Discover this easy Pineapple Coconut Dream Cake Recipe featuring crushed pineapple, creamy pudding, and toasted coconut. Perfect for summer gatherings with make-ahead convenience!
- 1Â box yellow cake mix
- 1Â can (20 oz) crushed pineapple, with juice
- 1 cup sweetened shredded coconut
- 1Â package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1Â container (8 oz) whipped topping, thawed
Instructions
- Prepare cake base: Preheat oven to 350°F. Mix cake according to package, substituting half water with pineapple juice. Bake in 9×13-inch dish for 25-30 minutes.
- Cool completely:Â Allow 1-2 hours for room temperature.
- Add pineapple layer:Â Spread drained crushed pineapple over cooled cake.
- Create pudding mixture:Â Whisk pudding mix and cold milk until slightly thickened.
- Add creamy layer:Â Pour pudding over pineapple, refrigerate 15-20 minutes.
- Top with whipped topping:Â Spread over set pudding layer.
- Finish with coconut:Â Sprinkle shredded coconut, optionally toasted.
- Chill thoroughly:Â Refrigerate 4+ hours or overnight for best texture and flavor.