Pineapple Cream Cake

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful and moist poke cake topped with crushed pineapple, creamy vanilla pudding, whipped topping, coconut, and nuts. This crowd-pleasing dessert actually tastes better when made a few days ahead.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	30 mins	8 hours	12 servings

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🔪 Key Equipment

• 9x13 inch baking pan
• Mixing bowls
• Whisk

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Ingredients

Cake and Toppings

Measurements	Ingredients	Prep / Notes
1 box	Yellow or white cake mix	Prepared as directed on package
1 (20 oz) can	Crushed pineapple	With juice
1 (3 oz) box	Instant vanilla or coconut cream pudding mix	Dry mix
1 cup	Milk	Cold
1 cup	Coconut	Flaked
1/2 cup	Nuts	Chopped
1 (8 oz) tub	Cool Whip	Thawed

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Instructions

Step 1: Baking and Puncturing

1. Bake the 1 box yellow or white cake mix in a 9x13 inch baking pan as directed on the package until golden and a toothpick inserted in the center comes out clean.
2. Puncture the cake thoroughly all over as soon as it comes out of the oven while still piping hot.

Step 2: Assembling and Chilling

3. Spread the 1 (20 oz) can crushed pineapple with its juice evenly over the cake as soon as it is punctured.
4. In a mixing bowl, mix the 1 (3 oz) box instant vanilla or coconut cream pudding mix and 1 cup milk well until thickened, then fold in the 1 (8 oz) tub Cool Whip.
5. Spread the creamy mixture over the cooled cake.
6. Sprinkle the top with 1/2 cup nuts and 1 cup coconut.
7. Let set overnight in the refrigerator until completely chilled and set; seems to get better if made 3-4 days ahead as it gets moister.

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💡 Make-Ahead & Storage: Freezes well, and tastes even better when made 3-4 days ahead of time as it becomes progressively moister.

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Original Recipe Scan