Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple (undrained)
- 1 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip)
- 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 instructions.
- Pour the batter into a greased 9×13 inch baking dish and bake as directed. Let 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 constantly, until the sugar dissolves and the mixture thickens slightly (about 5 minutes).
- Remove from heat and let cool slightly. Spread the pineapple mixture evenly over the cooled cake.
- Prepare the Pudding Layer:
- In a large bowl, whisk together the instant pudding mix and cold milk until smooth and thickened.
- Gently fold in the whipped topping until well combined.
- Spread the pudding mixture evenly over the pineapple layer.
- Finish & Chill:
- Sprinkle shredded coconut on top if using.
- Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to blend.
- Serve:
- Cut into squares, garnish each piece with a maraschino cherry if desired, and enjoy your slice of Juicy Pineapple Heaven!
Would you like a version without coconut or pudding? I can adjust it!