Follow these steps for perfect results
yellow cake mix
crushed pineapple
not drained
cream cheese
softened
instant vanilla pudding mix
milk
coconut
shredded
Cool Whip
Preheat oven according to cake mix instructions.
Prepare cake batter using yellow cake mix according to package directions.
Bake cake in a 9 x 13-inch pan until golden brown and cooked through.
Let the cake cool slightly after baking.
Use a fork to poke holes across the surface of the cake.
Evenly spread crushed pineapple (with juice) over the top of the cake, ensuring it seeps into the holes.
In a mixing bowl, combine softened cream cheese and instant vanilla pudding mix.
Gradually add milk while mixing until the mixture is smooth and creamy.
Spread the cream cheese mixture evenly over the pineapple layer.
Top with Cool Whip, spreading it gently.
Sprinkle shredded coconut evenly over the Cool Whip.
Refrigerate the cake to chill completely before serving.
Expert advice for the best results
Use a good quality cake mix for best results.
Chill the cake for at least 2 hours before serving.
Garnish with fresh pineapple slices.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Serve chilled, garnished with fresh pineapple and a sprinkle of coconut.
Serve with a scoop of vanilla ice cream.
Pair with a tropical fruit salad.
Sweet and bubbly, complements the cake's sweetness.
Discover the story behind this recipe
Popular dessert at weddings and celebrations in Hawaii.
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