Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 can (12 oz) German chocolate frosting
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup chopped pecans
- 1/2 cup butter, sliced
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the crushed pineapple with juice evenly in the bottom of the dish.
- Spoon dollops of German chocolate frosting over the pineapple layer.
- Evenly sprinkle the dry yellow cake mix over the frosting and fruit.
- Top with chopped pecans and shredded coconut.
- Distribute slices of butter evenly across the surface.
- Bake for 45 to 50 minutes, until the top is golden and edges are bubbly.
- Let cool for at least 15 minutes before serving.
Notes
- Use chocolate cake mix instead of yellow for a richer base.
- Toasting the coconut and pecans before baking adds extra flavor.
- For a cherry twist, substitute crushed pineapple with cherry pie filling.
- Drizzling sweetened condensed milk before baking makes it even gooier.
- Store at room temperature for 3 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 28g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
