My Grandson’s Pineapple Cake

Pineapple Cake

When my daughter said she was making a pineapple cake I wasn’t sure I’d like it. I love fresh pineapple but growing up the elementary school I attended served a pineapple upside down cake. I never learned to love the taste of cooked pineapple and always gave my serving away to a friend.

It wasn’t me who wanted the cake anyway, it was my 4 year old grandson. Out of the blue he requested that his mother make him a pineapple cake. We aren’t sure where he developed a passion for pineapple, but it is definitely sincere.

My daughter is very busy and doesn’t do a lot of baking but how could she turn down his puppy dog eyes?

She couldn’t resist him, of course, so she went to the store and gathered up what she needed to bake him a pineapple cake.

To me the best time to eat cake is right after it comes out of the oven and this cake was no exception. The glaze on the cake was still warm and definitely added to the the rich flavor.

The cake was so good that we gobbled it up before I thought to make a picture! By the time I remembered this was all I had left on my plate. I literally ate every crumb!

So how do you make this delicious cake?

My Grandson’s Pineapple Cake

What it takes to make it….

1 box of Duncan Hines butter golden cake mix

softened butter

eggs

water

15 oz. can cream of coconut (not coconut milk)

1 15.25 oz. crushed pineapple in juice

1 8 oz. tub frozen whipped topping, thawed

sweetened coconut flakes

What to do next….

Prepare cake according to directions on box and bake according to directions on box, as well.

While cake is cooking, drain crushed pineapple into a bowl and save the juice. In a different bowl stir together cream of coconut, sweetened condensed milk and pineapple juice.

The cream of coconut may be lumpy so be sure and stir until you get most of the lumps out. Once everything is mixed together the batter will be thin. When the cake is done take it out of the oven and begin poking holes in the top.

When you have the holes poked then pour cream of coconut over the cake. Cake will look gooey. Wait about 30 minutes and let it cool. Then top with crushed (and drained) pineapple.

Finally, add whipped topping and then sprinkle on coconut.

If there is any left after you serve it then cover with plastic wrap and keep in the fridge. We didn’t have this problem due to everyone