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Hawaiian Pineapple Cake

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A light and fluffy cake bursting with the sweet and tangy flavors of pineapple and coconut cream, perfect for summer gatherings.

Ingredients

Scale
  • 1 box French vanilla or yellow cake mix (15.25 oz)
  • Eggs, oil, and water (as directed on cake mix box)
  • 1 can crushed pineapple (20 oz, well-drained)
  • 1 package coconut cream instant pudding mix (3.4 oz)
  • 1 package vanilla instant pudding mix (3.4 oz)
  • 4 cups cold milk
  • 0.5 cup sweetened shredded coconut
  • 16 oz frozen whipped topping (Cool Whip) (or 3 cups whipped cream)
  • Maraschino cherries or pineapple rings (for garnish, optional)

Instructions

  1. Prepare the cake mix as directed on the box. Pour the batter into a greased 9×13 inch pan and bake according to package instructions until a toothpick inserted into the center comes out clean (about 25-30 minutes). Once baked, let it cool completely for at least 45 minutes.
  2. In a large bowl, whisk together the coconut cream and vanilla pudding mixes with 4 cups of cold milk until it thickens (about 2 minutes).
  3. Gently stir in the well-drained crushed pineapple and shredded coconut until evenly combined.
  4. Spread the pudding mixture evenly over the completely cooled cake.
  5. Spread the whipped topping evenly over the pudding layer.
  6. Garnish with maraschino cherries, pineapple rings, or extra toasted coconut.
  7. Cover and refrigerate for at least 2 hours (overnight is better) before slicing and serving.

Notes

For a more decadent treat, fold in some chocolate chips into the pudding mixture. For a gluten-free option, use a gluten-free cake mix.

Nutrition

Find it online: https://pennykitchenz.com/hawaiian-pineapple-cake-easiest-tropical-dessert/

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