Pineapple Coconut Dream Cake!!! A Tropical Escape in Every Bite

Yellow cake mix

1 box (15–18 oz)

Betty Crocker or store brand

Crushed pineapple (with juice)

1 can (20 oz)

Drain

half

the juice — we use some!

Sweetened shredded coconut

1 cup

Divided — half in filling, half on top

Instant vanilla pudding mix

1 package (3.4 oz)

Regular, not sugar-free

Cold milk

1 cup

Whole or 2% for creaminess

Whipped topping (like Cool Whip)

1 tub (8 oz)

Thawed — not whipped cream (for stability)

✅ Optional upgrades:

Toast the coconut for deeper flavor

Add a splash of coconut extract to the pudding

Top with maraschino cherries for flair

Step-by-Step: How to Make Pineapple Coconut Dream Cake

Step 1: Bake the Cake

Prepare the yellow cake mix according to package directions

Pour into a 9×13-inch baking dish

Bake and let cool completely

Pro Tip: Cool on a wire rack — prevents condensation

Step 2: Make the Pineapple Filling

In a bowl, mix:

Crushed pineapple (with juice)