Follow these steps for perfect results
white cake mix
crushed pineapple
sugar
vanilla instant pudding
cream cheese
milk
bananas
sliced
Cool Whip
nuts
chopped
coconut
shredded
maraschino cherries
chopped
Boil crushed pineapple and sugar for 5 minutes; then allow to cool completely.
Prepare white cake mix according to package directions and bake.
While the cake is still hot from the oven, use a fork to poke holes across the top surface.
Pour the cooled pineapple and sugar mixture evenly over the top of the cake, ensuring it seeps into the holes.
In a separate bowl, whisk together the vanilla instant pudding, cream cheese, and milk until smooth and creamy.
Spread the pudding mixture evenly over the pineapple layer.
Cover the cake and refrigerate for at least 24 to 48 hours to allow the flavors to meld and the cake to set.
Before serving, top with Cool Whip, chopped nuts, coconut, and chopped maraschino cherries as desired.
Expert advice for the best results
For a richer flavor, use full-fat cream cheese.
Ensure the cake is completely cooled before frosting to prevent melting.
Add a layer of toasted coconut flakes for added texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve chilled, garnished with additional cherries and nuts.
Serve as a dessert after a barbecue or picnic.
Pair with a scoop of vanilla ice cream.
Enhances the tropical flavors
Complements the pineapple flavor
Discover the story behind this recipe
Popular dessert, often associated with Hawaiian themes.
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