Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 container (8 oz) whipped topping (Cool Whip or similar)
- 1 cup shredded sweetened coconut (optional, for topping)
- Maraschino cherries (optional, for garnish)
Instructions
- Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package directions. Bake in a 9×13 inch pan. Once baked, remove from oven and let it cool completely. - Add Pineapple:
Using a fork or skewer, poke holes all over the cooled cake. Pour the crushed pineapple with its juice evenly over the cake, spreading it out so it soaks in. Let it sit for 10 minutes. - Prepare Pudding Layer:
In a mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Spread the pudding evenly over the pineapple layer. - Add Whipped Topping:
Spread the whipped topping over the pudding layer. Smooth it out with a spatula. - Garnish:
Sprinkle with shredded coconut if using, and decorate with maraschino cherries on top. - Chill:
Refrigerate the cake for at least 2–3 hours before serving, allowing the flavors to soak in and the layers to set.
Tips:
- For extra richness, you can add a layer of cream cheese mixed with powdered sugar before the pudding layer.
- Keep leftovers stored in the refrigerator, covered.
Let me know if you want a no-bake version or a twist like pineapple-strawberry!