Description

Sweet, rich, and ridiculously easy, this Paul Newman Cake is a retro dessert favorite that always gets rave reviews. Made with a simple boxed cake mix, luscious caramel sauce, crushed pineapple, and a whipped topping layer with coconut and pecans, it’s gooey, moist, and totally irresistible. It’s the perfect make-ahead dessert for potlucks, holidays, or anytime you want something sweet and nostalgic.

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Ingredients

Scale

For the Cake:

1 box chocolate cake mix (plus ingredients called for on box: eggs, oil, water)
1 can (20 oz) crushed pineapple in juice (do not drain)
1 can (14 oz) sweetened condensed milk
1 jar (12–14 oz) caramel sauce or butterscotch topping

For the Topping:

1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup sweetened shredded coconut
1 cup chopped pecans
1 tsp vanilla extract (optional)

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Instructions

Step 1: Bake the Cake
Preheat oven to 350°F (175°C).
Prepare the chocolate cake mix as directed on the package.
Pour into a greased 9×13 baking dish and bake according to box instructions (typically 28–35 minutes).
Remove from oven and let cool for 5 minutes.

Step 2: Poke & Soak
While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon or a fork.
In a bowl, mix crushed pineapple (with juice) and sweetened condensed milk.
Pour this mixture evenly over the warm cake, letting it soak into the holes.
Then drizzle caramel sauce over the top.
Cool completely, then refrigerate for at least 2 hours (or overnight for best flavor).

Step 3: Make the Topping
In a bowl, fold together whipped topping, coconut, chopped pecans, and vanilla extract if using.
Spread evenly over the chilled cake.

Step 4: Chill & Serve
Refrigerate the cake for at least 30 minutes after adding the topping.
Serve chilled, straight from the pan.
Optional: Garnish with extra pecans, coconut, or a drizzle of caramel before serving.

Notes

Don’t Drain the Pineapple – The juice is essential for moisture and flavor.
Cool Before Topping – Helps the whipped layer stay fluffy and firm.
Use a Deep Dish – This cake gets heavy and layered—use a sturdy 9×13 pan.
Let It Chill – The longer it sits, the better the flavors develop.
Make It Your Own – Try swapping chocolate cake for yellow or spice cake for a different twist.

Prep Time: 15 minutes
Cuisine: American Retro Dessert