Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix
  • 3 large eggs
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240ml) crushed pineapple, drained
  • 1/2 cup (120ml) reserved pineapple juice
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1 package (3.4 oz / 96g) instant vanilla or pineapple pudding mix
  • 1 cup (240ml) cold milk
  • 8 oz (225g) whipped topping, thawed
  • 1 cup (100g) sweetened shredded coconut, toasted
  • 1 cup (160g) crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
  2. Mix the yellow cake mix, eggs, melted butter, and drained crushed pineapple until smooth.
  3. Pour batter into the prepared pan and bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake is baking, combine reserved pineapple juice, 2 tbsp butter, and brown sugar in a saucepan over medium heat; stir until butter is melted and sugar is dissolved.
  5. Immediately after removing the cake from the oven, poke holes across the surface with a fork and slowly pour the warm syrup over the cake. Let absorb for 10 minutes.
  6. Prepare the topping by mixing the instant pudding mix with cold milk, then folding in the thawed whipped topping and 1 cup of drained crushed pineapple.
  7. Spread the pudding cream evenly over the soaked cake and garnish with toasted shredded coconut.
  8. Chill the cake in the refrigerator for 2 hours to ensure layer stability before serving.