4.40 from 256 votes

Fool’s Cake

If you’ve never heard of Fool’s Cake before, you’re in for a treat—this one’s a total retro classic that’s been passed around potlucks and family get-togethers for decades. It’s got that no-fuss, dump-and-bake magic that somehow turns a handful of pantry staples into something ridiculously delicious.

Fool's Cake on a cake stand.


This cake is layered, baked, and flipped to reveal a golden, buttery top with gooey pineapple and coconut underneath. Every bite is sweet, nutty, and just a little bit nostalgic. And true to its name, Fool’s Cake is almost impossible to mess up—no mixing bowls required, and it still comes out looking (and tasting) like a winner.

The name makes me think of April Fool’s Day, but you could serve it any time of year. I’ve brought it to potluck dinners and it’s always a hit.

It’s the kind of yummy dessert you make when you don’t have much time but still want to impress. Bonus points if you top it off with some maraschino cherries for that vintage flair!

Why You’ll Love This Recipe

  • Ridiculously easy to make: No mixing, no fancy equipment, just layer and bake.
  • Perfect for last-minute desserts: Uses simple pantry staples you probably already have.
  • Retro charm: A nostalgic dessert that feels like something Grandma would’ve made.
  • Sweet, gooey, and buttery: The pineapple, coconut, and butter combo is pure comfort.
  • Crowd-pleaser: Great for potlucks, family dinners, or whenever you need a guaranteed hit.
  • Customizable: Swap the walnuts for pecans, or skip the cherries if you’re not a fan.
  • Beautiful presentation: That golden, buttery top looks impressive once flipped out of the pan.

Ingredients

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    • Maraschino cherries: For that classic retro look—add them after baking for a pop of color.
    • Crushed pineapple (with juice): Don’t drain it! The juice helps keep the cake moist and flavorful.
    • Sweetened shredded coconut: Adds a chewy, tropical sweetness that pairs perfectly with the pineapple.
    • Yellow cake mix: Use it straight from the box—no need to prepare it as directed.
    • Chopped walnuts: Adds a nice crunch; toast them first for extra flavor.
    • Salted butter: The salt balances the sweetness and helps everything bake up golden and rich.
    Ingredients on a marble background.

    How to Make Fool’s Cake

    • Step One: Preheat oven to 350°F.
    • Step Two: Spread the pineapple with juices on the bottom of a 9-inch springform pan.
    • Step Three: Sprinkle on the coconut.
    • Step Four: Spread the box of yellow cake mix on top of the coconut.
    Collage of adding ingredients to the pan in layers.
    • Step Five: Spread the walnuts on top of the cake mix.
    • Step Six: Dot with chunks of butter on top.
    Collage of adding ingredients to the pan in layers.
    • Step Seven: Bake for 45 minutes. Let cool before inverting on a platter.
    • Step Eight: Garnish with cherries, if desired.
    Collage of baking and decorating the cake.

    What to Serve With It

    Fool’s Cake is rich, sweet, and buttery, so it pairs best with simple sides that complement rather than compete. Here are a few ideas:

    • A scoop of vanilla ice cream: The cool creaminess balances the warm, gooey cake perfectly.
    • Whipped cream: Light and fluffy, it adds a nice contrast without overpowering the flavors.
    • Fresh fruit: Try serving with sliced strawberries, pineapple chunks, or mandarin oranges for a refreshing twist.
    • Coffee or tea: A warm drink helps cut the sweetness and makes this feel like a cozy dessert moment.
    A slice of the recipe on a spatula.

    Variations and Substitutions

    • Make it tropical: Add a handful of chopped dried mango or papaya with the coconut for an extra island-inspired touch.
    • Nuts: Not a fan of walnuts? Use pecans, almonds, or leave them out entirely if there’s a nut allergy.
    • Cake mix: Yellow cake mix is classic, but white or even vanilla cake mix works great too.
    • Butter: Salted butter adds flavor, but unsalted works if that’s what you have—just add a pinch of salt to balance it out.
    • Fruit layer: Swap the pineapple for canned peaches or crushed mandarin oranges (still with the juice) for a different flavor twist.
    • Add-ins: Sprinkle in some mini chocolate chips or butterscotch chips between the layers for a surprise bite of sweetness.
    • Garnish: Not into maraschino cherries? Try a drizzle of caramel sauce or a dusting of powdered sugar instead.
    A slice of the recipe on a plate.

    Storage Instructions

    Got leftovers? Fool’s Cake stores really well—here’s how to keep it fresh:

    • Refrigerator: Store any leftovers in an airtight container or cover the pan tightly with foil or plastic wrap. It’ll keep in the fridge for up to 3 days.
    • Room temperature: If your kitchen is cool and you plan to eat it within a day, it’s fine to leave it out, covered.
    • Freezing: Yes, you can freeze it! Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. It’ll keep for up to 2 months. Thaw in the fridge overnight before serving.

    Reheating tip: Warm slices in the microwave for 20–30 seconds to bring back that gooey, buttery texture. So good!

    Recipe Tips and Tricks

    • Don’t drain the pineapple: The juice is essential! It adds moisture and helps the layers bake together perfectly.
    • Spread each layer evenly: It may feel weird not mixing anything, but even distribution ensures the cake bakes up just right.
    • Dot the butter, don’t clump it: Try to scatter the butter pieces evenly over the top so it melts across the whole cake.
    • Use a springform pan: Makes flipping and serving much easier (and prettier). Just make sure it’s tightly sealed to avoid leaks. I recommend putting the springform pan on a baking sheet in case it leaks. 
    • Let it cool before inverting: The cake needs some time to set, so don’t rush the flip or you might end up with a gooey mess.
    • Add cherries last: If you’re using maraschino cherries for garnish, place them on after baking so they stay bright and glossy.
    • Want crispier edges?: Bake a few extra minutes if you like the top a little more golden and toasty.
    A slice of the recipe on a plate with a bite off the end.

    Can I Use Another Pan?

    • 8-inch springform pan: This works too! Just know the cake will be slightly thicker, so you may need to add a few extra minutes to the baking time. Keep an eye on the top—it should be golden and bubbly when done.
    • 9-inch square or round cake pan: Totally fine to use. Grease it well or line with parchment for easy serving. You can invert it or scoop it straight from the pan.
    • 9×13-inch baking dish: Great for a larger group. The layers will be thinner, so check for doneness around the 35–40 minute mark.
    • Bundt pan: A fun option for presentation, but be cautious—removing the cake cleanly can be tricky due to the juicy fruit layer. Grease thoroughly and cool completely before flipping on a serving platter.

    Why Is It Called Fool’s Cake?

    The name “Fool’s Cake” comes from how ridiculously easy it is to make—so simple that even a “fool” could pull it off (their words, not ours!). There’s no mixing, no fancy techniques, and barely any dishes to wash. You just layer the ingredients straight into the pan, bake, and flip.

    Despite how effortless it is, the end result tastes like you spent hours making it. It’s the kind of dessert that surprises people—in the best way—and that’s part of the charm. Foolproof, fuss-free, and always a hit!

    Cake Recipes

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    4.40 from 256 votes

    Fool’s Cake

    Created by Stacie Vaughan
    Servings 8
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    This easy Fool’s Cake recipe layers pineapple, coconut, cake mix, and butter for a retro, no-mix dessert that’s sweet, gooey, and foolproof to make.

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    Ingredients
     
     

    • 1 can crushed pineapple 540ml can
    • 1 cup sweetened shredded coconut
    • 1 box yellow cake mix 432g box
    • 1 cup walnuts chopped
    • 1 cup salted butter cut into small chunks
    • maraschino cherries for garnish

    Instructions

    • Preheat oven to 350°F.
    • Spread pineapple with juices on the bottom of a 9-inch springform pan.
    • Sprinkle on coconut.
    • Spread yellow cake mix on top of coconut.
    • Spread walnuts on top of cake mix.
    • Dot with chunks of butter on top.
    • Bake for 45 minutes. Let cool before inverting on a platter.
    • Garnish with cherries, if desired.

    Notes

    I recommend putting the springform pan on a baking sheet in case any of it leaks. 
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    Nutrition

    Serving: 1slice | Calories: 596kcal | Carbohydrates: 63g | Protein: 5g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 607mg | Fiber: 3g | Sugar: 38g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword cake, cake mix

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    4.40 from 256 votes (253 ratings without comment)

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    115 Comments

    1. Elaine guido says:

      What do you use as the bottom layer.meaning the crust.

    2. Has anyone tried this with gluten free cake mix?

      1. Yes, I used a gluten free cake mix and it turned out fine. However I don’t understand how a springform pan can be used for this recipe. The minute the pineapple is poured into it the juice leaks out the bottom. So I used a 9 x 13 dish and it worked great. I was still able to turn it out upside down onto a tray. Baking time should be shortened to 35 – 38 minutes when using a 9 x 13 pan. this cake is delicious!

    3. I melt butter in a black skillet add brown sugar, pineapple rings and cherries
      I mix my cake mix according to directions on package EXCEPT, I is pineapple juice instead of water in my cake mix. 1 box of cake mix makes 2 pineapple upside down cakes, in my cast iron skillets

    4. Lynette strukamp says:

      I made it following the directions. It would be better if you added a can of sweetened condensed milk to the pineapple

      1. Judy Baldwin says:

        Any time I find pineapple in heavy syrup, I buy it. It is not easy to find, but it would help make the cake sweeter.

    5. What size can (15 Oz. ) pineapple do you use ? Small or regular size!

    6. I’m making an assumption the cake mix is put on there dry?

    7. Can this be made in a 9×13 pan instead of the spring form pan?

    8. Christina says:

      what can you substitute for the walnuts? I want to make this for a friend, but she is allergic to nuts.

      1. You can leave out the nuts and it will still turn out good! Granola might be a good substitution.

      2. Yes you can. That’s what recipes (other variations) said to use. They turn out great! I’m looking forward to trying this! I love coconut and maraschino cherries!

      3. Yes you can. That’s what recipes (other variations) said to use. They turn out great! I’m looking forward to trying this! I love coconut and maraschino cherries!

    9. Mine isn’t out of the oven just yet. It smells wonderful. As another commenter stated, the pineapple juices do try to escape. I encased pan in foil and placed on a cookie sheet. Can’t wait to taste. Did make one change for a diabetic family member. I used a sugar free cake mix to reduce sugar content.

    10. Has anyone tried in the 9-inch pan instead of the springform pan? thanks

      1. Marti Mccosh says:

        Don’t do that I am as I type having to cook it much longer . I am up to 17 additional minutes

    11. My mom used to make something similar to this she called pineapple upside down cake. She used pineapple rings, placing cherries in each ring with brown sugar added to the pineapple. She didn’t add coconut tho, co can’t wait to try this.

    12. I can’t eat nuts can you use graham crackers or something else as the topper

    13. Can I use pineapple in heavy syrup.

    14. Do you have to use a spring form pan? Is there another option?

    15. Lois Thomas says:

      I have just made it and is cooling. What I didn’t like was that all the pineapply juices flowed out of the pan. I did place it on a cookie sheet to bake. Thank goodness! I am anxious to taste!

      1. Delores Shelton says:

        .Dear Lois: You could try wax paper in bottom of pan. This may help some with the leakage of fluids. Try again and enjoy. I’ve made this several times and it cocmes out well every time.

    16. Linda S Korfel says:

      Do you use the cake mix dry or make the cake mix with the ingredients on box?

    17. Does it absolutely be made in a springform pan??

      1. I looked through the comments and found my answer to the use of the springform pan. Thank you

    18. What can you use in place of coconut which I hate

      1. You could try another dried fruit or add a layer of pecans. Leaving it out is another option.

    19. Do I make the box cake or pour on dry

        1. That was my question. I was so confused. Thank you.

      1. The box cake mix is it dry or do I make the mix

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