Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1/2 cup shredded sweetened coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. - Make the Cake Batter
In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), vegetable oil, and eggs. Beat with an electric mixer on medium speed until smooth and well combined. - Bake the Cake
Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. - Prepare the Topping
In a bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth. - Assemble the Cake
Spread the pudding-whipped topping mixture evenly over the cooled cake. Sprinkle with shredded coconut and chopped nuts if using. - Chill and Serve
Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the topping set.
Tip: For an extra pineapple punch, poke holes in the cooled cake and drizzle with a few spoonfuls of pineapple juice before adding the topping.
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