Juicy Pineapple Heaven Cake

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Ingredients

  • 1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup granulated sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) whipped topping (like Cool Whip)
  • 1 cup sweetened shredded coconut (optional)
  • Maraschino cherries, for garnish (optional)

Instructions

  1. Bake the Cake:
    Preheat oven to 350°F (175°C). Prepare the cake mix according to the package directions. Bake in a 9×13-inch pan. Let the cake cool slightly.
  2. Pineapple Topping:
    In a medium saucepan, combine the crushed pineapple (with juice) and granulated sugar. Bring to a gentle boil over medium heat, stirring until sugar is dissolved. Remove from heat.
  3. Soak the Cake:
    Using a fork, poke holes all over the warm cake. Pour the warm pineapple mixture evenly over the cake. Let it soak in and cool completely.
  4. Pudding Layer:
    In a bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth.
  5. Assemble:
    Spread the pudding mixture evenly over the cooled pineapple layer. Sprinkle with shredded coconut, if using. Chill in the refrigerator for at least 2 hours.
  6. Serve:
    Cut into squares, garnish with maraschino cherries if desired, and enjoy your juicy pineapple heaven!

If you’d like, I can help you adjust this for a no-bake version too. Want that?

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