Ingredients:
1 (15 oz) yellow cake mix + ingredients on box
1 (15 oz) can crushed pineapple in juice
1 (8 oz) package cream cheese
1 (3 oz) box instant vanilla pudding
2 cups whole milk
1 (16 oz) tub Cool Whip
1 ½ cups sweetened shredded coconut
Directions:
Preheat your oven to the temperature specified on the cake mix box and grease a 9×13-inch baking dish.
Prepare the cake batter according to the directions on the box. Pour it into the prepared baking dish and bake according to the time on the package.
While the cake bakes, in a large bowl, combine the cream cheese, vanilla pudding mix, and milk. Beat until the mixture is smooth and begins to thicken. Place the pudding mixture in the refrigerator to chill for at least 30 minutes.
Once the cake has finished baking and has cooled, use the handle of a wooden spoon to poke holes all over the cake, making sure not to go through the bottom.
Pour the crushed pineapple along with its juice over the top of the cake, spreading it into an even layer.
Spread the chilled pudding mixture over the pineapple layer.
Top the pudding with a layer of Cool Whip.
Finally, sprinkle the shredded coconut evenly over the top.
Refrigerate the cake until ready to serve.
Prep Time: 20 minutes | Cook Time: As directed on cake mix box | Chill Time: 30 minutes | Total Time: Varies | Kcal: 320 kcal per serving | Servings: 12 servings