Pineapple Coconut Bundt Cake Recipe

Published: September 5, 2013Updated: August 6, 2018Author: Elyse Ellis
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Pineapple Coconut Bundt Cake Recipe

Steph is finally back from her honeymoon in Hawaii.  I missed her so much while she was gone that I thought I would bring a little island flavor to my home. 🙂

It may not be as good as a trip to Hawaii, but this cake is the next best thing!  It is so moist and flavorful you’ll forget your just in your kitchen!

Serves: 12

Pineapple Coconut Bundt Cake Recipe

1 hr, 35 Prep Time

40 minCook Time

2 hr, 15 Total Time

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Ingredients

    Cake:
  • 1 (15 ounce) box yellow cake mix
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1/2 cup sweetened coconut flakes
    • Glaze:
  • 1/4 cup orange juice
  • 2 cups powdered sugar

Instructions

  1. 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.

Nutrition

Calories

4153 cal

Fat

23 g

Carbs

980 g

Protein

34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1533
https://www.sixsistersstuff.com/recipe/pineapple-coconut-bundt-cake-recipe/

 

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  1. Nyrene says:
    September 5, 2013
    Hi there, so you don't use oil or eggs like directed on the cake mix?
    Reply
    • Elyse says:
      September 6, 2013
      Nope! Just add the dry cake mix!
      Reply
    • Cyd says:
      September 6, 2013
      No oil or eggs. Just follow the recipe with the ingredients listed. :)
      Reply
    • carla corbin says:
      September 27, 2013
      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.
      Reply
      • Lorraine says:
        December 18, 2015
        Did you drain the pineapple juice when you followed the directions on the box?
        Reply
        • Cyd says:
          December 28, 2015
          It says crushed pineapple (undrained). So don't drain the pineapple.
          Reply
  2. rita Vousvoukis says:
    September 6, 2013
    I also want to know if you use the eggs and oil and if you use the directions on the cake mix.
    Reply
    • Elyse says:
      September 6, 2013
      Hi Rita! Just use the dry cake mix and add it with the pineapple and coconut like directed above. Thanks!
      Reply
    • Pj says:
      April 1, 2020
      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.
      Reply
  3. Madeline Fuhriman says:
    September 6, 2013
    Mmmmm! That looks delish! My husband and I went on our honeymoon to Hawaii too! :)
    Reply
  4. The Desert Rocks says:
    September 7, 2013
    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'.
    Reply
  5. Beverly Jones says:
    September 8, 2013
    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.
    Reply
  6. Melanie says:
    September 17, 2013
    I added two eggs and it was incredibly moist.
    Reply
  7. kate says:
    November 8, 2013
    I did add one egg. Baked as cupcakes, didn't need icing. Seriously good !
    Reply
  8. Raye says:
    January 29, 2014
    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..
    Reply
  9. AJ says:
    April 24, 2014
    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!!!
    Reply
  10. Rosemary says:
    July 23, 2014
    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.
    Reply
    • Lauren says:
      July 23, 2014
      If you are too nervous to make this and take to a church party, our sister site MyRecipeMagic.com has so many bundt cakes. Just go to the site and type in Bundt in the search bar. About one hundred delicious bundt recipes will come up. Here is one that is similar and very delicious - http://myrecipemagic.com/recipe/recipedetail/lemonraspberry-bundt-cake
      Reply
  11. Linda says:
    January 17, 2017
    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.
    Reply
  12. Rosie says:
    November 27, 2017
    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?
    Reply
    • Cyd says:
      November 29, 2017
      We used the 9.75 inch bundt pan. You may need to increase your baking time. All ovens can vary in temperature.
      Reply
  13. Gil says:
    August 3, 2018
    1 1/2 hrs prep time? Are you serious.
    Reply
    • Cyd says:
      August 6, 2018
      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.
      Reply
  14. Mrs Purdy says:
    August 7, 2018
    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 ❤️
    Reply
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