Dream cake is truly dreamy – a yellow cake is topped with a vanilla pudding cream cheese mixture, crushed pineapple, whipped topping and toasted coconut. This cake is the perfect Summer dessert and is definitely a crowd pleaser!
Say hello to one of my grandma’s recipes. Yes, this recipe is straight from Sibley, Iowa. My grandma is 100 years old – she is amazing. She had the best desserts, most unusual and most homemade tasting. This dream cake screams her type of baking. When my mom shared this recipe with me, I immediately knew it was a winner and I had to make it.
It’s essentially a poke cake. Poke cakes typically start with a base cake, in this case, it’s a yellow cake and are topped with pudding that soaks into the cake making it extra most and delicious.
The recipe actually called for pineapple pudding, but I couldn’t find it so I used vanilla instead. I’m not sure they make a pineapple flavor? If they do, try it!
It’s the crushed pineapple and the toasted coconut that give this dream cake the flavor and crunch that makes it so darn good.
I made this for my brother-in-law’s birthday and the entire family raved about it. I love making a not so typical cake sometimes, especially when it’s this good and it’s my grandma’s recipe. Definitely warms my heart to share her amazing recipes!
I love how this cake looks – it looks dreamy, right? It’s so fluffy and it tastes like it looks. Super moist, creamy with a little crunch from the toasted coconut. I hope you decide to try this one out because it’s super easy and is a crowd pleaser. Bring this to any party and people will be talking about it after, I promise!!
- 1 box yellow cake mix (you will need water, vegetable oil and eggs to make it)
- 1 regular size box vanilla pudding
- 2 cups milk (for the pudding. Also have it room temperature)
- 1, 8 ounce package cream cheese, room temperature
- 1 large can crushed pineapple, drained very well. You can press it down to get more juice out.
- 1, 8 ounce container whipped topping, thawed (find this is in the frozen section)
- 1½ cups shredded coconut (sweetened or unsweetened will work)
- Prepare cake according to package directions. Set aside to cool.
- Prepare the pudding by adding it to a large bowl the the room temperature milk and cream cheese. Using a mixer or handheld mixer, mix until creamy (It's okay if the mixture is a little chunky because of the cream cheese, but try to get it as creamy as you can; set aside.
- To assemble cake, poke holes with the back of a wooden spoon all over cake. Pour half of the pudding mixture on the cake and spread evenly. Next, add the crushed pineapple, spreading evenly. Next, add the other half of the pudding mixture, spreading evenly. Top with whipped topping and toasted coconut.
- To toast the coconut, simply add it it a sauté pan and place over medium heat. Stir constantly until toasted. Make sure it's cool before adding to the cake.
- Refrigerate and enjoy!