A humid July evening, the kind that leaves you longing for something sweet and a little bit wild. You’ve got friends drifting in, a cooler stocked with lemonade and local brews, and the scent of burgers flirting with the breeze. What you need is a dessert that feels like a celebration and a vacation, all rolled into one.
Imagine pressing your fork—really, more of a mini shovel—into a slice of cake that’s sweet, tangy, and bursting with summer flair. Pineapple, coconut, and bright berries come together like a fireworks display in every bite. It’s the kind of dessert that makes people pause mid-conversation and grin.
Why You’ll Love It
Here’s the thing: life’s too short for plain cakes. This one doubles as a conversation starter—seriously, expect requests for the recipe—and a flavor bomb. It’s moist but not soggy, tangy but not puckering, and the frosting holds up even if the sun’s beating down. The red berries, white coconut, and blue fruits are arranged like tiny fireworks—no fancy cutters needed. Plus, it’s flexible: swap in a gluten-free mix or vegan cream cheese, and no one’s the wiser.
Timing and Servings
Prep time: about 15 minutes (ample time to catch up on backyard chatter)
Bake time: 25–30 minutes (good moment to top off drinks)
Cooling & frosting: 45 minutes (yep, you deserve a break)
Total time: around 1½ hours, though it zips by
Yields: 12–16 generous slices—more if the crowd’s polite
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, juice included
- ⅔ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp coconut extract
- 1 can (15 oz) cream of coconut (e.g., Coco López)
- 1 cup shredded coconut, toasted
- ½ cup chopped pecans (optional—but oh, that crunch)
- Fresh pineapple slices
- Maraschino cherries
- Blueberries and raspberries
Directions
- Preheat to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper—no drama when you slice.
- In a large bowl, whisk the cake mix, crushed pineapple with its juice, oil, eggs, and vanilla. Sixty seconds is all it takes; overmixing equals a denser crumb.
- Pour into the pan, smooth the top, and bake for 25–30 minutes. A toothpick should come out clean. Let it cool on a rack for 30 minutes—enough time to check texts and refill cups.
- For the frosting, beat the cream cheese and butter until fluffy. Add powdered sugar and coconut extract gradually. Pour in the cream of coconut last, then whip until cloud-light. If you’ve ever daydreamed of frosting you could float on, this is it.
- Spread the frosting over the cooled cake. Sprinkle on toasted coconut and pecans. Now the fun part: arrange pineapple slices, cherries, blueberries, and raspberries in stripes and star patterns—no special tools needed.
- Chill for at least an hour so everything sets. For neat slices, dip your knife in hot water, wipe it dry, and slice. Wipe between cuts if you want crisp color divisions. Garnish each piece with a mint sprig or extra coconut before serving.
Variations
- Gluten-Free: Use a certified gluten-free yellow cake mix. Same steps, zero stress.
- Dairy-Free: Swap in plant-based cream cheese and vegan butter. The cream of coconut is already dairy-free.
- Nut-Free: Omit pecans or trade them for toasted sunflower seeds.
- Berry Bonanza: Skip pineapple slices and pile on strawberries and blackberries.
- Mini Bundts or Cupcakes: Divide batter into mini pans or liners for bite-sized fun.
- Adult Twist: Stir a splash of rum or coconut liqueur into the frosting for subtle warmth.
- Citrus Zing: Fold in a tablespoon of lemon or lime zest to the batter for extra brightness.
- Floral Flare: Top the frosted cake with edible flowers—think pansies or violets—for a pretty pop.
Storage & Reheating Tips
Keep the cake in the fridge, loosely covered, for up to four days. If you need longer storage, freeze unfrosted slices—wrapped in plastic—for up to a month. Thaw overnight in the fridge, then frost before serving. To freshen a frozen slice, brush it with pineapple juice and let it warm to room temperature for 10 minutes. If you’re craving a slightly softer bite, zap it in the microwave for 5–8 seconds—just enough to take the chill off without melting the frosting.
FAQs
Can I make this ahead?
Absolutely. Bake and frost it a day early, then add fresh fruit just before serving so colors stay bright.
What about frozen berries?
You can use them, but thaw and drain first to avoid soggy spots and purple streaks in the frosting. Fresh is ideal for that signature red, white, and blue effect.
Why did my cake sink?
Often it’s oven temperature or peeking too early. Make sure your oven’s fully heated and resist opening the door until the last five minutes.
My frosting is too thin—help!
Chill the mixing bowl for about 10 minutes, then beat in extra powdered sugar until it thickens. A quick fix that works wonders.
Conclusion
This Pineapple Coconut God Bless America Cake is your secret weapon for summer gatherings—bright, breezy, and bursting with flavor. It pairs like a charm with cold lemonade or a frosty beer, and it’s simple enough that you won’t break a sweat pulling it together. Bring it to your next barbecue, backyard bash, or pool party, and watch how fast it disappears. Before you know it, everyone will be asking for seconds—and maybe even your autograph.
Pineapple Coconut God Bless America Cake
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple (juice included)
- ⅔ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1 can (15 oz) cream of coconut (like Coco López)
- 1 cup shredded coconut, toasted
- ½ cup chopped pecans
- Fresh pineapple slices
- Maraschino cherries
- Blueberries and raspberries
Instructions
- Heat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment.
- In a large bowl, whisk together the cake mix, crushed pineapple (juice and all), oil, eggs, and vanilla until smooth—about 1 minute.
- Pour batter into the pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean. Let it cool on a wire rack for 30 minutes.
- In your mixer bowl, beat cream cheese and butter until fluffy. Add powdered sugar and coconut extract, then slowly pour in the cream of coconut. Beat until the mixture is light and airy.
- Spread frosting evenly over the cooled cake. Sprinkle the toasted coconut and pecans, then arrange pineapple slices, cherries, blueberries, and raspberries in a stripes-and-stars pattern.
- Refrigerate for at least 1 hour to let everything set. Slice with a knife dipped in hot water for picture-perfect edges.
