Ingredients
- 1 box yellow cake mix (plus ingredients listed on box: usually eggs, oil, and water)
- 1 can (20 oz) crushed pineapple, with juice
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- 1/2 cup shredded sweetened coconut (optional)
- Maraschino cherries, for garnish (optional)
Instructions
- Bake the Cake:
Prepare the yellow cake mix according to package instructions. Bake in a 9×13-inch pan and allow it to cool completely. - Pineapple Layer:
Once the cake is cool, poke holes all over the top using a fork or the handle of a wooden spoon.
Spread the crushed pineapple with juice evenly over the top of the cake, letting it soak in. - Pudding Layer:
In a medium bowl, prepare the vanilla pudding mix with cold milk as directed on the package. Let it sit for a few minutes to thicken.
Spread the pudding over the pineapple layer. - Topping:
Spread the whipped topping evenly over the pudding layer.
Sprinkle with shredded coconut if using. - Chill:
Refrigerate the cake for at least 2–3 hours or overnight for best flavor. - Serve:
Garnish with maraschino cherries before serving if desired. Slice, serve, and enjoy a piece of pineapple heaven!
Want to make it extra decadent or tweak it for a special occasion?