Pineapple Cake with Coconut Glaze
Get ready to be transported to the sunny shores of Hawaii with this delightful Island-Inspired Jello Pineapple Cake with a Coconut Glaze!
Servings: 12 -16
Ingredients
- 1 White Cake Mix
- 4 Large Eggs
- 1 Cup Crushed Pineapple with Juice
- 1/3 Cup Water or additional pineapple juice
- 2/3 Cup Oil
- 1 Package Pineapple Jello small box-3 oz
Glaze
- 1 ½ Cups Powdered Sugar
- 2-3 Tablespoons Coconut Milk or pineapple juice or lemon juice is fine
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch cake pan with nonstick spray, or generously coat it with butter and dust it with flour.
- Tip and tap the edges of the cake pan to coat it with flour.
- In the bowl of a stand mixer, whisk the cake mix, eggs, pineapple, water, oil and jello together.1 White Cake Mix, 4 Large Eggs, 1 Cup Crushed Pineapple with Juice, 1/3 Cup Water, 2/3 Cup Oil, 1 Package Pineapple Jello
- Pour cake batter into a greased and floured 9x13 pan.
- Bake at 350° for 27-30 minutes.
- When cake is done, prick with 2 tined fork or toothpick while still hot.
- Immediately pour glaze over top.
Glaze
- In a small bowl, mix the coconut milk and powdered sugar until smooth.1 ½ Cups Powdered Sugar, 2-3 Tablespoons Coconut Milk
Notes
store cake covered, at room temperature
Nutrition
Serving: 1g | Calories: 393kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 354mg | Potassium: 78mg | Fiber: 1g | Sugar: 42g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg