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Pineapple Dream Cake

A fluffy, tropical dessert with moist cake and a creamy topping that tantalizes your taste buds.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix Use a standard cake mix box.
  • 3 pieces eggs Large eggs preferred.
  • 1 cup crushed pineapple (with juice) Ensure the juice is included.
For the topping
  • 1 cup shredded coconut Unsweetened coconut is preferred.
  • 1 cup whipped topping Use a store-bought or homemade version.
  • 1 package instant vanilla pudding Any brand works.
  • 1 cup milk Whole, low-fat, or non-dairy milk can be used.
  • 1/2 cup chopped nuts (optional) Choose your preferred type of nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, eggs, and crushed pineapple (including juice).
  3. Blend well until smooth, then transfer the batter to the greased baking dish.
  4. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.
Topping Preparation
  1. In a separate bowl, mix the instant vanilla pudding with milk until it thickens.
  2. Fold in the whipped topping and shredded coconut.
Assembly
  1. Once the cake has cooled, spread the pudding mixture generously over the top.
  2. If desired, sprinkle the chopped nuts for an extra crunch.
Serving
  1. Allow the cake to chill in the refrigerator for a couple of hours before serving.
  2. Slice, serve, and enjoy!

Notes

For a lighter option, use egg substitute or lower-fat cake mix. Ensure to cool the cake completely before adding the topping to prevent melting. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.