This page continues a collection of pineapple desserts with five different bakes and chilled treats.
The recipes here include no-bake layering, bar-style baking, and several coconut-forward cakes.
Find your recipe
- No-Bake Pineapple Cream Dessert
- Pineapple Cake Bars
- Pineapple Coconut Surprise Cake
- Pineapple Coconut God Bless America Cake
- Pineapple Spoon Cake
No-Bake Pineapple Cream Dessert
No-Bake Pineapple Cream Dessert starts with a simple graham cracker crust made from crumbs and melted butter pressed into a 9×13-inch dish. The crust chills while the filling is prepared, helping the layers hold together when the dessert is sliced and served chilled.
The filling is beaten from softened cream cheese, powdered sugar, and vanilla until smooth, then folded with drained crushed pineapple and whipped topping. After spreading it over the crust, the dessert is covered and refrigerated for at least 4 hours until set.
Get the full No-Bake Pineapple Cream Dessert recipe
Pineapple Cake Bars
Pineapple Cake Bars combine a crumbly butter crust, a pineapple sour cream filling, and a coconut-leaning icing. The base is pressed into a greased 9×13-inch dish and baked first, which gives the bars structure before the fruit layer is added.
The filling is whisked from eggs, flour, sugar, salt, drained crushed pineapple, and sour cream, then poured over the slightly cooled crust and topped with the reserved crumbs. After baking until the top is golden and the filling is set, the bars are finished with a powdered sugar icing made with coconut extract and half and half.
Get the full Pineapple Cake Bars recipe
Pineapple Coconut Surprise Cake
Pineapple Coconut Surprise Cake uses yellow cake mix and vanilla pudding mix as the base, then folds in drained crushed pineapple, shredded coconut, and optional chopped nuts. The batter is poured into a prepared 9×13-inch pan and baked until a toothpick comes out clean.
A key step comes after baking: while the cake is still warm, holes are poked all over the top and the reserved pineapple juice is drizzled over it. That extra moisture and pineapple flavor help create a soft cake that can be served plain, with coconut, or with powdered sugar.
Get the full Pineapple Coconut Surprise Cake recipe
Pineapple Coconut God Bless America Cake
Pineapple Coconut God Bless America Cake is another 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 set, making a straightforward sheet cake with a tropical profile.
Its finish comes from a simple glaze whisked with powdered sugar and pineapple juice. After the cake cools for 10 minutes, the glaze is drizzled over the warm surface and topped with toasted coconut, then the cake cools completely before serving.
Get the full Pineapple Coconut God Bless America Cake recipe
Pineapple Spoon Cake
Pineapple Spoon Cake is a slow cooker dessert built from yellow cake mix, water, eggs, melted butter, crushed pineapple, coconut, and pecans. The batter is poured into a well-greased slow cooker, then covered with paper towels under the lid to help manage condensation during cooking.
Once the cake is cooked through, a glaze made with powdered sugar, reserved pineapple and juice, melted butter, coconut, and pecans is whisked until smooth and poured over the top. After a brief covered rest to let it set, the dessert is scooped warm and can be served with optional whipped cream.
