Pineapple Spoon Cake Recipe

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This Pineapple Spoon Cake is a delightful and moist dessert that combines the tropical flavors of pineapple and coconut with a tender cake base. Topped with a sweet pineapple glaze, it’s a perfect treat for any occasion. Easy to make and utterly delicious, this cake is sure to be a crowd-pleaser.


For the Cake:

  • 1 (15.25 oz.) package yellow cake mix
  • 1 cup water
  • 3 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup crushed pineapple, from 1 (20 oz.) can, juices reserved
  • 1 cup shredded coconut
  • 1/4 cup pecans, roughly chopped

For the Glaze:

  • 1 1/2 cups powdered sugar
  • Remaining pineapple and pineapple juice
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup shredded coconut
  • 1/4 cup pecans, roughly chopped
  • Whipped cream, optional, for garnish


For the Cake:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized pan.
  2. Prepare the Cake Batter:
    • In a large mixing bowl, combine the yellow cake mix, water, eggs, and melted butter. Mix until well combined and smooth.
    • Fold in the crushed pineapple (including any juice from the 1 cup), shredded coconut, and chopped pecans. Mix until evenly distributed.
  3. Bake the Cake:
    • Pour the batter into the prepared baking dish and spread it out evenly.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool the Cake:
    • Remove the cake from the oven and allow it to cool slightly while you prepare the glaze.

For the Glaze:

  1. Prepare the Glaze:
    • In a medium bowl, combine the powdered sugar, remaining pineapple and its juice, and melted butter. Mix until smooth.
    • Stir in the shredded coconut and chopped pecans.
  2. Glaze the Cake:
    • While the cake is still warm, pour the glaze over the top, spreading it evenly to cover the entire surface.
  3. Cool Completely:
    • Allow the cake to cool completely, letting the glaze set.
  4. Serve:
    • Once cooled, slice the cake and serve. Garnish with whipped cream if desired.

Cook’s Notes and Variations:

  • Nuts: If you prefer, you can substitute the pecans with walnuts or omit them entirely for a nut-free version.
  • Coconut: For a more pronounced coconut flavor, use toasted coconut in the batter and glaze.
  • Juice: If you need more liquid for the glaze, you can add a bit of extra pineapple juice or water.
  • Additional Flavor: Add a teaspoon of vanilla extract or coconut extract to the batter for an extra layer of flavor.

Frequently Asked Questions (FAQs):

Q: Can I use a different cake mix? A: Yes, you can use white cake mix or even a pineapple-flavored cake mix for an extra burst of pineapple flavor.

Q: How do I store the cake? A: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake a day ahead and glaze it on the day you plan to serve it. This will ensure the glaze remains fresh.

Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple. Just make sure to chop it finely and use any fresh juice that it releases.

Q: What can I serve with this cake? A: This cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or a simple dusting of powdered sugar.

This Pineapple Spoon Cake is a deliciously moist and flavorful dessert that’s easy to make and perfect for any gathering. The combination of pineapple, coconut, and pecans creates a tropical delight that everyone will love. Whether you’re serving it for a special occasion or just because, this cake is sure to impress. Enjoy every bite of this delightful treat!

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