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
- 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.
- 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.
- 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.
- Topping:
- Gently spread the whipped topping over the pudding layer.
- Sprinkle with shredded coconut and chopped nuts if desired.
- Chill:
- Refrigerate the cake for at least 4 hours (or overnight) to let the flavors blend and the layers set.
- 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!