This first page gathers five pineapple cake recipes with different textures, from baked cakes to muffins and a slow-cooker dessert.
Several of the recipes layer pineapple with coconut, whipped topping, or creamy fillings, while others keep the fruit mixed right into the batter.
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- Angel Pineapple Cake
- 5-Ingredient Slow Cooker Pineapple Cream Cake
- Hawaiian Pineapple Cake Muffins
- Pineapple Coconut God Bless America Cake
- Pineapple Coconut Surprise Cake
Angel Pineapple Cake
Angel Pineapple Cake starts with angel food cake mix stirred together with the full can of crushed pineapple in juice and a portion of sweetened coconut flakes. The batter goes into a greased 9×13-inch dish and bakes until golden brown and the center tests clean, then the cake is cooled completely before Cool Whip and the remaining coconut are spread over the top.
This recipe depends on a gentle mix so the batter stays even while still allowing the angel food cake mix to puff as it bakes. The topping is added only after the cake is cool, which keeps the whipped layer from melting and helps the coconut stay light on the surface.
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5-Ingredient Slow Cooker Pineapple Cream Cake
The 5-Ingredient Slow Cooker Pineapple Cream Cake builds in layers, with undrained crushed pineapple spread across the bottom of the slow cooker and a yellow cake batter poured on top. That batter is mixed with sweetened condensed milk, vanilla, and melted butter until glossy, then cooked covered until the top is set and the edges are lightly golden.
The method keeps the fruit and cake separate rather than blended, which gives the finished dessert a distinct base and tender topping. After cooking, the cake rests briefly so the layers settle before it is scooped into bowls and served warm, with ice cream or whipped cream if desired.
Get the full 5-Ingredient Slow Cooker Pineapple Cream Cake recipe
Hawaiian Pineapple Cake Muffins
Hawaiian Pineapple Cake Muffins turn pineapple cake flavors into individual baked portions. The dry ingredients are whisked together first, then eggs, crushed pineapple with juice, vegetable oil, and vanilla are mixed separately before being combined just until the batter comes together.
Optional shredded coconut and chopped macadamia nuts can be folded in for extra texture. The batter is divided among lined muffin cups and baked until a toothpick inserted in the center comes out clean, then the muffins cool briefly in the tin before moving to a wire rack.
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Pineapple Coconut God Bless America Cake
Pineapple Coconut God Bless America Cake is a yellow cake mix dessert enriched with crushed pineapple, shredded coconut, oil, eggs, water, and vanilla. The batter is spread in a greased 9×13-inch pan and baked until a toothpick inserted in the center comes out clean, creating a simple cake with fruit and coconut throughout.
A glaze is whisked from powdered sugar and pineapple juice while the cake bakes, then drizzled over the warm cake after a short cooling period. Toasted coconut finishes the top, adding a second coconut layer and a little crunch before the cake cools completely.
Get the full Pineapple Coconut God Bless America Cake recipe
Pineapple Coconut Surprise Cake
Pineapple Coconut Surprise Cake begins with a yellow cake mix prepared according to package directions and baked in a large greased pan. Once baked, it is topped with a creamy layer made from softened cream cheese, milk, and instant vanilla pudding mix beaten until smooth and creamy.
Drained crushed pineapple is spread over that filling, followed by thawed Cool Whip and a full layer of flaked coconut pressed lightly into place. The cake is covered and refrigerated, preferably overnight, so the layers settle and the slices hold together more neatly when served.
