Name: Pineapple Heaven Cake (Light, Creamy, Tropical Dessert)
Ingredients: 1 box yellow or white cake mix; Ingredients listed on cake mix box (eggs, oil, water); 1 can (20 oz) crushed pineapple, do not drain; 1 package (3.4 oz) instant vanilla pudding mix; 1 cup cold milk; 1 tub (8 oz) whipped topping, thawed; Optional garnish: shredded coconut or pineapple chunks

Ingredients

Scale

1 box yellow or white cake mix
Ingredients listed on cake mix box (eggs, oil, water)
1 can (20 oz) crushed pineapple, do not drain
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 tub (8 oz) whipped topping, thawed
Optional garnish: shredded coconut or pineapple chunks

Instructions

Step 1: Bake the Cake

Prepare the cake mix according to package instructions. Pour batter into a greased 9×13-inch baking dish. Bake as directed until a toothpick inserted into the center comes out clean. Allow cake to cool slightly.

Step 2: Poke the Cake

While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.

Step 3: Prepare the Pineapple Filling

In a bowl, mix the crushed pineapple (with juice) and dry vanilla pudding mix until well combined. Let it sit for 1–2 minutes to slightly thicken.

Step 4: Fill the Cake

Pour the pineapple pudding mixture evenly over the cake, spreading it so it flows into the holes. Refrigerate for at least 1 hour to set.

Step 5: Add the Topping

In a separate bowl, whisk cold milk and whipped topping until smooth and fluffy. Spread evenly over the chilled cake. Garnish if desired and refrigerate until ready to serve.

Notes

Do not drain the pineapple—juice adds moisture and flavor.
Chill thoroughly for best texture.
Spread topping gently to keep layers distinct.
Cake tastes even better the next day.