Ingredients
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, 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 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup sweetened shredded coconut (optional)
- Maraschino cherries or extra pineapple slices, for garnish (optional)
Instructions
- Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to package directions. Bake in a 9×13-inch pan. Let it cool completely. - Add Pineapple Layer:
In a medium saucepan, combine the undrained crushed pineapple and granulated sugar. Bring to a boil over medium heat, stirring often, for about 2-3 minutes until thickened slightly. Remove from heat. - Poke and Pour:
Using the handle of a wooden spoon, poke holes all over the cooled cake. Pour the warm pineapple mixture evenly over the cake, spreading it so it soaks in. Let cool completely. - Make Pudding Topping:
In a bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens. Gently fold in the whipped topping until fully combined. - Frost the Cake:
Spread the pudding mixture evenly over the pineapple layer. Sprinkle with shredded coconut if using. - Chill and Serve:
Refrigerate for at least 2 hours (or overnight) to let the flavors meld. Garnish with maraschino cherries or pineapple slices before serving, if desired.
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