
1 cup crushed pineapple with juice (do not drain)
-
½ cup vegetable oil
-
4 large eggs
-
1 tsp vanilla extract
-
½ cup shredded sweetened coconut (optional but adds great texture)
For the pineapple filling:
-
1 can (20 oz) crushed pineapple with juice
-
¾ cup sugar
-
2 tbsp cornstarch
For the dreamy frosting:
-
1 package (8 oz) cream cheese, softened
-
1 package (3.4 oz) instant vanilla pudding mix
-
1 cup cold milk
-
1 (8 oz) tub Cool Whip (or 3 cups sweetened whipped cream)
-
1½ cups shredded sweetened coconut
Instructions
-
Bake the cake
-
Preheat oven to 350°F (175°C).
-
Grease and flour two 9-inch round pans (or a 9×13 pan if you want a simpler version).
-
In a large bowl, beat together cake mix, pineapple with juice, oil, eggs, and vanilla until well combined.
-
Fold in coconut if using.
-
Pour into pans and bake 25–30 minutes, or until a toothpick comes out clean.
-
Cool completely on wire racks.
-
-
Make the pineapple filling
-
In a saucepan, combine pineapple, sugar, and cornstarch.
-
Cook over medium heat, stirring, until thick and glossy (about 5 minutes).
-
Cool completely — it’ll thicken as it cools.
-
-
Make the frosting
-
In a large bowl, beat cream cheese until smooth.
-
Add pudding mix and milk; beat until thick and creamy.
-
Fold in Cool Whip (or whipped cream) until fluffy.
-
Stir in about 1 cup of the coconut (reserve the rest for topping).
-
-
Assemble
-
If using round layers:
-
Place one cake layer on a plate, spread with half the pineapple filling.
-
Top with the second layer, add the rest of the filling.
-
Frost the whole cake with the creamy frosting.
-
-
If using a 9×13 pan: spread filling over the cooled cake, then frost.
-
-
Finish
-
Sprinkle the remaining coconut all over the top and sides.
-
Chill at least 1 hour before serving for the best flavor and texture.
-
Tips
-
Make it extra tropical: Add ¼ cup toasted coconut or a few tablespoons of drained crushed pineapple to the frosting.
-
From scratch option: You can swap the cake mix for a homemade butter cake if you want a richer version.
-
Storage: Keep refrigerated — it’s even better the next day when the flavors mingle.
Would you like the “from scratch bakery-style” version next — the one with real butter cake layers and a cooked coconut-pineapple filling like a hummingbird cake?
