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
- 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. - 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. - 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. - 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. - Add Whipped Topping:
Gently spread the whipped topping over the pudding layer. Sprinkle with shredded coconut if desired. - 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!