Juicy Pineapple Heaven Cake

Ingredients

  • 1 box (15.25 oz) yellow cake mix
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup granulated sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 ½ cups cold milk
  • 1 container (8 oz) whipped topping (like Cool Whip)
  • ½ cup sweetened shredded coconut (optional)
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Bake the Cake:
    • Preheat oven to 350°F (175°C).
    • Prepare cake mix according to package directions and bake in a 9×13-inch pan.
    • Let the cake cool slightly but not completely.
  2. Pineapple Layer:
    • While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or fork.
    • In a saucepan, combine crushed pineapple (with juice) and sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
    • Pour the hot pineapple mixture evenly over the cake, letting it soak in.
  3. Pudding Layer:
    • In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2-3 minutes).
    • Spread the pudding evenly over the cooled pineapple layer.
  4. Topping:
    • Gently spread the whipped topping over the pudding layer.
    • Sprinkle with shredded coconut and chopped nuts if desired.
  5. Chill:
    • Refrigerate the cake for at least 4 hours (or overnight) to let the flavors blend and the layers set.
  6. Serve:
    • Slice and enjoy this juicy, tropical heaven!

If you’d like, I can adjust it for a lighter version or with fresh pineapple — just let me know!

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