Total Time
Prep 20 mins
Cook 40 mins

This is so good! It takes a while to make, but is so worth it.

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • First Topping

  • 1 (20 ounce) can crushed pineapple
  • 1 cup sugar
  • 2nd Topping

  • 2 (3 1/2 ounce) packages instant vanilla pudding
  • 3rd Topping

  • 1 (18 ounce) carton whipped topping
  • 1 cup coconut (more if you like)


  1. Prepare and bake cake by directions on box. Cool.
  2. In a saucepan, bring to a boil the can of pineapple and the sugar; boil until sugar is dissolved, stirring.
  3. Poke holes in cake with a fork and spread this mixture over top of cake.
  4. Refrigerate for a couple of hours.
  5. Then prepare pudding by box directions.
  6. Spread pudding over the top of first topping.
  7. Cover with foil and refrigerate over night.
  8. At serving time, spread on the whipped topping and sprinkle with the coconut.
  9. ENJOY!


Most Helpful

This cake is awesome. Very simple and refreshing. Nice change from the usual cakes. I bring this to work and it's gone by 7:30 am! I tried cheesecake flavored pudding last time and it was great. Also, I recommend toasting the coconut for the top.

Jane Dunbar March 11, 2004

Thanks for posting a great, classic BTS cake!!! The only thing I changed was I mixed some white sugar with some brown sugar. 1/4 cup of each. And I rinsed some halfed maraschino cherried and then put them on top of whipped topping. Again, great choice!!!

God Bless March 07, 2009

I made this for my grandparents anneversary, because my grandma requested it. Everybody loved it. The only thing i changed was I made a homemade yellow cake, Thanks for the recipe.

ChrisM June 26, 2008

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