Easy Pan Cake
A delightful layered dessert with pineapple, blueberries, cake mix, and coconut, offering a sweet, fruity, and crunchy treat perfect for gatherings and casual desserts.
Ingredients
Instructions
- Butter a large sheet pan.
- Spread crushed pineapple evenly on the bottom of the pan.
- Add a layer of blueberries on top of the pineapple.
- Sprinkle sugar over the blueberries.
- Sprinkle dry yellow cake mix evenly over the blueberries and sugar.
- Pour melted margarine evenly over the cake mix.
- Sprinkle coconut and nuts on top of everything.
- Bake according to the directions on the cake mix box.
Tips & Substitutions
For added flavor, consider using crushed macadamia nuts instead of regular nuts, or try adding a sprinkle of cinnamon to the blueberries. If you want a lighter version, substitute the margarine with unsweetened applesauce. Ensure the cake mix is spread evenly for consistent baking, and check for doneness based on the cake mix instructions. This easy pan cake is perfect for gatherings or as a quick dessert option.
Serving Suggestions
Serve warm or at room temperature, and consider adding a scoop of vanilla ice cream or whipped cream on top for an indulgent treat. This easy pan cake pairs beautifully with a refreshing fruit salad or a scoop of yogurt for a lighter option. It makes an excellent addition to brunch or as a dessert after a hearty meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 20-30 seconds or until warm. You can also reheat the whole pan in the oven at 350°F for about 10-15 minutes, covering it with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pan Cake contains roughly 593 calories, with 5g protein, 79g carbohydrates, and 32g fat. It is an excellent source of vitamin C (23% of the Daily Value) and dietary fiber (22% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used instead of canned. Just make sure to chop it finely and drain any excess juice to avoid making the cake too wet. Fresh fruit will add a vibrant flavor and texture to the cake.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the yellow cake mix with a gluten-free cake mix, which is widely available. Check the label to ensure it meets your dietary needs. The other ingredients are naturally gluten-free, making this a great option for those with gluten sensitivities.
How can I make this cake vegan?
To make this cake vegan, replace the margarine with a plant-based butter alternative and use a vegan cake mix. You can also substitute the eggs typically needed in cake mixes with applesauce or flaxseed meal mixed with water for binding. This way, you can enjoy a delicious vegan version of this easy pan cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).