Tropical Sunrise Cake

Cake! There really is no need for too many words to describe it. Cake, kinda just stands alone as a noun, verb, and an adjective… well, not really, but in my little world..cake, is a complete sentence. That hubbyman of mine is a pineapple, coconut  loving freakaziod. I have a recipe for Aloha Cake, but I wanted something a bit lighter. The Aloha Cake is made with pre-made icing, kicked up several degrees of course. I wanted something a bit more refreshing.  This was in my Granny’s recipe book, and I thought…”yeah, I can do that!” I really did think that, then “thought” it out loud. It’s just who I am.

This cake has made it into my Recipes of Summer book, my BBQ dessert book, and is sure to be a potluck favorite for years and years to come!!

Really wish that daughter of mine liked pineapple… she loves cake as much as I do… but I can not get her to eat anything with pineapple. I am starting to worry about that kid.


  • 1 box yellow cake mix
  • 4 eggs
  • ½ cup veggie oil
  • 1/2 cup sweetened coconut
  • 1 1/2 cups crushed pineapple with juice
  • 1 (8 oz) container thawed Cool Whip®
  • 1 tablespoon coconut cream
  • 1 small box instant vanilla pudding
  • 1/2 cup crushed pineapple with juice


  • 1 cup sweetened coconut
  • 15-20 maraschino cherries ( or more, hey… be wild)



  1. Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray, flour spray is best, but any will work just fine.
  2. In a large bowl, combine cake mix, eggs, oil, crushed pineapple and coconut. Mix well with a wire whisk.
  3. Pour into pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack. ( about 30-45 minutes)
  4. In a medium sized bowl,  fold together whipped topping, coconut cream, vanilla pudding, and crushed pineapple with the juice.
  5. Spread over the top of cooled cake’ sprinkle with the coconut and arrange the cherries in anyway you please.

Cool in fridge for at least 3 hours before serving. Can be made a day in advance… the colder the cake gets the better it tastes, which is always the case. ENJOY!!


Mmmmm Cake, I can hardly wait!!! 


I drain the cherries while the cake is baking and cooling… they can be full of juice and it runs on the icing… but that is up to you…


I chill the icing while the cake is still baking… just to keep it cool.




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