Ingredients
- 1 box yellow cake mix (plus ingredients called for on the box — typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup crushed pineapple (with juice, optional for topping)
- ½ cup shredded sweetened coconut (optional)
- Maraschino cherries (optional for garnish)
Instructions
- Bake the Cake:
Preheat oven to 350°F (175°C).
Prepare the yellow cake mix according to package instructions.
Bake in a 9×13 inch baking dish.
Once baked, let the cake cool completely. - Poke the Cake:
Using the handle of a wooden spoon or a fork, poke holes all over the cooled cake. - Add Pineapple Layer:
In a bowl, combine the can of crushed pineapple (with juice) and spread it evenly over the cake. Let it soak into the holes. - Pudding Layer:
In another bowl, prepare the vanilla pudding mix with only 1½ cups of cold milk (for thicker texture).
Spread the pudding over the pineapple layer. - Whipped Topping:
Gently spread the whipped topping over the pudding layer.
Optional: Mix in the extra 1 cup of crushed pineapple into the whipped topping before spreading. - Finish and Chill:
Sprinkle with shredded coconut and garnish with maraschino cherries if desired.
Refrigerate for at least 2–3 hours before serving to allow layers to set.
Enjoy your tropical treat! 🍍🍰
Let me know if you want a version with cream cheese or a gluten-free alternative.