Juicy Pineapple Heaven Cake

Ingredients

  • 1 box yellow cake mix (or white cake mix)
  • 1 can (20 oz) crushed pineapple (undrained)
  • 1 cup granulated sugar
  • 1 package (8 oz) cream cheese, softened
  • 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

  1. Bake the cake:
    • Preheat oven to 350°F (175°C).
    • Prepare cake mix according to the package directions. Bake in a 9×13-inch pan.
    • Remove from oven and let cool slightly.
  2. Add pineapple layer:
    • While the cake is still warm, use a fork to poke holes all over the top.
    • In a medium saucepan, combine the crushed pineapple (with juice) and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
    • Pour the hot pineapple mixture evenly over the cake. Let it soak in and cool completely.
  3. Prepare the creamy layer:
    • In a large bowl, beat the softened cream cheese until smooth.
    • Add the instant pudding mix and cold milk. Beat until thick and creamy.
    • Spread the cream cheese pudding mixture evenly over the cooled pineapple cake.
  4. Finish and chill:
    • Spread the whipped topping over the pudding layer.
    • Sprinkle with shredded coconut if desired.
    • Garnish with maraschino cherries for a tropical touch.
    • Refrigerate for at least 2 hours or until fully chilled.
  5. Serve and enjoy!
    • Slice, serve, and savor this juicy pineapple heaven!

If you’d like, I can help you adapt it to be more homemade (for example, homemade cake or whipped cream). Just let me know!

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