Pineapple Paradise Cake
Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine yellow cake mix, undrained crushed pineapple, vegetable oil, eggs, and vanilla extract.
Mix on medium speed for about 2 minutes, until smooth.
2. Bake the Cake:
Pour the batter into the prepared baking pan.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding the topping.
3. Make the Pineapple Cream Topping:
In a medium bowl, whisk together vanilla pudding mix and cold milk until smooth. Let it sit for 2–3 minutes until slightly thickened.
Gently fold in whipped topping and drained crushed pineapple until fully combined.
4. Assemble & Chill:
Spread the pineapple cream topping evenly over the cooled cake.
Sprinkle with shredded coconut (if using) for extra flavor.
Cover and refrigerate for at least 1 hour before serving for the best texture.
5. Serve & Enjoy!
Garnish with toasted coconut, maraschino cherries, or extra pineapple chunks for a beautiful presentation! 🍍🍒
Slice and enjoy this light, fluffy, and tropical-inspired cake!
💡 Tips for Success:
Want a Lighter Cake? Use ½ cup applesauce instead of oil for a lower-fat option.
Extra Moisture? Poke small holes in the cake before adding the topping to let the pineapple soak in!
Prefer a Sheet Cake? This recipe also works great as cupcakes or a layered cake!
Storage: Keep in the fridge for up to 4 days—if it lasts that long!
Why You’ll Love It:
This Pineapple Paradise Cake is sweet, tangy, and unbelievably moist, with light, tropical flavors that make it perfect for any occasion! 🍰✨ It’s easy to make, requires minimal ingredients, and is always a crowd-pleaser! 😍
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