Description
A light and fluffy cake with layers of pineapple and whipped cream, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping
- 1 cup shredded coconut (optional)
Instructions
1. Prepare the Crust:
- Prepare the yellow cake mix according to package instructions and bake in a 9×13-inch pan. Let cool completely.
- In a bowl, whisk together the vanilla pudding mix and cold milk until thickened. Fold in the whipped topping.
- Poke holes all over the cooled cake with a fork. Pour the undrained crushed pineapple evenly over the cake.
- Spread the pudding and whipped topping mixture over the pineapple layer. Sprinkle with shredded coconut if desired.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.