Description
A moist and fluffy cake bursting with sweet pineapple and a hint of coconut, topped with cloud-like whipped topping.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it.
- Mix the yellow cake mix, crushed pineapple with juice, and shredded coconut for 2-3 minutes.
- Add the instant pudding mix and cold milk until smooth.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack.
- Top with the thawed whipped topping evenly across the top.
Notes
This cake serves well with fresh pineapple slices and a sprinkle of coconut. Consider adding a drizzle of chocolate or a sprinkle of toasted coconut on top for extra flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cake, tropical cake, dessert, pineapple, coconut