If you are looking for the best bundt cake recipe to end spring and usher in summer with, our pineapple coconut bundt cake is perfect! With the delicious pineapple and coconut tropical flavors, you will think you are on a tropical island, or maybe wishing you were.
Either way, this easy pineapple coconut cake is the best, and will soon become a favorite family dessert recipe. My family loves when I make it, and I am lucky if it lasts until the next day.
Plus with only 5 ingredients, you cannot find a best, more moist, and flavorful bundt cake recipe. The cake itself is delicious, and then when you pair it with the homemade glaze, it is phenomenal!
Recipe Ingredient Notes
To make Pineapple Coconut Bundt Cake, you will need the following ingredients:
- Box of yellow cake mix
- Crushed pineapple
- Sweetened coconut flakes
- Orange juice
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Large)
- Mixer (Hand)
- Bundt Pan (Regular)
- Serving Platter (Rectangular)
- Non-stick Cooking Spray
How To Make Pineapple Coconut Bundt Cake
- In a large mixing bowl, combine dry cake mix, pineapple and coconut flakes.
- Pour batter into a bundt pan sprayed with nonstick cooking spray.
- Bake according to directions on cake box for a bundt cake.
- Let cool completely in pan for about 90 minutes before inverting onto a plate.
- If desired, drizzle orange glaze on top and sprinkle with extra coconut.
Do I Need to Add the Oil, Eggs, or Water?
For this recipe no you do not, that was not a mistake! Even though the original directions for the cake mix tell you to use oil, eggs, and water, it is not required for this recipe. It makes for a great vegan option as well as a lower fat recipe option. The cake will turn out perfectly with the directions for this recipe.
However, if you do feel the need to use the eggs or oil, you are welcome to put them in and the cake will still turn out. But we love this cake without them.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days are room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Enjoy More Delicious Bundt Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Lemon Blueberry Bundt Cake Recipe
- Lemon Poppy Seed Bundt Cake
- Red Velvet Bundt Cake Recipe
- Triple Chocolate Bundt Cake Recipe
Pineapple Coconut Bundt Cake Recipe
Ingredients
- 1 (15 ounce) box yellow cake mix
- 1 (20 ounce) can crushed pineapple, undrained
- ½ cup sweetened coconut flakes
Glaze:
- ¼ cup orange juice
- 2 cups powdered sugar
Equipment
Instructions
- In a large mixing bowl, combine dry cake mix, pineapple and coconut flakes.
- Pour batter into a bundt pan sprayed with nonstick cooking spray.
- Bake according to directions on cake box for a bundt cake.
- Let cool completely in pan for about 90 minutes before inverting onto a plate.
- If desired, drizzle orange glaze on top and sprinkle with extra coconut.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Hi there, so you don’t use oil or eggs like directed on the cake mix?
I also want to know if you use the eggs and oil and if you use the directions on the cake mix.
Nope! Just add the dry cake mix!
Hi Rita! Just use the dry cake mix and add it with the pineapple and coconut like directed above. Thanks!
No oil or eggs. Just follow the recipe with the ingredients listed. 🙂
Mmmmm! That looks delish! My husband and I went on our honeymoon to Hawaii too! 🙂
Love this recipe and wish I could share it on my Penniless Hearts page on FB. Penniless Hearts is my romantic adventure about Hawaii and this cake would make it perfect. Please stop by and add a link and possibly a ‘like’.
Yesterday I made your pineapple-coconut cake. I have to say it is an aquire taste. One thing is for sure it makes a perfect “Depression Era” dessert and vegan dessert. The best part is not adding any oil or eggs.
I added two eggs and it was incredibly moist.
I made the cake without eggs and oil one time. The next time, I followed the directions on the cake box…so much better! Worth the extra ingredients.
I did add one egg. Baked as cupcakes, didn’t need icing. Seriously good !
It had a strange texture. Probably due to no eggs. Unfortunately, it looked pretty but we had a lot of leftovers and left on plate-overs. Sorry..
K….I had to read the recipe several times – no eggs, no oil, no water as on the box instructions!!! I just couldn’t bring myself to eliminate the above so I went ahead and included the ingredients required on the box then added the pineapple & coconut….moist & good. Makes a great “base cake”! I wouldn’t make again….too many other great bundt/cake recipes out there! Sorry!!!
ok….I need a cake for my church picnic, “Cake Walk”…..and want to try this. Coconut Pineapple Bundt and I too, am leary about no eggs, oil, etc. I know you said, just follow the directions. …but this scares me, will this cake rise to a height where I will not be embarrassed to show it? I love bundt cakes, and if you could instruct me as to how many eggs and oil, etc. I would love to try this.
Did you drain the pineapple juice when you followed the directions on the box?
It says crushed pineapple (undrained). So don’t drain the pineapple.
TOTAL DISASTER! I’ve never made a bad cake in my life (I’m 71), until now.
I followed the directions exactly including cooling in the pan for 90 min.
It stuck to the pan, it broke apart when I finally got it out and it tasted terrible,
you couldn’t taste the pineapple or the coconut, just tasted bad. I’m so
disappointed! Thank goodness I have enough time to bake another (different cake)
before I head out to the party.
I made this for a birthday and it went flat and when I cut it still under baked even though the toothpick came out clean. What size bundt pan did you use?
We used the 9.75 inch bundt pan. You may need to increase your baking time. All ovens can vary in temperature.
1 1/2 hrs prep time? Are you serious.
We include the cake cooling time in the prep time. Some people will make a recipe knowing they have a certain block of time from beginning of recipe to the finished dish. So it really takes a few minutes to make, the rest of the prep time is waiting for the cake to cool.
I will folllow the recipe and I will add baking powder and after baking the cake I would poke the cake and add pineapple juice and refrigerate it for 30 minutes and by the way I would toast my coconut ❤️
I used the recipe on the cake box mix with the eggs and oil but eliminated the water. The can of pineapple had enough liquid. I added 1/4 cup all purpose flour to the batter. I did not need a glaze. The result was a cake so moist and perfectly composed. I baked in a dark coated bundt pan for 40 minutes at 325F. Make sure you coat the bundt pan with flour after using a cooking spray.
Excited to make this for a dinner tomorrow night. I accidentally bought pineapple in syrup instead of juice and I’m afraid till turn out too sweet. Which do you typically use?
You should be just fine!!