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!
Quick and Easy Laughing Bread without Oven | Grandma’s Recipe
Chicken Bubble Biscuit Bake Casserole Recipe
If you spot these red dots on your skin, here’s what they mean
Natural Collagen Boosting Tomato Face Mask: A Recipe for Youthful Skin at 65
Homemade Crispy Chicken Bites – Better Than KFC!
Add Lemon Juice to Vaseline to Get Younger-Looking Skin
“They Went Woke”
I call it ‘Brownie Heaven’—4 ingredients, zero stress, and everyone thinks it’s magic in a bowl!
Pinky promise, this recipe was a hit. The magic is the stuffing inside. Full recipe 👇 💬
