1️⃣ Prepare the Cake Base
Preheat the oven according to the yellow cake mix package instructions.
Prepare the cake batter as directed, replacing the water with pineapple juice from the crushed pineapple can.
Add a little water if needed to reach the required liquid amount.
Bake in a greased 9×13-inch pan according to package directions.
Let the cake cool completely in the pan.
2️⃣ Add the Pineapple Layer
Once the cake is fully cooled, evenly spread the crushed pineapple with its remaining juice over the surface.
This step adds moisture and intense tropical flavor.
3️⃣ Prepare the Pudding Layer
In a medium bowl, whisk together:
Instant vanilla pudding mix
Cold milk
Whisk until thickened.
Gently fold in the whipped topping until smooth and creamy.
4️⃣ Assemble the Cake
Spread the pudding mixture evenly over the pineapple layer.
Sprinkle sweetened shredded coconut generously on top.
5️⃣ Chill and Set
Cover the cake and refrigerate for at least 2 hours.
For best flavor, chill overnight.
6️⃣ Serve
Slice and serve cold.
Light, creamy, and incredibly refreshing!
Delicious Variations
Chocolate Lover’s Version
Replace vanilla pudding with chocolate pudding
Top with chocolate shavings instead of coconut
Citrus Twist
Add 1 teaspoon orange or lemon zest to the pudding layer
Nutty Crunch
Sprinkle chopped pecans or almonds over the coconut layer
Lighter Options
Use angel food cake or white cake mix
Replace whipped topping with stabilized whipped cream or Greek yogurt
Pro Tips for the Best Dream Cake
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