Easy Easter Pineapple Heaven Cake
A delightful and easy-to-make dessert featuring pineapple, coconut, and a creamy topping, perfect for Easter gatherings and celebrations.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 3 pcs eggs large eggs
- 1 cup water feel free to substitute with coconut milk for added flavor
- 1 can (20 oz) crushed pineapple, undrained do not drain for moisture and flavor
Topping Ingredients
- 1 cup whipped topping can substitute with homemade whipped cream
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup sweetened shredded coconut (optional) for garnish
- as needed pieces maraschino cherries (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix, eggs, and water; mix until well blended.
- Add the crushed pineapple along with its juice into the batter and gently fold it in.
Baking
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
Topping and Serving
- In another bowl, mix the instant vanilla pudding with 2 cups of cold milk and whisk until smooth.
- Gently fold in the whipped topping.
- Once the cake has cooled, spread the pudding mixture generously over the top of the cake.
- Optionally, sprinkle sweetened shredded coconut on top and decorate with maraschino cherries.
- Refrigerate for at least 2 hours to set before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-5 days. Make sure to chill before serving for the best flavor.