Fool’s Cake
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 Black Forest Dump Cake, Earthquake Cake, Strawberry Cake Mix Cookies, 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
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.
Video
Notes
Equipment
Nutrition
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.
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I just made. I let it cool, but when I tried to flip it, it’s sticking to the spring form pan! Wouldn’t make it again!
I made this and it did not turn out at all. I wasted 10 dollars worth of ingredients. I don’t recommend this one at all. I had to throw the whole thing in the trash. Dumping dry Cake mix on top of other dry ingredients didn’t work at all.
I am 75 and have made many cakes in my life. This cake, by far, is the best one ever. My husband absolutely loves it. I make it for game night, for our grandkids, for ourselves… It is so delicious and so easy and so moist. It is best made the day before. Thank you for this recipe.
What sized can of crushed pineapple ??
8 ounces or 20 ounces??
Use the 20oz can.
Can you use any pan besides a springform??
Yes, you can use a 9×9 inch baking pan.
After baking I still had loose cake mix. I think it may be that I did not use enough butter?
Likely. The butter is what helps it bake. It does have a lot of it in the recipe, but it’s needed.
Too much pineapple. I will cut in half next time. But it was very good.
Do you prepare the cake mix according to the box or do you just pour the dry cake mix on top of the coconut (like a dump cake)?
Like a dump cake. Just use the dry mix.
Do you make yellow cake mix as instructions on the box?
No, ignore the box and just use the cake mix itself.
When using a bundt pan or 9 x 9,are you still flipping out? And leaving that way reversing it again? Thanks
You should be able to flip. Just be careful when you do it. I would loosen the edges with a butter knife so it comes out easier.
Do you need a springform pan? I don’t have one and I want to try it.
No, you can use a 9×9 pan as well.
I used orange cake mix. Turned out great.
I didn’t use spring form pan I used 9×9 baking pan and turned out perfect
sounds delicious
I will try this.
is the 1 cup of butter a misprint? Seems like an awful lot of butter.
That’s the correct amount. It’s required to cook the dry cake mix.
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.
I layered everything as directed and while waiting for the oven to finish preheating all the juice ran out on the floor. 🙁
I put mine in the oven and all the juice leaked onto the oven floor and smoked up the kitchen. It was a mess.
She did suggest putting it on a cookie sheet incase anything leaks. Definitely worth a second try!
But then there would be no liquid for the dry cake mix.
Can bunt pan be used?
I haven’t tested it with one, but I think it would be fine to use.
I used a Bundt pan to make it. Works fine. Spray first though with cooking spray. Cool completely before inverted on plate. Delicious!
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
Do you add eggs to the cake mix? Or, just put the dry ingredients?
Just the dry cake mix only – no eggs!
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.