Ingredients
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple with juice (do not drain)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 container (8 oz) whipped topping (Cool Whip or homemade)
- 1 cup shredded coconut (optional, for garnish)
- Maraschino cherries (for topping, optional)
Instructions
- Prepare the cake:
- Preheat your oven to 350°F (175°C).
- Make the yellow cake according to package directions.
- Bake in a 9×13-inch pan until a toothpick comes out clean (about 25–30 minutes).
- Let the cake cool completely.
- Make the pineapple topping:
- In a large bowl, combine the crushed pineapple (with juice) and dry pudding mix.
- Stir until well blended.
- Assemble the cake:
- Spread the pineapple-pudding mixture evenly over the cooled cake.
- Top with whipped topping, spreading it smoothly across the surface.
- Garnish:
- Sprinkle shredded coconut on top if desired.
- Add maraschino cherries for a colorful touch.
- Chill & Serve:
- Refrigerate for at least 2 hours before serving.
- Slice, serve, and enjoy the juicy pineapple heaven! 🍍💛
Would you like me to make this no-bake style (skipping the oven completely) or keep it as a baked version?