Blueberry Pineapple Coconut Cream cake

Nor M.


I had a box mix in the Cupboard just screaming to be used. I came up with this cake from ingredients I had on hand. The cake is very moist and delicious,with a Cream Cheese Pudding Cream Frosting. Enjoy


★★★★☆ 4 votes

15 Min
35 Min


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1 box
yellow cake mix
1 can(s)
20 ounce of crushed pineapple
3/4 c
1/4 c
of pineapple juice from crushed pineapple
1/3 c
melted butter
2 tsp
orange zest
1 c
fresh or frozen blueberries ( do not thaw blueberries)
1 c
sweetened coconut flaked
1 c
chopped walnuts


regular size container of cool whip about 8 -12 ounces
8 ounce package of cream cheese
1 tsp
vanilla extract
1 pkg
3.4 ounce box of cheese cake or white chocolate pudding
1 c
flaked coconut and chopped walnuts for garnishing

How to Make Blueberry Pineapple Coconut Cream cake


  • 1Preheat oven to 350 degrees. Grease and flour a Bundt pan, 2-round 9" cake pans, or a 13x9" pan etc.
  • 2Drain pineapple well by straining through a colander. Catch juice into a bowl to use. Push down on pineapple to get some of the moisture out.
  • 3In a large bowl. Mix cake mix,eggs,butter, milk and pineapple juice. Beat well.
    Stir in orange zest, coconut, nuts, pineapple , and coat frozen blueberries with flour before folding into cake batter.
  • 4Put in a pan and bake for 30-40 minutes. Depending on oven. Test cake by inserting a pick in cake. Pick should come out clean. Cool cake, and invert onto platter.
  • 5Frost cake - Mix the softened cream cheese in a large bowl. Whip it until smooth.
  • 6In another bowl mix the pudding and milk on medium speed. Put aside to set.
  • 7Add the cool whip to the cream cheese, add the vanilla and beat until incorporated. Add the pudding you mixed into cream mixture, and beat. Frost cake and sprinkle coconut and chopped walnuts on top and sides.

Printable Recipe Card

About Blueberry Pineapple Coconut Cream cake

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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