Grandma’s Tropical Delight Cake is a classic old-fashioned dessert that brings sunny, island-inspired flavors to your table. Moist, light, and bursting with pineapple and coconut, this easy homemade cake recipe is perfect for holidays, potlucks, family gatherings, or anytime you want a comforting yet refreshing dessert. With simple pantry ingredients and a nostalgic touch, this cake is a true crowd-pleasing favorite.
Ingredients
Cake
1 box yellow cake mix
4 large eggs
½ cup vegetable oil
1 (20 oz / 565 g) can crushed pineapple with juice
Topping / Frosting
1 (8 oz / 225 g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 (8 oz / 225 g) container whipped topping, thawed
1 cup shredded coconut, sweetened
½ cup chopped pecans or walnuts (optional)
Instructions
Prepare the cake batter
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the cake mix, eggs, vegetable oil, and crushed pineapple with its juice. Beat until smooth and well blended.
Bake the cake
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.
Make the creamy topping
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping until light and fluffy.
Assemble the cake
Spread the cream cheese topping evenly over the cooled cake. Sprinkle the shredded coconut over the top and finish with chopped nuts if using.
Chill and serve
Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld. Serve chilled or slightly cool.
