Pineapple Heaven Cake: A Tropical Dream Dessert

 

Ingredients

For the Cake:

1 box yellow cake mix

1/2 cup vegetable oil

3 large eggs

1 can (20 ounces) crushed pineapple in juice (do not drain)

For the Topping:

1 package (3.4 ounces) instant vanilla pudding mix

1 cup cold milk

1 container (8 ounces) whipped topping (like Cool Whip), thawed

1/2 cup shredded coconut (optional, for garnish)

1/4 cup chopped maraschino cherries (optional, for garnish)

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.

2. Make the Cake Batter:

In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and crushed pineapple (with juice).

Beat with an electric mixer on medium speed until smooth and well combined, about 2 minutes.

3. Bake the Cake:

Pour the batter into the prepared pan and spread it evenly.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan.

4. Prepare the Topping:

In a medium bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.

Fold in the whipped topping until smooth and fluffy.

5. Assemble the Cake:

Spread the topping evenly over the cooled cake.

Sprinkle shredded coconut and maraschino cherries on top if desired.

6. Chill and Serve:

Refrigerate the cake for at least 1 hour before serving.

Slice into squares and enjoy!