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Tropical Cream Cake

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“In a squeeze for a dessert that would serve about 30, I combined things at hand for this tasty treat. It didn't serve 30 by the way ... people were getting seconds before everyone was served!”
READY IN:
32mins
SERVES:
24-30
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 10 14 ounces Duncan Hines orange cake mix
  • 3 eggs (per mix instructions)
  • 13 cup oil (per mix instructions ( I prefer virgin coconut oil)
  • 1 13 cups water (per mix instructions)
  • 12 cup powdered sugar
  • 12 ounces whipped cream cheese
  • 1 (20 ounce) can crushed pineapple, drained
  • 12 ounces Cool Whip

Directions

  1. Preheat oven to 350F, grease or spray baking pan. I used a half sheet pan, but a 13 x 9 pan will do nicely.
  2. Mix cake according to directions on the box.
  3. Pour cake mixture into pan and bake for appropriate time. (If you do use a half sheet pan, make sure you cut the time down to about 20 minutes.) Cake is done when it springs back to the touch or leaves a clean toothpick.
  4. While cake is baking, make topping for cake: Cream together: cream cheese, pineapple and sugar. Adjust sugar to taste. Gently fold in Cool Whip. Refrigerate topping mixture until cake is thoroughly cool.
  5. Ice cake with topping mixture. Enjoy!

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