Juicy Pineapple Heaven Cake

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Frost the Cake:
    Spread the pudding mixture evenly over the pineapple layer. Sprinkle with shredded coconut if using.
  6. 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.

Would you like a catchy description or tips for storing leftovers? 🌴✨

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