Ingredients
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- ½ cup sweetened shredded coconut (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Bake the Cake:
- Preheat your oven to 350°F (175°C).
- Prepare the yellow cake mix according to the package directions.
- Pour the batter into a greased 9×13-inch baking dish.
- Bake as directed on the box. Let it cool completely.
- Make the Pineapple Topping:
- In a medium saucepan over medium heat, combine the crushed pineapple (with juice) and sugar.
- Bring to a gentle boil, stirring often, until the sugar dissolves (about 2-3 minutes).
- Remove from heat and let cool slightly.
- Add Pineapple Layer:
- Using the handle of a wooden spoon, poke holes all over the cooled cake.
- Pour the warm pineapple mixture evenly over the cake, letting it soak in.
- Spread it out with a spatula if needed.
- Make the Pudding Layer:
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes).
- Spread the pudding evenly over the pineapple layer.
- Finish with Topping:
- Spread the whipped topping evenly over the pudding layer.
- Sprinkle with shredded coconut if using.
- Garnish with maraschino cherries if desired.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours or until well chilled.
- Slice and enjoy your Juicy Pineapple Heaven Cake!
If you’d like, I can help you write a short description or tips for this recipe too!