Cheryl's Decadent Pineapple, Pudding, Coconut Cake

READY IN: 52mins




  • Preheat the oven to 350 degrees.
  • Prepare at 13 x 9 x 2 inch baking dish with baking spray.
  • Prepare the cake mix as directed on the box.
  • Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
  • Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
  • When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
  • Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
  • Whip the heavy whipping cream with the 1/2 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
  • Sprinkle the coconut on top.
  • Share with others and enjoy!