Ingredients
- 1 box yellow cake mix (plus ingredients called for on the box: usually 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 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup shredded sweetened coconut (optional)
- ½ cup chopped pecans or walnuts (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 box directions. Bake in a 9×13-inch pan until golden and a toothpick comes out clean. Let it cool completely. - Pineapple Layer:
In a bowl, combine the crushed pineapple (with juice) and the dry vanilla pudding mix. Stir until thickened slightly. Spread evenly over the cooled cake. - Top It Off:
Gently spread the whipped topping over the pineapple layer. Sprinkle with shredded coconut and chopped nuts if using. - Chill:
Refrigerate the cake for at least 2 hours before serving to let the flavors meld together. - Garnish & Serve:
Add maraschino cherries on top for a pop of color and extra sweetness if you like!
Would you like a fun little intro or tips section added to this?