Lemon Blueberry Dump Cake with 3 Ingredients

My lemon blueberry dump cake with 3 ingredients recipe is super easy because it’s so simple:

Blueberry Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box lemon cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Zest – 1 Tablespoon lemon zest. If you don’t have zest, replace it with 1.5 teaspoons of extract.

Lemon Juice – 2 Tablespoons freshly-squeezed lemon juice.

Tools:

9×13 Baking Dish – I used a glass Pyrex dish, but aluminum or tin is fine, too.

Spatula – For spreading out the pie filling.

Fork – To smooth out the cake mix and break up the lumps.

Sharp Knife – For cutting the butter into thin slices.

How to Make Lemon Blueberry Dump Cake with 3 Ingredients

Learning how to make blueberry dump cake with 3 ingredients is easy. Just follow the steps below:

Grease a 9×13 Baking Dish

Before starting the recipe, remember to grease the baking dish with butter or cooking spray.

Dump in the Pie Filling

As the name suggests, the first step in this 3-Ingredient lemon blueberry dump cake recipe is “dumping” the cans of pie filling into the baking dish. Use a spatula or spoon to distribute it evenly in the dish.

Add the Lemon Juice and Zest (Optional)

Although you only need 3 ingredients to make this recipe, I highly recommend adding lemon juice and zest: they’ll really add to the flavor.

Dump in the Lemon Cake Mix

Once the blueberry pie filling is evenly distributed in the baking dish and the lemon juice and zest are added (if using), “dump” in the cake mix by shaking the bag as you move it over the filling. Don’t worry about breaking up the lumps–you’ll do that next.

Smooth Out the Cake Mix

Then, use a fork to smooth out the cake mix. Don’t mix the cake mix into the pie filling or pat it down; instead, simply drag the fork across the top so you can distribute the cake mix evenly. As you do this, use the fork to break up any lumps of cake mix, too.

Slice the Butter into Small Pads and Lay the Butter on the Cake Mix

Even though the next step in this lemon blueberry dump cake with 3 ingredients recipe is the most tedious and time-consuming, it’s also the most important. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

As you cut the butter into pads, lay the slices on top of the raw cake mix. Ideally, they should almost be touching, but not quite–maybe a few millimeters apart–so that you can cover entire surface with only 2 stick of butter. Be sure to spread out the butter evenly; otherwise, you’ll end up with dry spots.

Bake

Once the butter is laid across the top, bake the dump cake at 350F, uncovered, for 1 hour.

Cool and Serve

After letting the dump cake cool enough to eat, serve and enjoy!

Lemon Blueberry Dump Cake with 3 Ingredients FAQ’s

Although this recipe is easy to make, you might still have a few questions. If so, here are answers to some frequently asked questions:

How Many Servings Does this Recipe Make?

This 9×13 dump cake should give you at least 12-16 servings that are of a decent size to satisfy a craving.

What to Serve with 3-Ingredient Lemon Blueberry Dump Cake

Even though my 3-Ingredient lemon blueberry dump cake with pie filling is delicious on its own, you can also serve it with vanilla ice cream, whipped cream, or cool whip. Some lemon curd might be good, too, as well as some fresh blueberries.

How Long to Bake Lemon Blueberry Dump Cake?

Bake lemon blueberry dump cake in the oven at 350F for 60 minutes, uncovered. Every oven is different, so you might have to cook your dump cake for less or more time. So, I suggest checking on it after 45 minutes.

How Long to Let Lemon Blueberry Dump Cake Cool Before Serving?

Although you could serve this lemon blueberry dump cake right out of the oven, I suggest letting it cool for at least 30 minutes so that the slices hold their shape when cut and served.

How Long Does this Dump Cake Keep?

If kept in the refrigerator, lemon blueberry dump cake with 3 ingredients should keep for 2-3 days.

Can You Freeze Dump Cake?

Yes! Once the dump cake has cooled, cut it into individual servings, put them on disposable plates, wrap the plates in plastic, and then freeze.

When you want to serve a slice, take it out of the freezer, unwrap, and let it thaw in the refrigerator for a few hours. Once thawed, microwave on HIGH in 30-second ingredients until it’s heated through.

Can You Make 3-Ingredient Lemon Blueberry Dump Cake in a Crock Pot?

Yes! As shown by Heidi of TheFrugalGirls.com, you can make lemon blueberry dump cake in a crockpot. However, since the crockpot locks in most of the moisture, the topping won’t get as browned as crispy as in my version: if you want a golden brown, crispy top, you need the dry heat of the oven.

Can I Make this Dump Cake with White or Yellow Cake Mix?

Yes! If you can’t find lemon cake mix, you can definitely use white or yellow cake mix. Since you’ll be missing lemon flavor, the lemon juice and zest because essential.

Lemon Blueberry Dump Cake Recipe Variations

If you want to switch things up, possible variations of this recipe include:

Different Cake Mix – Strawberry, spice, or even chocolate cake mix would take this dump cake in a whole different direction, so experimenting a bit would be fun.

Cream Cheese – Dolloping cream cheese into the blueberry pie filling would give this a cheesecake-like twist.

Lemon Oreos – Some food bloggers, especially on TikTok and Pinterest, suggest putting a layer of lemon Oreos under the blueberry pie filling.

More Lemon Recipes

If you’re as much of a lemon-lover as I am, be sure to check our these other amazing desserts:

3-Ingredient Lemon Dump Cake – If you like the flavor of lemon but not the acidity, this is for you.

Lemon Chess Pie – My version of this old-fashioned dessert is full of southern flavor.

Other Blueberry Recipes

Blueberry is an amazing flavor. If you can’t get enough, you might also want to try:

3-Ingredient Blueberry Dump Cake – If you’re looking for a quick and simple berry dessert, this it it.

Lemon Blueberry Dump Cake with 3 Ingredients Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Lemon Blueberry Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Eggnog Cake: The Perfect Christmas Cake

Traditional Eggnog Cake

Since the rich, heavy flavors or eggnog lend themselves to a thick cake, most old-fashioned recipes call for making either a bundt cake or pound cake. These cakes are often finished with an eggnog glaze or a dusting of powdered sugar: the cakes are so sweet on their own that a thick frosting would be too much.

Outside of the United States, Eierlikoerkuchen is a traditional German cake flavored with egg yolks and brandy. Karen from GermanGirlInAmerica.com describes the flavor as eggnog but without nutmeg, so it’s definitely similar. As you can see, people all over love to make eggnog-flavored cakes!

My Eggnog Cake With Box Mix Recipe

Although I am sure those recipes are delicious, I wanted something different. I absolutely love southern-style layer cakes such as coconut cake with box mix, so I wanted to see if I could come up with a recipe of my own.

Also, even though many of the classic eggnog cakes do not have a lot of frosting, I love layer caked with plenty of frosting. I knew that the cake would be thick, rich, and sweet, so I decided on cream cheese frosting because I thought the tanginess would help balance out the sweetness.

In addition to being delicious, I also wanted a recipe that would be quick and easy. Using a box of cake mix makes any recipe a lot easier, so used a box of white cake mix as a starting point from which I developed my recipe–and honestly, I think it turned out very well.

Eggnog Cake With Box Mix Ingredients

Like I said, my eggnog cake with box mix recipe is easy to make. Let’s go over the ingredients:

Eggnog Cake

White Cake Mix – A box of either white or yellow cake mix is fine.

French Vanilla Instant Pudding – Although you could use plain vanilla, I thought the egginess of French vanilla would help recreate the filling of classic eggnog.

Eggnog – A cup of a good, storebought eggnog is totally fine.

Sour Cream – Although you won’t find sour cream in hardly any eggnog recipes, it works in this cake because it not only helps to make the cake fluffy but also balances out the sweetness.

Melted Butter – Traditional eggnog has cream, so it makes sense to use the fat from cream in this recipe.

Eggs – Eggnog is basically a sweet egg custard, so I made sure to add 4 eggs instead of my usual 3.

Rum Extract – The combination of rum and vanilla is what gives eggnog its unique flavor.

Cinnamon – Along with nutmeg, cinnamon is a must in eggnog.

Nutmeg – Many would argue that nutmeg is one of the distinguishing flavors in eggnog, so even if you aren’t a fan, I would add at least some.

Vinegar – Similar to sour cream, the vinegar helps to create an acidic environment for the leavening agent, as well as tones down the sweetness.

Cream Cheese Frosting

As usual, I used my cream cheese frosting without butter recipe. It has a lot fewer calories than the traditional recipe, so it’s great for balancing out a rich cake. To make the frosting, you will need:

Cream Cheese – 1 8 oz block

Vanilla Extract – 1/2 teaspoon

Powdered Sugar – 1 pound (454g)

Salt – 1/8 teaspoon

As you can see, my eggnog cake recipe incorporates all the right ingredients to recreate the flavor of a glass of Christmas eggnog in cake form. Although I liked how my cake turned out, later on in the article I will suggest ways in which the recipe could be tweaked (mainly, adding more spices / extract).

Can I Make This Cake When Fresh Eggnog Isn’t At The Grocery Store?

Eggnog is usually only available in stores around Christmas, so you’re probably wondering if you can make this recipe without actual eggnog. I know it sounds weird, but I think you actually could!

If you don’t have homemade or storebought eggnog but still want to make this recipe, as a substitute I would mix together:

7 Tablespoons whole milk

7 Tablespoons heavy whipping cream

2 large eggs (with the yolk)

2 Tablespoons white sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

1/4 teaspoon rum extract (Although you can add extra vanilla extract, I HIGHLY recommend adding a bit of rum extract)

Basically, you’re mixing together all the usual ingredients in fresh eggnog without having to worry about making a drinkable custard. Since the cake will be baked anyway, it doesn’t matter if the ingredients are fully combined.

7 Tablespoons? Why Not 1/2 Cup?

8 Tablespoons is equal to 1/2 cup, just 1 more Tablespoon than the amount of milk and cream called for in this eggnog substitute. Although you could just “round up” and use 1/2 cup of each, I’m afraid that, together with the eggs, it would be too much moisture in the batter.

Leave Out The Sugar?

Actually, if you make your own substitution for fresh eggnog, you might want to think about using less sugar, maybe 2 Tablespoons, and adding a bit more milk and cream. The cake mix and instant pudding have sugar, so leaving out the added sugar would make the cake less sweet.

How to Make Eggnog Cake with Box Mix

Learning how to make my eggnog cake with box mix recipe is easy. All you have to do is follow a few, simple steps:

Mix the Ingredients With the Cake Mix

Some cake recipes require you to add the ingredients in a certain order–but not this one. Since this eggnog cake starts with a box of white cake mix, all you have to do is add the ingredients in a bowl and then combine.

The only thing to keep in mind is to try to bring the ingredients as close to room temperature as possible. So, I recommend taking the eggs, eggnog, and sour cream out of the refrigerator about an hour before you make the cake.

I would also suggest letting the melted butter cool down slightly before adding it to the batter. You don’t want to accidentally make scrambled eggs in cake batter!

Bake

After mixing all the ingredients together, pour the batter into prepared 8-inch cake pans and bake at 325 F for 45 minutes. Although you want the cake pans to cool down enough to handle, it’s a lot easier to get cake out of the pan when the pans are still warm.

Make the Frosting

While letting the cake layers cool down completely, it’s time to make the frosting. As I started earlier, I used no butter cream cheese frosting so that the tanginess could help balance out the sweetness of the cake, but I’m sure many types of frosting would work, too.

Assemble the Cake

With the cake layers cooled completely and the homemade frosting ready, it’s time to assemble the cake. After putting frosting on the bottom layer, I added a sprinkling of cinnamon and nutmeg on top of the frosting before adding the top layer so that the cake would have more flavor.

After the cake was fully frosted, I sprinkled nutmeg and cinnamon on the top. Not only did the extra spice add flavor, but it also helped create the image of a class of eggnog with nutmeg and cinnamon sprinkled on the foamy top.

Chill

Once the cake is frosted, cover and chill for at least 2-3 hours, preferably 4–if not overnight–before serving. Although it’s temping to dig in right away, letting it chill will let the flavors mature. Besides, eating a chilled sliced of eggnog cake is more reminiscent of drinking a glass of cold eggnog.

Serve

When the cake is ready, it’s time to serve. Honestly, I can’t think of a better dessert on Christmas Eve or Christmas Day.

What To Serve With Eggnog Cake With Box Mix?

This eggnog cake with box mix is absolutely delicious on its own, you could serve it with:

A glass of eggnog – It just makes sense, lol.

A scoop of vanilla (especially French Vanilla)–or even eggnog–ice cream – Cake and ice cream is a classic.

A cup of strong black coffee – To balance out the sweetness.

However you choose to serve this southern-style eggnog layer cake, I’m sure you’ll love it!

Can I Add Real Rum to Flavor the Cake?

Yes, you can! In fact, I think that adding real rum instead of just extract is a great idea. I would suggest adding 2 Tablespoons of rum.

Can You Bake Eggnog Cake Ahead Of Time?

Yes, you can! Because of the amount of liquid in this cake, it should stay moist for multiple days, especially if frosted with a thick layer of icing and covered with plastic or placed in a cake carrier. If you want to make this cake for Christmas Eve or Christmas Day, you can make it up to 3 days in advance.

Honestly, I think the cake will taste better if the flavors have time to mingle. So, I suggest making the cake the day before you plan to serve.

Can You Freeze The Cake?

Yes, you can! After baking and cooling the cake layers, wrap them in plastic wrap and freeze for up to 2-3 months. When you’re ready to assemble the cake, simple thaw in the refrigerator and then assemble normally.

Unfortunately, I wouldn’t recommend freezing a frosted cake, or even individual pieces with frosting. I think that once the frosting thaws, the texture would change and become very unpleasant.

Can You Make Eggnog Cake Without Fresh Eggnog?

Yes, you can! As explained above, you can add ingredients that would normally be found in eggnog as a substitute if you don’t have fresh eggnog on hand. In fact, this recipe is so versatile, you could make this cake during the summer, not just for Christmas!

A Chef’s Review

My eggnog cake recipe I developed is exactly what I had in mind. It captures the look and feel of a southern layer cake while also representing the flavors and appearance of a glass of eggnog. The cake itself was moist and fluffy, and the cool, creamy cream cheese frosting was the perfect addition.

Even though this cake tasted great, I honestly expected the eggnog flavor to be a bit stronger. That’s why I would recommend that people who really like eggnog add a bit more rum extract and spices. Other than that, this Christmas recipe is definitely a great one to make during the holiday season.

Possible Changes to the Recipe

Although I really liked this cake, a few changes could be made to give it even more eggnog flavor:

Changes to the Current Recipe

More spices – I would add 1 teaspoon each of cinnamon and nutmeg to the cake itself, then sprinkle 1/4 teaspoon each on top of both the bottom and top layers after putting on the frosting.

More rum extract – I would increase the rum extract to 2 teaspoons to make the flavor stronger.

Things to Try in the Future

Add real rum – Since rum extract is such an important ingredient in this cake, I am curious what real rum would do to the flavor profile.

Add other spices – Some eggnog recipes have other spices like cloves. I’ve made homemade eggnog with only cinnamon and nutmeg, and it tasted just like the storebought eggnog I grew up drinking as a kid. So, I don’t think all eggnog recipes have cloves. However, now I’m curious how cloves would be in this cake…

Other Christmas Dessert Recipes

Sweetened Condensed Milk Fudge Recipe

Eggnog Cake with Box Mix Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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Dump Cake: Easy Pumpkin Recipe with Few Ingredients

What Is a Dump Cake?

Originally created in the mid 20th century, dump cakes are a retro recipe that’s making a comeback. The first recipes called for pouring, or literally “dumping” canned cherry pie filling or crushed pineapple into a baking dish, sprinkling raw cake mix on top, laying pads of butter on top, and then baking. As the cobbler baked in the oven, the butter would melt into the cake mix, turning it into a sweet, crunchy crumble.

Can You Make a Pumpkin Dump Cake?

Although the original dump cake recipe had canned cherry and pineapple, since then professional chefs and home cooks have experimented with other types of canned pie filling, creating new versions. Given the availability of canned pumpkin, I was curious if a pumpkin dump cake would be possible.

Easy Pumpkin Dessert with Few Ingredients

I’m really glad I decided to be a bit adventurous because this pumpkin dump cake was a big success because it was delicious to eat and easy to make. Instead of rolling our pie crust or making pumpkin filling, all I had to do was open a few cans and boxes, pour them into a 9×13 dish, top with butter, and bake. If you’re looking for an easy fall dessert with just a few ingredients, this is it.

Pumpkin Dump Cake Ingredients

Like I said, this recipe is really easy because there are so few ingredients:

Spice Cake Mix – In my opinion, spice cake mix is what really makes this dump cake delicious. The flavors are very similar to the spices in a traditional pumpkin pie, so it works perfectly with the pie filling.

Pumpkin Pie Filling – Just like other kinds of canned pie filling, pumpkin pie filling already has spices and sugar, so you don’t have to add anything else.

Butter – Butter makes everything better, lol

Can You Use Canned Pumpkin?

Yes! Although I used pumpkin pie filling in this recipe, I think you could use 100% pure canned pumpkin as well, provided that you make some changes to the recipe. First, empty the pure pumpkin cans into a bowl, and then add:

1 Tablespoon pumpkin pie spice – Or, 1 Tablespoon of a combination of spices such as cinnamon and nutmeg.

1 cup light brown sugar – I think 1 cup of sugar would be enough for a 9×13 pan, especially since the spice cake mix already has sugar.

Can You Use A Different Type of Cake Mix?

Yes! As previously stated, I think that using spice cake mix is best since it’s so flavorful. However, if all you have is white or yellow cake mix, you can still make this recipe. Just add:

1 Tablespoon pumpkin pie spice – You could also had 1 Tablespoon of a mix of cinnamon, nutmeg, and other pumpkin pie spices.

How to Make Pumpkin Dump Cake with 3 Ingredients

Although learning how to make pumpkin dump cake with 3 ingredients is easy, it’s still good to go through the steps in detail. This recipe is for a 9×13 dish:

Dump in the Pumpkin Pie Filling

After greasing the 9×13 pan with butter, the first step in the recipe is very straightforward. Hence the name, all you have to do is “dump” the 2 cans of pumpkin pie filling into the baking dish. If using 100% pure pumpkin, pour the contents into a bowl and add the spices and sugar before pouring the soon-to-be cobbler filling into a bowl.

Once the filling is in the baking dish, use a spatula or spoon to smooth it out. You don’t have to be perfect: this is supposed to be an easy, homemade dessert.

Add Extra Cinnamon?

Although both the cake mix and pie filling already have spices, I thought back to similar recipes I had done in the past such as apple dump cake. In those recipes an extra ingredient or two helped make them good, so I decided to add an extra 1/2 teaspoon of cinnamon by simply sprinkling it on top of the filling.

Looking back, I don’t think the extra cinnamon made a huge difference, but if you want to add some more spice(s), go ahead. I just wouldn’t add more than an extra teaspoon.

Sprinkle on the Spice Cake Mix

After pouring in the filling, smoothing it out, and adding any extra spices, it’s time for the cake mix. Once again, this recipe lives up to its name: all you have to do is “dump” the cake mix into the baking dish by sprinkling it on top of the filling. You do not have to mix: just make sure the raw cake mix is sitting on top of the filling.

Smooth Out the Cake Mix

Without mixing it in or packing it down, take a fork or spoon and smooth out the cake mix, breaking up any lumps as you go. Just like with the pumpkin pie filling underneath, try to spread out the cake mix as evenly as possible–but don’t worry about being perfect.

Add the Butter

The hardest, most time-consuming step in making a dump cake cobbler is the last one: adding the butter. Although this steps takes a bit of time, it’s worth it. To make this as easy as possible:

Make sure your butter is cold – Be sure to keep it in the refrigerator until you’re ready for the last step; in fact, you might want to put it in the freezer for 5 to 10 minutes to make sure it’s cold.

Slice the butter into thin pads – Use a sharp knife to cut the butter into thin slices. In each tablespoon of butter, you should be able to make 4-6 pads of butter.

Lay the pads of butter on top of the cake mix – Place them at most 1/4 inch apart, if not closer. That way, there won’t be any dry spots in the cake mix.

By placing pads of butter on top of the cake mix, the butter will melt down into the raw cake mix as the dump cake bakes, creating a crunchy crumble. Like I said–this step is time-consuming, but worth it.

Can You Pour Melted Butter on Top Instead?

I have seen some dump cake recipes online in which people pour melted butter on top of the cobbler and then bake. Although this is easier and faster, I think it would be hard to make sure some of the melted butter touched all of the cake mix: you would be guaranteed to have many dry spots.

However, a YouTube subscriber suggested freezing the butter, grating it on a cheese grater or in a food processor, and then sprinkling the grated butter on top of the cake mix. I haven’t tried that, but I think it would work, so if you give that a try, let me know!

Time to Bake!

After adding the butter, it’s time to bake. Get ready for something good!

What Can You Serve with 3 Ingredient Pumpkin Dump Cake?

Honestly, I think this pumpkin dump cake is flavorful enough to eat plain. However, whipped cream or Cool Whip and pumpkin pie is a classic combination, and I think either would be good with this cobbler, too–especially with a sprinkle of cinnamon as in my YouTube thumbnail. I’m sure some vanilla ice cream would be good, too.

Should Dump Cake Be Refrigerated?

Yes, it is recommended to store your dump cake cobblers in the refrigerator. I don’t cover them because the trapped moisture might make the crumble soggy.

How Long Does Pumpkin Dump Cake Last?

Your 3 ingredient pumpkin dump cake, like most other cake mix cobblers, should last 2-3 days in the refrigerator. Beyond 3 days, the moisture in the refrigerator will likely start making the crumble topping less crunchy, taking away from one of the things that makes this dessert so good.

Can You Freeze Dump Cake?

Yes, you can freeze dump cake. Simply place individual portions on disposable plates, wrap them tightly, and place them in the freezer. They should maintain their quality for a few months.

A Chef’s Review

Although I wasn’t sure how this was going to turn out, I really liked this easy pumpkin dump cake with 3 ingredients. Honestly, I don’t really care for pumpkin pie (I think my butternut squash pie recipe is a much better “pumpkin” pie), but I liked this a lot more than I thought I would because the spice cake mix crumble was so flavorful.

If you really like pumpkin pie, I think you’ll love this. For something with so ingredients, this is very full of flavor. It was definitely one of the best dump cakes I’ve ever made. If you’re looking for a fall dessert, this would be perfect for Thanksgiving.

Possible Changes to the Recipe

Although I think this recipe turned out perfectly, some ways in which you could switch up the recipe include:

A Different Cake Mix – I have heard of people adding pumpkin puree to chocolate cake, so I wonder how this would be with chocolate cake mix.

Chocolate Chips – Along those same lines, sprinkling chocolate chips on top of the pumpkin pie filling before adding the cake mix might be good, too.

Other Dump Cake Recipes

If this 3 ingredient pumpkin dump cake sounds like something you would like, be sure to check out my some of my other cake mix cobbler recipes.

Cherry Dump Cake

Blueberry Dump Cake

Strawberry Dump Cake

These dump cakes are not only easy to make but also good for crowds, so be sure to give them a try.

Other Pumpkin Recipes

If you can’t get enough of this classic Thanksgiving ingredients, be sure to take a look at:

Crustless Pumpkin Pie – This light, airy soufflé-like dessert has all the great flavor of the traditional recipe but with a lot fewer calories.

Pumpkin Dump Cake with 3 Ingredients Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Pumpkin Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Pineapple and Coconut: Two Southern Ingredients

From tropical smoothies to piña coladas, pineapple and coconut are found in many recipes. Although neither pineapple nor coconut grows well in the southern United States (except South Florida), both can be found in many southern recipes. Let’s examine how these ingredients became so common in southern cooking.

Pineapple

Pineapple, especially canned pineapple, was incorporated into southern cooking because of the proximity of pineapple plantations in Central America to southern ports. Canned pineapple was unloaded from ships in the South, so it was very plentiful. Chefs fell in love with this easy-to-use and flavorful ingredient, so it found its way into many traditional recipes, such as pineapple upside down cake, among others.

Coconut

Once again, geography played a part in the history of coconut cake in the South. Coconut cakes were baked in New Orleans and Charleston as far back as the early 1800’s, but it wasn’t until commercially shredded and dried coconut became available in the late 1800’s that coconut cakes and coconut as an ingredient became widespread.

Nowadays, shredded coconut is found in not only coconut cake itself, but also an extra ingredient in many cakes like carrot cake, Italian cream cake, and Hummingbird cake. In fact, it would be hard for many southerners to imagine Christmas without a snow-white coconut layer cake on their holiday table.

Pineapple and Coconut in a Cake

If pineapple and coconut are delicious on their own, they should be even better together. The tangy, juicy pineapple complements the fatty, dry coconut, and since they’re both sweet, they together in perfect harmony.

This pineapple coconut cake recipe with cake mix and cream cheese frosting recipe is my attempt to improve an old fashioned dessert. By adding a filling made from fresh or frozen pineapple–not canned–this cake is better than ever.

Pineapple Coconut Cake Ingredients

As you can see, this recipe calls for just a few, easy-to-find ingredients. Let’s break down what you’ll need for the cake itself and then the filling:

White Cake Mix – Plain white cake mix is a good neutral canvas, but yellow will work, too.

Crushed Pineapple – As previously stated, it’s in many southern cakes. It’s a quick and easy way to add flavor to the cake layers without cutting up a fresh pineapple.

Orange Jell-O – It sounds odd, but orange and pineapple go together very well.

Shredded Coconut – This is the easiest way to add actual coconut to the cake.

Toasted Coconut – I decorated the sides of the cake with another 1/2 cup shredded coconut. I toasted it, but that’s not necessary.

Sour Cream – It not only adds fat and moisture, but also creates an acidic environment to help make the cake light and fluffy.

Coconut Extract – Another good way to add coconut flavor without having to crack open actual coconuts.

Canola Oil – You can use vegetable oil, but I think canola oil has a more neutral flavor.

Eggs – If you want to make this vegan, I’m sure you could replace the eggs with applesauce.

Fresh Pineapple – I used 2/3 cup fresh pineapple to decorate the top of the cake.

Pineapple Filling Ingredients

Honestly, I think what really makes this cake delicious is the pineapple filling. I made it a bit differently than most other southern cooks, but I think my way is better. Surprisingly, there are just a few ingredients:

Fresh or Frozen Pineapple – Canned is nowhere near as flavorful as fresh or frozen fruit.

White Sugar – Although brown sugar is usually used with pineapple, I wanted my filling to be bright yellow, not muddy brown.

Cornstarch – My go-to thickener. Remember to make a slurry when adding to hot liquids.

Why Use Fresh or Frozen Pineapple And Not Canned?

While researching the filling for this cake, I realized that all the other recipes online called for canned pineapple. As demonstrated in my pineapple upside down cake with cake mix recipe, fresh pineapple is a lot more flavorful than canned; honestly, it’s almost like a different fruit.

Using canned pineapple in the layers is fine, but for the filling, I knew that using fresh or frozen pineapple would put this cake over the top. Even though it’s a bit more work, it’s 100% totally worth it.

Once you have all your ingredients, it’s time to make the cake!

Cream Cheese Frosting Ingredients

As usual, I used my easy cream cheese frosting without butter recipe to frost this cake. Since there is no butter, so it’s a lot lower in calories, and the tangy flavor of the cream cheese comes through a lot stronger, too. For the frosting, you’ll need:

Cream Cheese – Softened, room temperature.

Powdered Sugar – A full pound, 454 grams.

Vanilla Extract – Just 1/2 teaspoon.

Salt – A pinch of salt contrasts sweetness and brings out flavors, so don’t be afraid to add it.

Even though I didn’t put any frosting in the middle of the cake, I didn’t adjust the recipe: I just put a bit more frosting on the outside and on top. I guess you could cut the recipe in half, but honestly, more cream cheese frosting never hurt anyone, haha!

How to Make Pineapple Coconut Cake Recipe with Cake Mix

Although my pineapple coconut cake recipe is easy, there are a few things to keep in mind. If you follow my recommendations, you cake will turn out great.

Making the Cake Layers

Making the pineapple coconut cake itself is easy: just mix all the ingredients in a bowl. I used a hand held electric mixer, but you can mix the cake by hand, too. Even if the directions on the box of cake mix say to mix for 2 minutes, just mix until everything is thoroughly combined: you don’t want to overmix the batter.

Once the batter is ready, pour it into prepared 8-inch cake pans and bake at 325F. While the cake layers are baking, get the ingredients you’ll need for the pineapple filling.

Making the Pineapple Filling

As I said earlier, the pineapple filling is what really makes this cake special. Even though it would be more work, I knew I wanted to use fresh pineapple. Since I only found filling recipes with canned fruit, I used the pineapple sauce for ham recipe I invented as a starting point.

Once I pulled the cake pans out of the oven, I started on the filling. It only took about 20 minutes of cooking, so it was pretty quick and easy: just remember to make a cornstarch slurry at the end.

Honestly, the pineapple filling is was amazing. With fresh pineapple, the filling was incredibly flavorful–at the time, I thought it was perfect. In light of inventing my pineapple pie recipe, I’m now curious how adding a bit of lemon juice and zest would affect the filling: that might bring out the flavor even more.

Cream Cheese Frosting

Although warm pineapple filling would probably soak into the cake a bit and make it very moist and flavorful, I was afraid it would be runny and come out the sides. So, while I waited for the filling to cool off, I made the cream cheese frosting.

Since the cream cheese needs to be room temperature, I recommend letting it sit on top of the oven while the oven preheats and the cake bakes. Also, remember to add the powdered sugar a little at a time so that you don’t get covered in a powdered sugar cloud.

Assembling the Cake

After taking the cake layers out of their pans, making the frosting, and whipping the frosting, it was time to assemble the cake. Honestly, this part isn’t too complicated, especially since you don’t have to worry about accidentally putting too much frosting in the middle.

The only thing to keep in mind is to not bring the pineapple filling all the way to the edge of the top of the bottom layer. If you bring the filling all the way to the edge, some is sure to get squeezed out of the cake when you put on the top layer. Other than that, assembling this pineapple coconut cake is easy.

Toasting the Coconut to Decorate the Cake

Most old fashioned pineapple coconut cakes are decorated with shredded coconut around the side and on the top. Personally, I think they look almost identical to plain coconut cakes, so I wanted to distinguish my pineapple version: that’s why I decided to put toasted coconut around the sides.

Learning how to toast coconut is easy. I baked 1/2 cup shredded coconut at 350F for 8 minutes, stirring every 2 to 3 minutes. Although toasting the coconut isn’t necessary, I highly recommend it since it really brings out the coconut flavor.

When putting small nuts, chocolate shavings, or shredded coconut on the outside of a cake, most people hold the cake with one hand as they put on the extras with the other. I didn’t want to accidentally drop the cake, so I let the cake sit on the counter. I’d rather be safe than sorry.

Decorating the Cake with Pineapple Chunks

I wanted an extra splash of color, so I decided to add actual pineapple to the top of the cake. I baked 2/3 cup of fresh pineapple chunks at 350F for 30 minutes, flipping halfway through. I then put these pineapple chunks on top of the cake. The yellow pineapple stood really stood out against the white cream cheese frosting, so I really liked how it turned out.

Chilling the Cake

Once fully assembled, I chilled the cake in the refrigerator. Even though it might be tempting to cut into the cake right away, letting it chill for at least 4 hours, if not overnight, will give the flavors time to marry and the frosting to harden a bit.

Pineapple Coconut Cake FAQ’s

Can You Make This Cake Ahead of Time?

Like I just said, I think this cake is better after it’s chilled in the refrigerator a bit. Ideally, you would make this cake the night before you plan on serving it. Once made, this cake should be good for at least 3 days, if not longer. However, after more than a week, I think the quality would start to deteriorate.

Can You Freeze This Cake?

You can definitely freeze this cake! However, I don’t think it would freeze well with the cream cheese frosting. If you’re trying to plan ahead for the holidays like Thanksgiving or even Easter, I suggest baking the cake layers and then freezing them without the frosting. Just thaw and then frost before serving.

Can You Thurn This into a Sheet Cake?

Yes, I think this would work well as a sheet cake! The only issue would be the pineapple filling. You might try poking holes in the cake and treating it like a poke cake–that might be good! Or, you could even leave out the cream cheese frosting.

A Chef’s Review

This pineapple coconut cake recipe was a big success. As I just said in the section above, this cake had the perfect balance off pineapple and coconut flavors. Although the cake and cream cheese frosting are good, making the pineapple filling with fresh pineapple is what really put this cake over the top.

Because of this cake, I’m going to have to experiment with more fruit filling in cakes. They add so much flavor and moisture, it’s incredible. As a chef, it’s interesting how one recipe can lead to another.

In short, if you like both coconut and pineapple, then you’ll love this cake. Although there are multiple steps, the dessert is definitely worth it.

Possible Changes to My Pineapple Coconut Cake Recipe

Although this cake was amazing, there are a few things I might want to tweak:

Adding lemon to the pineapple filling – Lemon brings out flavors in a lot of things, and as I found in my pineapple pie and cobbler recipes, pineapple is no different.

Using fresh pineapple in the cake layers – That might make the cake layers even more flavorful.

Pineapple Coconut Cake Recipe with Cake Mix

YouTube Video:

Be sure to watch my YouTube video tutorial:

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