Creamy, fruity, and delightfully simple — Six-in-a-Pan Cake is one of those nostalgic desserts that tastes like a warm hug on a plate. This easy sheet-pan cake layers canned pineapple and cherry pie filling under a dry cake mix, then gets a shower of coconut, nuts, and melted butter that bakes into a gooey, golden topping. Fun fact: this style of dump-and-bake dessert shows up in potlucks all over the country because it’s so forgiving and crowd-pleasing.
If you love fuss-free sweets that still look special, this recipe is for you. It’s faster than a traditional cake, requires minimal tools, and feeds a crowd — perfect for family dinners or last-minute get-togethers. If you enjoy other vintage favorites on the blog, check out this comforting 7-Up pound cake recipe for another simple, retro treat. Ready to make something delicious with almost zero drama? Let’s bake!
What is Six-in-a-Pan Cake?
What’s in a name? Six-in-a-Pan Cake sounds like it should be a math problem, but it’s actually a playful nod to how this dessert layers six simple components in one baking pan — fruit, cake mix, coconut, nuts, butter, and love. Where did the name come from? Maybe someone counted as they layered, maybe it was served at a six-person picnic, or maybe it was an optimistic baker’s joke. Who knows?
There’s a bit of Southern charm and kitchen ingenuity here, and it’s easy to imagine Grandma winking while saying “the way to a man’s heart is through his stomach.” Curious yet? Give it a try and see how quickly this six-part harmony wins over anyone at your table.
Why You’ll Love This:
This cake is irresistible for three big reasons. First, the highlight: a gooey, slightly crunchy top that contrasts perfectly with moist, fruity layers underneath — each bite combines sweet cherries, tangy pineapple, and a buttery, coconut-nut crunch. Second, cost-savings: you can make an impressive dessert with pantry staples and one box of cake mix, which is much cheaper than store-bought specialty desserts. Third, flavor and texture: shredded coconut and chopped nuts add aroma and bite, while the canned fruit keeps the inside tender and juicy.
Compared to other sheet cakes like our favorite Amish applesauce cake, Six-in-a-Pan delivers brighter, tropical flavors and a more playful texture thanks to the pie filling and coconut. If you want something nostalgic, quick, and downright comforting, this is your winner. Go on — treat your family tonight.
How to Make:
Quick Overview
This recipe is a classic dump-and-bake: simple assembly, minimal mixing, and big flavor. It’s easy because there’s no batter to whip — the dry cake mix absorbs juices in the oven and turns into a tender cake base while the coconut and nuts toast on top. Prep time is about 10 minutes, and bake time is roughly 45 to 50 minutes. Expect a soft, fruit-filled interior with a golden, slightly crispy topping.
Ingredients
1 box of cake mix (preferably yellow or white) — 1 box, dry
1 can of crushed pineapple (undrained) — 20 ounces, use with all juice
1 can of cherry pie filling — 21 ounces, scoop out evenly
1 cup of shredded coconut — sweetened or unsweetened, as preferred
1 cup of chopped nuts (pecans or walnuts) — chopped to small pieces
1 stick of unsalted butter (melted) — 1/2 cup, melted and slightly cooled
Directions
- Preheat your oven to 350°F (175°C). Make sure the oven rack is centered.
- Lightly grease a 9×13 inch baking pan with butter or non-stick spray to prevent sticking.
- Pour the entire can of crushed pineapple (with juice) into the greased baking pan and spread it evenly to form the bottom layer. The juice helps keep the cake moist.
- Add the can of cherry pie filling over the pineapple layer, spreading it gently to cover as evenly as possible without mixing the layers.
- Sprinkle the dry cake mix evenly over the top of the fruit layers so the powder forms a consistent layer; don’t stir.
- Distribute the shredded coconut evenly over the cake mix, using a spoon to spread it so there are no big clumps.
- Sprinkle the chopped nuts evenly over the coconut layer for texture and nutty flavor.
- Drizzle the melted butter over the entire mixture, trying to cover as much surface as possible so the butter seeps into the cake mix and creates a golden crust.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling; a toothpick will come out mostly moist but not raw.
- Allow the cake to cool for at least 10 minutes before serving to let the filling settle and make slicing easier. Serve warm or at room temperature.
What to Serve With:
- A scoop of vanilla ice cream or a dollop of whipped cream to balance the tart cherries.
- Freshly brewed coffee or a lightly sweetened iced tea for a classic pairing.
- A simple green salad with citrus vinaigrette if serving this as part of a larger meal to cleanse the palate.
- Toasted coconut flakes or extra chopped nuts sprinkled on top for more crunch.
Top Tips for Perfecting:
- Ingredient substitutions: swap pineapple for drained crushed mandarin oranges for a different fruity profile; use macadamia nuts for a tropical twist.
- Timing: start checking at 40 minutes; ovens vary and you want bubbling edges and a golden top.
- Flavor boost: fold 1 teaspoon of vanilla into the melted butter before drizzling, or sprinkle a pinch of cinnamon over the cake mix before adding coconut.
- Common mistakes: don’t stir the layers — the dry cake mix needs to sit on top so it can absorb juices as it bakes. Using a cold pan with cold butter may prevent even melting; use melted, slightly cooled butter for even coverage.
- Texture tip: for a chewier top, use sweetened coconut; for a lighter crunch, use unsweetened.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Cover tightly to prevent drying.
- Freezing: Wrap tightly with plastic wrap and aluminum foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm individual slices in the microwave for 20–30 seconds, or reheat a portion in a 325°F oven for 10–12 minutes until warmed through. If frozen, allow to thaw completely before reheating to preserve texture.
FAQs
Can I use a different cake mix flavor?
Yes. Yellow or white are classic, but butter or French vanilla cake mix work well too. Avoid chocolate—flavors may clash.
Do I need to drain the pineapple?
No, keep the pineapple undrained. The juice helps the dry cake mix hydrate and keeps the cake moist.
Can I make this nut-free?
Absolutely. Omit the nuts and replace them with extra coconut or toasted oats for crunch. Make sure your toppings are nut-free if serving to someone with allergies.
Is it possible to cut this recipe in half?
Yes. Use an 8×8 inch pan and reduce bake time to about 30–35 minutes, watching for bubbling edges and a golden top.
Can I prepare this ahead of time?
You can assemble the pan, cover tightly, and refrigerate for a few hours before baking. If refrigerated longer, allow it to sit at room temperature 20 minutes before baking and add a couple of extra minutes to bake time.
What if the top is browning too quickly?
Cover loosely with aluminum foil for the remaining bake time to prevent over-browning while the center finishes baking.
Conclusion
Six-in-a-Pan Cake is a simple, nostalgic recipe that proves great desserts don’t need to be complicated. It’s quick to assemble, budget-friendly, and delivers bright fruit flavors with a buttery, crunchy top that everyone will love. If you enjoy variations of layered, no-fuss desserts, you might like seeing how other home cooks approach similar classics — for a different take on a decadent layered dessert, check out this Kim’s Cravings Sex in a Pan recipe or this popular Jo Cooks Sex in a Pan recipe for inspiration. Give this Six-in-a-Pan Cake a try, share it with family and friends, and enjoy how something so simple can taste so special.
Six-in-a-Pan Cake
Equipment
- 9x13-inch baking pan
- Mixing Bowl
Ingredients
Ingredients
- 1 box Yellow or White Cake Mix Dry mix, preferably yellow or white flavor.
- 20 ounces Canned Crushed Pineapple Undrained, use with all juice.
- 21 ounces Canned Cherry Pie Filling Scoop out evenly.
- 1 cup Shredded Coconut Sweetened or unsweetened, as preferred.
- 1 cup Chopped Nuts Pecans or walnuts, chopped to small pieces.
- 1/2 cup Unsalted Butter Melted and slightly cooled.
Instructions
- Preheat your oven to 350°F (175°C). Make sure the oven rack is centered.
- Lightly grease a 9x13 inch baking pan with butter or non-stick spray to prevent sticking.
- Pour the entire can of crushed pineapple (with juice) into the greased baking pan and spread it evenly to form the bottom layer.
- Add the can of cherry pie filling over the pineapple layer, spreading it gently to cover as evenly as possible without mixing the layers.
- Sprinkle the dry cake mix evenly over the top of the fruit layers so the powder forms a consistent layer; don’t stir.
- Distribute the shredded coconut evenly over the cake mix, using a spoon to spread it so there are no big clumps.
- Sprinkle the chopped nuts evenly over the coconut layer for texture and nutty flavor.
- Drizzle the melted butter over the entire mixture, trying to cover as much surface as possible.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
- Allow the cake to cool for at least 10 minutes before serving to let the filling settle and make slicing easier.