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!
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.
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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 Pig Pickin Cake, Pineapple Cake, Tornado Cake, 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.
Notes
I recommend putting the springform pan on a baking sheet in case any of it leaks.
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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
Sue Smith says
Do you add eggs to the cake mix? Or, just put the dry ingredients?
Stacie Vaughan says
Just the dry cake mix only – no eggs!
Nadine says
I found 1 cup of coconut to be too much. Also, didn’t care for uncooked cake mix taste. Guess I don’t like dump cake thing. Sorry.
Jack says
Can bunt pan be used?
Stacie Vaughan says
I haven’t tested it with one, but I think it would be fine to use.
Berni says
I used a Bundt pan to make it. Works fine. Spray first though with cooking spray. Cool completely before inverted on plate. Delicious!
Frances Thornton says
I’m making this cake now, I’m using the Bundt pan , I’m not sure how long to bake it, I’ll check it after 45 minutes, hope it turns out good, it looks wonderful
Tamara Carlisle says
I layered everything as directed and while waiting for the oven to finish preheating all the juice ran out on the floor. 🙁
Linda says
I put mine in the oven and all the juice leaked onto the oven floor and smoked up the kitchen. It was a mess.
Lisa says
She did suggest putting it on a cookie sheet incase anything leaks. Definitely worth a second try!
Kathy says
But then there would be no liquid for the dry cake mix.
~mb says
Whenever using a springform pan (making cheesecake or whatever) I tightly enclose the bottom and sides of the springform pan in a sheet of aluminum foil (the outside of the pan, not the inside) and I have never had anything leak out.
Sylvia Comstock says
is the 1 cup of butter a misprint? Seems like an awful lot of butter.
Stacie Vaughan says
That’s the correct amount. It’s required to cook the dry cake mix.
Doris says
I will try this.
Virginia says
sounds delicious
Tamara Norbeck says
I didn’t use spring form pan I used 9×9 baking pan and turned out perfect
Laura Gray says
I used orange cake mix. Turned out great.