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!
Sign up for our newsletter & get a free e-cookbook.
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!
Helpful Kitchen Tools
These kitchen tools will help you prepare this recipe.
This post contains affiliate links.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
KB says
Has anyone tried in the 9-inch pan instead of the springform pan? thanks
Dremap says
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.
Christina says
what can you substitute for the walnuts? I want to make this for a friend, but she is allergic to nuts.
Stacie Vaughan says
You can leave out the nuts and it will still turn out good! Granola might be a good substitution.
K says
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!
Karen says
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!
Amy says
Can this be made in a 9×13 pan instead of the spring form pan?
Stacie Vaughan says
Yes, you can make it in a 9×13 pan if you like.
Anissa says
I’m making an assumption the cake mix is put on there dry?
Stacie Vaughan says
Yes, just the dry cake mix is used.
Mary Ann says
What size can (15 Oz. ) pineapple do you use ? Small or regular size!
Stacie Vaughan says
I would use the regular size can. It should be the equivalent of about 20oz.
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
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.
Renie says
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
Lyn says
Has anyone tried this with gluten free cake mix?
Sylvia says
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!