Ingredients
For the Cake Base:
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1 box yellow cake mix (or white cake mix)
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1 cup crushed pineapple with juice (do not drain)
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1 cup water
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½ cup vegetable oil
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3 large eggs
For the Topping:
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1 can (20 oz) crushed pineapple with juice (do not drain)
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1 package (3.4 oz) instant vanilla pudding mix
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1 container (8 oz) whipped topping (like Cool Whip), thawed
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Optional: toasted coconut flakes or chopped pecans for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
In a large mixing bowl, combine the dry cake mix, eggs, oil, water, and 1 cup of crushed pineapple (with juice). Beat on medium speed for 2 minutes, until smooth and well combined.
Pour the batter into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
In a medium bowl, stir together the remaining 20 oz of crushed pineapple (with juice) and the instant vanilla pudding mix. Let sit for 2–3 minutes until slightly thickened.
Gently fold in the thawed whipped topping into the pineapple-pudding mixture until smooth and fluffy.
Once the cake is completely cooled, spread the pineapple whipped topping mixture evenly over the surface of the cake.
Sprinkle the top with toasted coconut or chopped pecans if desired. Cover and refrigerate the cake for at least 2 hours before serving to allow flavors to blend and the topping to set.
Notes
Do not overmix the pudding topping—mix just until smooth and fold gently. Overmixing can deflate the whipped topping. Also, it’s essential to cool the cake completely before adding the topping to prevent melting or soggy layers.