Pineapple Paradise Cake

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours (includes chilling)
• Yield: 12 servings

Ingredients

• 1 box yellow cake mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1 can (20 oz) crushed pineapple with juice
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1 container (8 oz) whipped topping (e.g., Cool Whip)
• 1/2 cup shredded coconut (optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together the yellow cake mix, eggs, oil, and crushed pineapple (with juice) until smooth.
3. Pour the batter into the prepared dish and bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
4. Allow the cake to cool completely in the pan.
5. In a separate bowl, whisk together the instant pudding mix and cold milk until thickened. Fold in the whipped topping until smooth and fluffy.
6. Spread the pudding mixture evenly over the cooled cake. Sprinkle with shredded coconut, if using.
7. Chill for at least 1 hour before serving. Enjoy cold!

Storage & Make-Ahead

• Refrigerator: Store covered in the fridge for up to 3 days.
• Make-Ahead: Bake the cake and prep the topping in advance. Assemble just before serving for the freshest texture.