Juicy Pineapple Heaven Cake

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

  1. Preheat Oven
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the Cake
    Spread the pudding-whipped topping mixture evenly over the cooled cake. Sprinkle with shredded coconut and chopped nuts if using.
  6. 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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