Ingredients
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on box: usually eggs, oil, water)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
For the Topping:
- 1 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup shredded sweetened coconut
- Optional: maraschino cherries and extra coconut for garnish
Instructions
- Bake the Cake:
- Preheat your oven to 350°F (175°C).
- Prepare the yellow cake mix according to the package directions.
- Stir in the crushed pineapple with its juice.
- Pour into a greased 9×13-inch baking dish.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Add the Sweet Milk Topping:
- While the cake is still warm, poke holes all over the top using a fork or wooden skewer.
- In a bowl, mix together the sugar, sweetened condensed milk, and vanilla.
- Pour this mixture slowly over the warm cake, allowing it to soak in.
- Cool and Frost:
- Let the cake cool completely at room temperature.
- Once cooled, spread the whipped topping evenly over the cake.
- Sprinkle the shredded coconut generously on top.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours (overnight is best).
- Garnish with maraschino cherries and extra coconut before serving if desired.
Enjoy this tropical dessert dream chilled and creamy! 🍍🥥
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