Pineapple Coconut Dream Cake
Ingredients:
1 box yellow cake mix
1 can (20 oz) crushed pineapple, with juice
1 cup sweetened shredded coconut
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping, thawed
Directions:
Directions:
Bake the yellow cake as directed on the package, using a 9×13-inch pan. Let it cool completely.
In a bowl, combine the crushed pineapple (with its juice) and half of the shredded coconut.
Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, allowing it to soak into the holes.
In another bowl, whisk together the pudding mix and cold milk until smooth. Spread the pudding mixture over the cake.
Spread the whipped topping evenly over the pudding layer.
Sprinkle the remaining shredded coconut on top.
Refrigerate the cake for at least 4 hours, or overnight, before serving.
Enjoy this tropical, refreshing Pineapple Coconut Dream Cake!
Bake the yellow cake as directed on the package, using a 9×13-inch pan. Let it cool completely.
In a bowl, combine the crushed pineapple (with its juice) and half of the shredded coconut.
Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, allowing it to soak into the holes.
In another bowl, whisk together the pudding mix and cold milk until smooth. Spread the pudding mixture over the cake.
Spread the whipped topping evenly over the pudding layer.
Sprinkle the remaining shredded coconut on top.
Refrigerate the cake for at least 4 hours, or overnight, before serving.
Enjoy this tropical, refreshing Pineapple Coconut Dream Cake!
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