German Chocolate Pineapple Tray Cake

This simple layered tray cake turns classic chocolate flavors and sweet tropical ingredients into one warm, spoon-friendly dessert. With a buttery topping, soft pineapple base, and toasted nuts for texture, it stays true to the original tone while sounding fresh, natural, and completely original.

Why This Cake Always Works

• Built with everyday, easy-to-source pantry staples

• No complicated techniques, everything bakes in one dish

• Sweet pineapple, chocolate, and coconut layers stay separate for better texture

• Ideal to prepare ahead for any celebration

• Soft, rich slices stay moist for days

This dessert became a favorite after a quick fridge-cleanout experiment, and it now gets requested for weekend gatherings and holiday trays.

Ingredients

Base
1 can (567 g) Crushed Pineapple, with the liquid included

Chocolate Layer
1 can (340 g) of Chocolate Frosting—German-style chocolate flavor preferred

Topping
1 box (432 g) Yellow Cake Mix
1 cup (120 g) Chopped Pecans (optional to pre-toast)
1 cup (80 g) Shredded Coconut
½ cup (113 g) unsalted Butter, sliced into small pads

Instructions

1. Heat the Oven & Prep the Dish
   Start by warming your oven to 175°C (350°F). Lightly grease a 23×33 cm (9×13-inch) baking dish.

2. Make the Moist Bottom Layer
   Spread the crushed pineapple evenly across the base of the dish, including the juices. The liquid is key for keeping the cake tender later.

3. Add the Chocolate Pockets
   Spoon frosting directly over the pineapple, dropping small dollops instead of spreading fully. You want some pineapple still showing underneath.

4. Top with the Cake Mix
   Sprinkle the dry cake mix evenly across the layers. Do not stir—the goal is to keep the layers intact.

5. Scatter the Toppings
   Add an even shower of chopped pecans and shredded coconut across the cake mix.

6. Add Butter for a Golden Finish
   Arrange the butter slices across the top. They’ll melt down through the dry mix, creating a soft cake center and crisp, flavorful surface.

7. Bake Until Bubbly and Golden
   Bake for 45–50 minutes until the top turns golden and the edges look slightly bubbling.

8. Set and Slice
   Let the cake cool for 15 minutes before slicing. This helps it hold shape when plated.

Storage Advice

Let slices cool fully, then keep them in a sealed container at room temp for up to 3 days. For reheating, use a warm oven to refresh the crust. Avoid microwaving alone, as it may soften the top texture too much.

Easy Ingredient Swaps

• Swap pecans for walnuts for a softer, milder nut flavor

• Replace pineapple with canned peaches (drained but reserve some liquid)

• Choose chocolate or white cake mix instead of yellow for a different spin

• Use dairy-free cream substitutes if needed to match dietary preferences

Serving Ideas

Serve slices warm with Vanilla Ice Cream for extra comfort. A light chocolate drizzle or additional coconut on top also finishes beautifully if you like a fuller dessert plate.

Quick Tips

• Brown sugar and cold butter create the best golden crust

• Let cake rest before slicing for clean layers

• Pre-toasting nuts adds aroma but is optional if short on time