Reviewed: Oct. 10, 2012

I love this cake. I add the juice to the cake mix, then poke hole and add the rest of the juice and pineapple to the top then I add rum flavoring to the pudding. It tastes just like a pina colada! Really, really good. I toast the coconut and leave off the nuts and cherries because I don't think it needs them.

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Reviewer:

hi-desert Kath

Reviewed: Apr. 25, 2012

I made this for my mom on her birthday and she really liked it.

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Reviewer:

Rhodes95

Reviewed: Feb. 23, 2012

Wonderful and so easy. I am not a fan of overly sweet frostings, and this I could have eaten by the bucket full. Did not have 2 cans of pineapple so I only used 1 and although it was still great I wish I would have had the extra can. Use your reserved pineapple juice for the water needed in cake mix and when cake was done I poked holes all over and added 1/4c of the juice to soak in before frosting...AMAZING, I suggest you sit it in the fridge overnight before serving. Thanks for the recipe...

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Reviewer:

Doreen

Cooking Level: Expert

Home Town: Taylor, Michigan, USA

Reviewed: Jan. 3, 2012

Delicious cake! I usually am not one for fruit, but this was a tasty tropical combination!

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 14, 2011

Ooohhh so yummy! I did take the advise of others and used the pineapple juice instead of the water in the cake batter and I also toasted the coconut. This is my new favorite cake! :) Thank you for sharing.

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Reviewer:

Erlina

Cooking Level: Intermediate

Reviewed: Jul. 31, 2011

Made for 4th of July and everyone liked! The hubby doesnt care for coconut so did one of the cakes half without! Really moist and definetely better refrigerated for a few hours.

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Reviewer:

Stephanie85

Cooking Level: Intermediate

Living In: East Peoria, Illinois, USA

Reviewed: Jul. 31, 2011

used one can of crushed pineapple. Toasted coconut in the microwave. Worth the extra step!

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Reviewer:

Starbuck1121

Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA

Living In: Brooklyn, New York, USA

Reviewed: May 13, 2011

This cake was really delicious! Thank you for sharing.

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Reviewer:

jjjquan

Reviewed: Apr. 23, 2011

Let cake cool only slightly, then poked holes in it and poured pineapple juice into the holes. Then used both cans of the crushed pineapple straight away, then the pudding mixture. Was worried that it was going to be too soggy, but family gobbled it up over two days with glazed satisfaction on their faces that the cake was so delicious AND healthy filled with fruit and cream cheese. (Well, didn't want to ruin the fantasy, so didn't tell them otherwise..) Also toasted the sweetened coconut for about 8 minutes and did not add the maraschino cherries. Made toothpicks to help tent the plastic wrap before I put it in the fridge. Will definitely make again.

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Reviewer:

BAKININBUDAPEST

Cooking Level: Expert

Reviewed: Feb. 15, 2011

Ingredients: need clarifications. Directions: Not so great. I drained the STUFFING out of pineapple & that was a mistake! Better ingredients/directions, in my opinion: Only SLIGHTLY drain pineapple. Use ONLY 1 cup cold milk in pudding (or topping will lack flavor if use the 2 cups per pudding directions). Toasted pecans are much better. Cherries, are optional. REVISED DIRECTIONS: Prepare cake mix according to directions EXCEPT USE THAT DRAINED JUICE for part of water. Be sure to bake in right size pan, 10 x 15 (jellyroll), for around 20 minutes, but toothpick test in center at 15. Don't ovecook. Allow to cool. Poke holes in cake & spread pineapple & its remaining juice over cake. In bowl beat the SOFTENED cream cheese. Then add pudding mix & only 1 cup cold milk & beat till thickened a little. Top cake with this mixture. (No need to fold in Cool Whip.) Now top with Cool Whip. Sprinkle with coconut, chopped toasted nuts & if desired, drained cherries. I used some canned cherry pie filling instead. Refrigerate. Best next day.

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