Description
A refreshing dessert made with pineapple and cool whip for a light, fluffy treat.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can crushed pineapple (20 oz)
- 1 container cool whip (8 oz)
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package instructions.
- Fold in the crushed pineapple (with juice) into the cake batter.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Spread cool whip evenly over the top of the cooled cake.
- Sprinkle shredded coconut and chopped pecans on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- Can substitute walnuts for pecans.
- Optional: Add maraschino cherries on top for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pineapple cool whip cake