Description
A light and airy cake layered with creamy textures and tantalizing flavors, featuring pineapple and strawberries, perfect for any gathering.
Ingredients
Scale
- 1 box of vanilla cake mix
- 4 large eggs
- 1 cup water
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 carton (8 oz) whipped topping, thawed
- 1 can (20 oz) crushed pineapple, drained
- 1 cup chopped strawberries
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, and water until smooth and free of lumps. Pour into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
- In another bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in the whipped topping, crushed pineapple, and chopped strawberries.
- Once the cake has cooled, spread the cream cheese mixture evenly over the cake.
- Sprinkle the shredded coconut on top.
- Refrigerate for at least an hour before serving.
Notes
This cake can be prepared a day in advance for deeper flavors. Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg