Fool’s Cake is a simple, fool-proof cake everyone loves! This yummy dessert has layers of walnuts, yellow cake, coconut and pineapple. Perfect for potlucks!
Fool’s Cake
This cake is so easy and so delicious you’d be a fool not to make it!
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I love recipes with quirky names. I think it makes it more memorable. I think after you try this yummy Fool’s Cake you won’t easily forget it.
The name makes me think of April Fool’s Day, but really you could serve it any time of year. I’ve brought it with me to potluck dinners and it’s always a hit.
It uses a box of yellow cake mix making it a bit of a cake mix hack. I used yellow cake mix, but feel free to substitute another flavor if you don’t have that particular kind.
Fool’s Cake Ingredients
To make a Fool’s Cake, you’ll need a few pantry staples. It uses a can of crushed pineapple, sweetened shredded coconut, a box of yellow cake mix, walnuts, butter and maraschino cherries.
Not a fan of walnuts? Try pecans or simply leave out them out to make it nut-free.
How to Make Fool’s Cake
Grab a 9-inch springform pan and let’s get started!
Spread the crushed pineapple with its juice on the bottom of the springform pan.
Sprinkle on the sweetened shredded coconut.
Spread the yellow cake mix on top of the coconut.
Spread the walnuts on top of the cake mix.
Dot with chunks of butter on top.
Bake for 45 minutes at 350F. I recommend putting the springform pan on a baking sheet in case any of it leaks.
Let the cake cool before you invert it on to your serving platter.
Garnish with cherries and other leftover ingredients if you wish!
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Where to Serve Fool’s Cake
Fool’s Cake is a wonderful dessert to end a meal. Serve it when you have company over and want to whip up something quick to impress.
It’s also great for potlucks when you are asked to bring a dessert. People gobble it up and it makes for a pretty presentation.
How to Store Fool’s Cake
I stored mine in the fridge for maximum freshness. It keeps for about three days.
Cake Recipes
I have several more cake recipes you might enjoy!
- Oatmeal Cake – This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!
- Mayonnaise Cake – Super moist and delicious. Use mayonnaise instead of eggs in this yummy chocolate cake recipe.
- Hot Fudge Pudding Cake – o sinfully rich! Luscious chocolate cake bakes right with a creamy, chocolatey pudding sauce.
- Fruit Cocktail Cake – A super moist vintage cake that everyone loves! It’s so easy to make that it practically makes itself.
- Mocha Cake – This Mocha Cake recipe is wonderful served with coffee or tea. It’s moist and delicious with hints of chocolate and coffee flavours.
You’ll also enjoy this Cherry Cake or Cake Mix Cobbler.
Are you looking forward to trying Fool’s Cake?
Fool's Cake
A simple, fool-proof cake everyone loves! This yummy dessert has layers of walnuts, yellow cake, coconut and pineapple. Perfect for potlucks!
Ingredients
- 1 540ml can crushed pineapple
- 1 cup sweetened shredded coconut
- 1 432g box yellow cake mix
- 1 cup walnuts, chopped
- 1 cup butter, cut into small chunks
- maraschino cherries, for garnish
Instructions
- Preheat oven to 350F.
- 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.
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Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 596Total Fat: 38gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 61mgSodium: 607mgCarbohydrates: 63gFiber: 3gSugar: 38gProtein: 5g
Kayla says
2 sticks of butter?
Stacie Vaughan says
Yes, that’s right (1 cup total)
Betty says
Do I make the box cake or pour on dry
Stacie Vaughan says
Just the dry cake mix on its own.
Audrey says
That was my question. I was so confused. Thank you.
Peggy says
The box cake mix is it dry or do I make the mix
Stacie Vaughan says
Use the dry cake mix right from the box.
Carol says
What can you use in place of coconut which I hate
Stacie Vaughan says
You could try another dried fruit or add a layer of pecans. Leaving it out is another option.
Cindy says
Does it absolutely be made in a springform pan??
cindy says
I looked through the comments and found my answer to the use of the springform pan. Thank you
Linda S Korfel says
Do you use the cake mix dry or make the cake mix with the ingredients on box?
Stacie Vaughan says
You use the dry cake mix right from the box.
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!
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.
Debi says
Do you have to use a spring form pan? Is there another option?
Stacie Vaughan says
You could try it with a 9-inch square baking pan.
Linda says
Can I use pineapple in heavy syrup.
Stacie Vaughan says
Yes, you can.
Tamara says
I can’t eat nuts can you use graham crackers or something else as the topper
Stacie Vaughan says
You could just leave out the nuts altogether and it will be fine.
Karen says
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.