Description
A bright and soft dessert that combines store-bought items with fresh pineapple flavor, making it ideal for weeknight treats or parties.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (20 oz) crushed pineapple with juice, lightly drained
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip or similar)
- 1/2 cup maraschino cherries, drained
- 1/4 cup toasted coconut flakes (optional)
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. In a large bowl, combine cake mix, eggs, oil, and water. Beat with a hand mixer until smooth, about 2 minutes. Pour batter into the baking dish and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Use a fork to poke small holes over the cooled cake. Spread crushed pineapple evenly across the surface, allowing juice to soak in.
- In a medium bowl, whisk together the pudding mix and milk until slightly thickened. Gently fold in the whipped topping until smooth. Spread the mixture evenly over the pineapple layer.
- Refrigerate for at least 4 hours, or overnight for best flavor. Before serving, top with maraschino cherries and toasted coconut flakes if desired. Slice, serve chilled, and enjoy your tropical dessert!
Notes
For a lighter version, use low-fat milk, sugar-free pudding, and light whipped topping. Chill longer for better flavor blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg