(Creamy, Tropical, No-Bake Style Option Included)
✨ Ingredients
Pineapple Layer
- 2 cups crushed pineapple (with juice)
- 1 box yellow cake mix (optional if making baked version)
- 2 eggs
- ½ cup melted butter
Cream Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup crushed pineapple, drained
- 1 tsp vanilla
- 8 oz whipped topping (Cool Whip or whipped cream)
Topping
- 1 cup toasted coconut flakes
- Extra whipped cream for garnish
🍰
Baked Version (like the one in the picture)
1️⃣ Make the Pineapple Cake Base
- Preheat oven to 350°F (175°C).
- Mix cake mix, crushed pineapple with juice, eggs, and melted butter.
- Pour mixture into a greased 9×13 pan.
- Bake 25–30 minutes, or until golden and set.
- Let cool completely.
This gives the moist, fruity base you see in the image.
2️⃣ Cream Cheese Pineapple Filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla.
- Fold in drained crushed pineapple.
- Gently fold in whipped topping.
Spread this creamy layer over the cooled pineapple cake.
3️⃣ Pineapple Topping
- Mix 1–2 cups crushed pineapple (with some juice) and spoon it over the cream layer.
- Smooth evenly.
4️⃣ Toasted Coconut
Toast coconut flakes in a dry pan or oven at 325°F for 5–7 minutes, stirring until golden.
Sprinkle on top generously.
5️⃣ Chill
Refrigerate at least 3 hours, preferably overnight.
🍽️
Serve
Slice into squares, add a dollop of whipped cream like in the photo, and enjoy!
🌴
No-Bake Version (Alternative)
If you prefer a simpler chilled dessert:
Base:
- Crushed graham crackers + melted butter
- Press into pan, chill 15 mins
Middle Layer:
- Same cream cheese mixture
Topping:
- Pineapple + whipped topping
- Sprinkle toasted coconut
Chill 4 hours and serve.
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Tips for Perfect Texture
✔ Use full-fat cream cheese for stability
✔ Toast the coconut for deeper flavor
✔ Chill overnight for clean slices
✔ Add chopped nuts (pecans or macadamia) if desired
✔ Swap pineapple for mango, peaches, or mixed tropical fruit