Ingredients
– 1 (15 oz) box yellow cake mix (plus required eggs, oil, and water)
– 1 (15 oz) can crushed pineapple (with juice)
– 8 oz cream cheese, softened
– 1 (3 oz) box instant vanilla pudding mix
– 2 cups whole milk
– 16 oz Cool Whip
– 1 ½ cups sweetened shredded coconut
Instructions
1. Prepare the Cake: Mix and bake the yellow cake according to package instructions in a 9×13-inch pan. Let it cool.
2. Add Pineapple: Spread the crushed pineapple with juice evenly over the cooled cake and let it soak in.
3. Make the Cream Layer: Beat softened cream cheese and vanilla pudding mix together. Gradually add milk, mixing until smooth.
4. Assemble: Spread the pudding-cream cheese mixture evenly over the pineapple layer.
5. Add Cool Whip: Gently spread Cool Whip over the top for a light, fluffy topping.
6. Sprinkle Coconut: Evenly sprinkle shredded coconut over the top.
7. Chill & Serve: Refrigerate for at least 1 hour before serving for the best flavor and texture.
Notes
– For a richer flavor, toast the shredded coconut before sprinkling it on top.
– Let the cake chill overnight for even better flavor infusion.
– Use homemade whipped cream instead of Cool Whip for a fresh twist.
– Try butter cake mix for a more decadent base.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking & Layering
- Cuisine: Hawaiian, Tropical
- Diet: Vegetarian
Nutrition
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg