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!
Thanks for your SHARES!
I have garlic peels on hand all the time; allow me to tell you my grandmother’s secret.
The Best Pan-Fried Asparagus Recipe !
Baked Avocado with Eggs and Cheese
Suni Lee Faced Backlash for Showing Her Boyfriend – Personal Struggles of the Olympic Gymnast
If you ever see this winged creature near your home, you might want to consider getting rid of it
Oats and zucchini! Eating Healthy! No hay harina. Recipe for a Light and Healthy Dish
Mix Vicks VapoRub with This Plant and Feel Rejuvenated!
Delight Your Taste Buds with Homemade Prickly Pear Jelly
A Quick and Simple Remix for Instant Deliciousness
