Ingredients:
Ingredient Quantity
Yellow cake mix 1 box
Crushed pineapple with juice 1 can (20 oz)
Sweetened shredded coconut 1 cup
Instant vanilla pudding mix 1 package (3.4 oz)
Cold milk 1 cupWhipped topping 1 container (8 oz)
Prepare the Cake
Preheat your oven according to the instructions on the yellow cake mix box.
Prepare the cake batter as directed on the package, replacing any water with the juice from the can of crushed pineapple (add water if needed to match the required liquid amount).
Bake the cake in a greased 9×13-inch pan according to package instructions.
Cool and Layer
Allow the cake to cool completely in the pan.
Once cool, evenly spread the crushed pineapple (including the remaining juice) over the top of the cake.
Prepare the Pudding Layer
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
Gently fold in the whipped topping until smooth.
Assemble the Topping
Spread the pudding mixture evenly over the pineapple layer.
Sprinkle the sweetened shredded coconut generously over the top.
Chill
Cover and refrigerate for at least 2 hours to set.
Serve
Slice and serve chilled. Enjoy this tropical-inspired dessert!
Variations
Flavor Twists
Chocolate Lover’s Version: Replace vanilla pudding with chocolate pudding and top with chocolate shavings instead of coconut.
Citrus Kick: Add a teaspoon of orange or lemon zest to the pudding layer for a refreshing twist.
Texture Enhancements
Nutty Addition: Sprinkle chopped pecans or almonds over the coconut layer for added crunch.
Graham Cracker Crust: Before baking the cake, sprinkle crushed graham crackers at the bottom of the pan for an extra layer of flavor.
Substitutions
Use angel food cake or white cake mix instead of yellow for a lighter base.
Swap whipped topping for stabilized whipped cream or Greek yogurt for a less sweet option.
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