Ingredients:
Ingredient Quantity
Yellow cake mix 1 box
Crushed pineapple with juice 1 can (20 oz)
Sweetened shredded coconut 1 cup
Instant vanilla pudding mix 1 package (3.4 oz)
Cold milk 1 cup
Whipped topping 1 container (8 oz)
Instructions:
Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13 inch pan. Let it cool completely.
Prepare the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and half of the shredded coconut.
Poke Holes and Add Filling: Use a fork to poke holes in the cooled cake. Pour the pineapple mixture over the cake, allowing it to soak in.
Make the Pudding Layer: In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.
Assemble the Cake: Spread the pudding mixture evenly over the pineapple-soaked cake.
Top with Whipped Topping: Top the pudding layer with the thawed whipped topping.
Sprinkle with Coconut: Sprinkle the remaining shredded coconut over the whipped topping.
Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.
Serve chilled and enjoy this tropical delight!
Enjoy!
Sloppy Joe Garlic Bread
Garlic Butter Steak Bites and Cheesy Smashed Potatoes
EASY MEXICAN CASSEROLE
Pear Tart with Almond Cream (Tarte Bourdaloue)
Cinnamon Roll Honeybun Cheesecake
Morning Slim Down Drink: Start Your Weight Loss Journey With This Effective Drink
Grandma’s Culinary Mastery Potato Soup
BREAKING NEW : Impacting thousands of locations
Garlic Butter Chicken Balls with Creamy Parmesan Pasta