Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, with juice
- 1 cup sweetened shredded coconut
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
Instructions
- Bake the Cake: Prepare the yellow cake mix according to the package directions. Bake in a 9×13-inch pan and let the cake cool completely.
- Prepare the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and ½ cup of the shredded coconut.
- Add the Filling: Using a fork, poke holes all over the cooled cake. Pour the pineapple mixture evenly over the cake, allowing the juice to soak into the holes.
- Make the Pudding Layer: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened.
- Assemble: Spread the pudding mixture evenly over the pineapple-soaked cake.
- Add the Whipped Topping: Spread the thawed whipped topping over the pudding layer.
- Add Coconut: Sprinkle the remaining ½ cup shredded coconut evenly over the top.
- Chill: Refrigerate for at least 4 hours, preferably overnight, so the flavors can blend and the cake can set.
- Serve: Slice and serve chilled. Enjoy this creamy, tropical pineapple-coconut treat! 🍍🥥
Prep Time: 15 minutes
Bake Time: According to cake mix package directions
Chill Time: At least 4 hours
Yield: 12–15 servings
