Ingredients
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
Prepare the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the entire can of crushed pineapple (including the juice). Beat the mixture with a hand mixer or whisk until smooth and well combined.
Bake the Cake:
- Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Make the Topping:
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes). Fold in the whipped topping until fully incorporated.
Assemble the Cake:
- Spread the pudding and whipped topping mixture evenly over the cooled cake. Sprinkle with shredded coconut and chopped nuts, if desired.
Chill and Serve:
- Refrigerate the cake for at least 1 hour to let the flavors meld and the topping set. Slice and serve chilled.
Notes
- Moisture Tip: Don’t drain the pineapple—the juice is essential for a moist and flavorful cake.
- Topping Variations: Add a drizzle of caramel sauce or garnish with fresh pineapple slices for extra flair.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Make Ahead: This cake is even better the next day, making it a great option for preparing in advance.