Juicy Pineapple Heaven Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
15.25-ounce box yellow or white cake mix
02 -
20-ounce can crushed pineapple with juice
03 -
3 large eggs
04 -
1/2 cup vegetable oil
→ For the Topping
05 -
8-ounce container whipped topping (Cool Whip)
06 -
3.4-ounce box instant vanilla pudding mix
07 -
1 cup cold milk
08 -
1/2 cup crushed pineapple, drained
09 -
1/2 cup shredded coconut (optional)
10 -
1/4 cup chopped pecans or walnuts (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, mix cake mix, crushed pineapple with juice, eggs, and oil until well combined.
02 -
Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
03 -
In a bowl, whisk together vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken. Gently fold in whipped topping and drained crushed pineapple.
04 -
Spread the pineapple pudding mixture evenly over the cooled cake. Sprinkle with shredded coconut and chopped nuts, if using. Refrigerate for at least 1 hour before serving for the best flavor.
05 -
Slice and serve chilled for a refreshing, juicy bite of heaven!
# Notes:
01 -
Use coconut pudding mix instead of vanilla for a tropical twist.
02 -
Make it lighter by using sugar-free pudding and light Cool Whip.
03 -
For extra moisture, poke holes in the cake before adding the topping.