Ingredients
- 1 box yellow cake mix (plus ingredients called for on the 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 container (8 oz) whipped topping (like Cool Whip)
- 1 cup shredded sweetened coconut (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Bake the cake: Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to the package directions. Bake in a 9×13 inch pan. Let it cool completely.
- Make pineapple topping: In a medium saucepan, combine the crushed pineapple (with juice) and sugar. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the mixture thickens slightly (about 5 minutes). Remove from heat and let cool slightly.
- Poke and spread: Using the handle of a wooden spoon, poke holes all over the cooled cake. Pour the warm pineapple mixture evenly over the cake, letting it soak into the holes.
- Prepare pudding layer: In a bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes). Gently spread the pudding over the pineapple layer.
- Finish with whipped topping: Spread the whipped topping evenly over the pudding layer. Sprinkle with shredded coconut if using.
- Chill: Refrigerate for at least 2 hours or until fully chilled and set.
- Serve: Garnish with maraschino cherries before serving, if desired. Slice and enjoy your juicy pineapple heaven!
Would you like me to create a shorter version, nutrition info, or a printable card for this? 🍍✨