Juicy Pineapple Heaven Cake

Ingredients

  • 1 box yellow cake mix (plus ingredients listed on the box)
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup granulated sugar
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 container (8 oz) whipped topping (like Cool Whip)
  • 1 cup sweetened shredded coconut (optional)
  • Maraschino cherries or pineapple slices, for garnish (optional)

Instructions

  1. Bake the Cake:
    Preheat your oven according to the cake mix directions. Prepare the cake mix as directed on the box. Pour batter into a greased 9×13-inch baking dish and bake according to package instructions. Let the cake cool completely.
  2. Make the Pineapple Topping:
    In a medium saucepan, combine the crushed pineapple (with juice) and granulated sugar. Bring to a gentle boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly (about 5 minutes). Remove from heat and let it cool slightly.
  3. Poke the Cake:
    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.
  4. Make the Pudding Layer:
    In a bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens. Spread the pudding evenly over the pineapple layer.
  5. Add Whipped Topping:
    Gently spread the whipped topping over the pudding layer. Sprinkle with shredded coconut if desired.
  6. Chill and Serve:
    Cover and refrigerate for at least 2 hours to allow the flavors to blend. Garnish with maraschino cherries or pineapple slices before serving, if you like.

If you’d like, I can help you adjust it (make it more tropical, lower sugar, or more homemade). Just say the word!

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