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
- 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.
- 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.
- 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.
- 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.
- 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!