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Pineapple Coconut Cake

SERVES
12
PREP
20 Min
COOK TIME
28 Min

What a scrumptious dessert! Boxed cake mix shines brighter than ever thanks to layers of pudding, pineapple, coconut, and pecans.

What You'll Need

  • 1 (3.4 ounce) package French vanilla instant pudding mix
  • 1 (18.25 ounce) package white cake mix
  • 1 (20 ounce) can crushed pineapple, well drained
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans or macadamia nuts, toasted
  • 1 (8 ounce) container frozen whipped topping, thawed

What to Do

  1. Preheat oven to 350 degrees F. Prepare pudding according to package directions; chill 1 hour.
     
  2. Meanwhile, prepare cake mix according to package directions in a 9- x 13-inch baking pan. Cool completely in pan on a wire rack.
     
  3. Spread chilled pudding over cake. Spoon pineapple over pudding. Sprinkle with coconut and half of pecans. Spread with whipped topping, and sprinkle with remaining half of pecans. Cover and chill 8 hours. Cut into squares.
     

Notes

Instant pudding mix, cake mix, and other convenience ingredients, shorten this recipe's prep and bake times but doesn't compromise on flavor.

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