Easy Pineapple Cake

Total Time
45mins
Prep 15 mins
Cook 30 mins

Glazed pineapple cake topped with toasted coconut. Great served with a tropical flavor sherbert

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour a 9x13 inch baking pan.
  3. Place cake mix, yogurt and eggs in a bowl and mix on low speed 2 minutes.
  4. Add drained pineapple and mix to combine.
  5. Pour into prepared pan and bake and bake 30 minutes.
  6. Remove to a wire rack and cool slightly.
  7. Place sugar and 2 tbls reserved juice in a small bowl and stir until smooth.
  8. Spread over still warm cake and sprinkle with coconut.
  9. Cool completely before slicing.

Reviews

(2)
Most Helpful

This cake was delicious. I followed the recipe. I only put coconut on half of the cake, as I had some non-coconut lovers. I had company and the cake disappeared quick. We had it with orange sherbert and it went great. Thanks Lorac for a quick and tasty cake recipe.

Southern Rose August 10, 2008

I made this recipe exactly as written with no deviations. I made this cake to go along with a dish I made for my BFF to take to her elderly parents. The cake received rave reviews! They told me it was moist, flavorful and it was a perfect match with French vanilla ice cream on a hot Summer night, such as last night. I found this recipe to be quite easy and it turned out very attractive.

Brandess July 16, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a