Description
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This recipe is also incredibly beginner-friendly. With simple ingredients and easy steps, you can create a stunning dessert that looks impressive and tastes even better.
Ingredients
- 1 box yellow cake mix
- Ingredients required for cake mix (eggs, oil, water)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping (like Cool Whip)
- ½ cup powdered sugar
- ½ cup shredded coconut (optional)
Instructions
Prepare and bake the yellow cake according to package instructions in a 9×13-inch pan. Let it cool completely.
Once cooled, poke holes all over the cake using a fork or the handle of a spoon. Pour the crushed pineapple (with juice) evenly over the cake, allowing it to soak in.
In a bowl, whisk together the instant pudding mix and cold milk until thickened. Fold in the whipped topping and powdered sugar until smooth and fluffy.
Spread the creamy mixture evenly over the pineapple-soaked cake, smoothing the top with a spatula.
Refrigerate the cake for at least 2–4 hours (or overnight) to allow the flavors to meld and the cake to set properly.
Notes
- Always use pineapple with juice for maximum moisture
- Chill thoroughly before serving for best texture
- Do not overmix the topping to keep it light and airy
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290 kcal
- Sodium: 220mg
- Protein: 3g