Discover this easy Pineapple Coconut Dream Cake Recipe featuring crushed pineapple, creamy pudding, and toasted coconut. Perfect for summer gatherings with make-ahead convenience!
- 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
- 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: Allow 1-2 hours for room temperature.
- Add pineapple layer: Spread drained crushed pineapple over cooled cake.
- Create pudding mixture: Whisk pudding mix and cold milk until slightly thickened.
- Add creamy layer: Pour pudding over pineapple, refrigerate 15-20 minutes.
- Top with whipped topping: Spread over set pudding layer.
- Finish with coconut: Sprinkle shredded coconut, optionally toasted.
- Chill thoroughly: Refrigerate 4+ hours or overnight for best texture and flavor.