Ingredients
Scale
- 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 according to the package directions in a 9×13 inch pan. Allow it to cool completely.
- Prepare the Fruit Layer: In a bowl, mix the crushed pineapple with its juice and half of the coconut.
- Soak the Cake: Poke holes across the cooled cake using a wooden spoon’s back. Evenly pour the pineapple mixture over the cake, letting it seep into the holes.
- Pudding Layer: In another bowl, whisk together the pudding mix and milk until smooth. Gently spread this mixture over the pineapple layer.
- Top It Off: Spread the whipped topping over the pudding. Sprinkle the remaining coconut over the top.
- Chill: Refrigerate the cake for at least 4 hours, preferably overnight, to set the layers and intensify the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes