Firstly, preheat your oven to 350°F (175°C). Prepare the yellow cake mix as per the package directions and bake it in a 9×13-inch pan for the time specified to achieve a perfect golden-brown crust.
Meanwhile, in a saucepan, combine the crushed pineapple along with its juice and the granulated sugar. Bring the mixture to a boil over medium heat, then reduce to a simmer for 5 minutes, allowing the flavors to concentrate.
Once the cake is baked and still hot, pour the pineapple and sugar mixture evenly over the top, letting the syrupy goodness soak into the cake.
In a separate bowl, whisk together the vanilla pudding mix and cold milk until smooth. Allow it to sit until it thickens slightly, then spread this creamy layer over the cooled cake.
To finish, cover the pudding layer with a generous spread of whipped topping. If you’re using shredded coconut, sprinkle it across the top for a delightful crunch and presentation.
Refrigerate the cake for at least 3 hours before serving. This resting time helps the layers meld together, enhancing the overall flavor and creating a luscious texture that makes each bite a delight.
This Juicy Pineapple Heaven Cake is a splendid choice for anyone who appreciates the cheerful blend of pineapple and creamy sweetness. It’s not just a cake; it’s a dessert adventure that brings joy with every slice. Perfect for gatherings or a quiet dessert at home, it’s sure to become a new favorite!
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