God Bless America Cake

Easy Pineapple Coconut God Bless America Cake is the dessert I make when I want something cheerful, low-stress, and guaranteed to make people smile. Maybe you need a crowd-pleaser for a backyard cookout or a sweet slice for a quiet summer night. Maybe you just need a reminder that simple homemade bakes can be downright special. This cake hits all of that. It’s moist, pineapple-bright, full of coconut, and finished with a sticky, toasty caramel pecan topping that melts into every crumb. The best part is how easy it is to pull together with pantry staples.

Ingredients For Pineapple Coconut God Bless America Cake:

Here’s everything you’ll need for a 9 by 13 pan. I like to measure and set it all out before I start, so the batter comes together fast.

• All-purpose flour 2 cups
• Granulated sugar 1 cup
• Light brown sugar 1/2 cup, packed
• Baking powder 2 teaspoons
• Baking soda 1/2 teaspoon
• Fine salt 1/2 teaspoon
• Large eggs 2, at room temperature
• Neutral oil 1/2 cup (canola or vegetable)
• Buttermilk 1/2 cup (or milk plus 1 teaspoon vinegar)
• Vanilla extract 1 teaspoon
• Crushed pineapple 1 can, 20 ounces in juice, undrained
• Sweetened shredded coconut 1 cup

For the caramel coconut pecan icing:

• Unsalted butter 1/2 cup
• Light brown sugar 2/3 cup
• Evaporated milk or heavy cream 1/2 cup
• Vanilla extract 1 teaspoon
• Fine salt 1/4 teaspoon
• Sweetened shredded coconut 1 1/2 cups
• Chopped pecans 1 cup
• Optional 2 tablespoons pineapple juice or rum for brushing the cake

Craving more tropical bakes after this one? You might love my take on an easy pineapple upside-down cake too.

Pan size and timing

A 9 by 13 metal pan bakes most evenly here. Glass works, but you may need to add 3 to 5 minutes to the bake time. If using a dark pan, start checking a little early.

How To Make Pineapple Coconut God Bless America Cake:

Step-by-step

1. Preheat your oven to 350 degrees F. Grease a 9 by 13 pan and line the bottom with parchment if you want easy lift-out slices.
2. Whisk the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Break up any brown sugar clumps with your fingers.
3. In another bowl, whisk the eggs, oil, buttermilk, and vanilla until smooth.
4. Pour the wet mixture into the dry and stir just until combined. The batter will be thick.
5. Fold in the crushed pineapple with all its juice and the coconut. Do not drain the pineapple. That juice is flavor and moisture magic.
6. Spread the batter into the pan and level the top. Bake 30 to 38 minutes until the center springs back and a toothpick comes out with a few moist crumbs.
7. While the cake bakes, make the icing. In a saucepan, melt the butter over medium heat. Stir in brown sugar and evaporated milk. Simmer for 3 to 4 minutes, stirring. Pull off the heat and stir in vanilla, salt, coconut, and pecans.
8. Let the cake cool 10 minutes. If you want extra moisture, brush the top with pineapple juice or rum.
9. Pour the warm icing over the warm cake and spread to the edges. Optional but fantastic: set under the broiler for 1 to 2 minutes to gently toast the coconut. Watch closely so it does not burn.
10. Cool at least 30 minutes before slicing. The topping sets as it cools, creating that candy-like caramel bite.

Love easy, mix-and-bake desserts like this? My family also goes crazy for this cozy blueberry dump cake when we need a no-fuss sweet.

Tip: If the icing thickens too much as it sits, splash in a tablespoon of warm milk and stir until it loosens again.

An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing perfect for 4th of July and Memorial Day!

This one checks every holiday box for me. It’s quick to mix, bakes up fluffy, and tastes like a tropical day at the lake. The caramel coconut pecan icing is sweet, toasty, and a little sticky in the best way. If you want to lean into the red, white, and blue theme, toss a handful of blueberries or sliced strawberries around the edges after the icing sets. Or dust a star stencil with powdered sugar and cocoa for a simple flag moment.

I’ve served this at picnics, graduation parties, and Sunday dinners. My kids call it the celebration cake. I call it a guaranteed clean-pan situation. It’s also a make-ahead superstar since it stays moist for days and tastes even better on day two.

Make ahead and storage

Cover and store the cake at room temperature for up to 2 days or in the fridge for 4 to 5 days. If you’re making it ahead for a party, bake it the night before, let it cool, and frost it the next morning. It travels well in the same pan you bake it in. Slice right in the pan and you’re done.

Simple swaps

No buttermilk? Mix regular milk with a teaspoon of vinegar and let it sit for 5 minutes. No pecans? Walnuts work. Want it lighter? Use unsweetened coconut in the cake and save the sweetened coconut for the icing. If you’re after a similar nutty vibe, you might also like my butter pecan praline poke cake which has that caramelized crunch everyone loves.

“Made this for the neighborhood potluck and it disappeared before the burgers were done. People kept asking for the recipe and I had zero leftovers. The topping seriously tastes like candy.”

By the way, if you want a tiny-cake vibe for parties, cupcakes and minis are a blast. We do that with creme brulee flavors here and it’s always a hit: creme brulee cheesecake cupcakes.

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If you like sweet treats with low effort and big payoff, you’ll also enjoy our chocolate fix favorite, pudding-style bakes, and no-bake desserts. Start with the fruity ones or dive into whatever looks good today. Dessert should be joyful.

Common Questions

Can I make this without nuts? Yes. Just skip the pecans in the icing or replace them with extra coconut for more chew.

Can I turn this into cupcakes? You can. Fill liners two-thirds full and bake at 350 degrees F for 18 to 22 minutes. Spoon the warm icing over each cupcake.

Do I need to drain the crushed pineapple? No. Use all the juice. It’s key for moisture and flavor in the Easy Pineapple Coconut God Bless America Cake.

Can I reduce the sugar? Slightly. You can cut 2 to 3 tablespoons from the cake and the icing without hurting texture. Any more and it may be less moist.

How long does it stay fresh? Covered at room temp for 2 days or refrigerated up to 5. The Easy Pineapple Coconut God Bless America Cake actually tastes even better the next day.

Ready to bake and celebrate?

If you want a festive dessert that’s simple, sturdy, and totally delicious, the Easy Pineapple Coconut God Bless America Cake has your back. It’s the kind of recipe you can make once and then trust forever. For even more takes on this crowd-pleaser, check out the versions from Pineapple Coconut God Bless America Cake | 12 Tomatoes and the twist shared by Pineapple Coconut God Bless America Cake – That Oven Feelin. I hope this lands on your table with lots of laughter and maybe a sparkler or two. Bake it, share it, and tell me how it goes.