Servings: 10 people
Calories: 240kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or spatula
- 9x13-inch baking pan
- Toothpick
- Measuring cups and spoons
Ingredients
- 1 box yellow cake mix
- 20 oz crushed pineapple undrained
- 1/2 cup unsalted butter melted
- 1 cup shredded sweetened coconut
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract optional but recommended
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the cake mix, crushed pineapple (with its juice), and vanilla extract. Stir until smooth.
- In a separate bowl, mix the melted butter, brown sugar, shredded coconut, and rum extract.
- Pour the cake batter into the prepared pan and spread it evenly. Sprinkle the coconut topping over the batter and press lightly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Don’t skip the rum extract—it enhances the tropical flavors beautifully. For a healthier version, consider using a gluten-free cake mix or reducing the sugar. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Wrap slices in plastic wrap to freeze for up to 3 months. For an extra treat, serve leftovers with whipped cream or vanilla ice cream.
Nutrition
Calories: 240kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.5mg
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