PINEAPPLE PARADISE CAKE
This Pineapple Paradise Cake is light, tropical, and bursting with sweet pineapple flavour. With its fluffy texture and creamy topping, it’s the perfect sunny dessert for any celebration or summer gathering.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 20 oz can crushed pineapple with juice
For the Topping:
- 1 8 oz container whipped topping (like Cool Whip)
- 1 3.4 oz box instant vanilla pudding mix
- 1 cup crushed pineapple drained
- ¼ cup shredded coconut optional, for garnish
- Maraschino cherries optional, for decoration
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease a 9x13-inch baking pan.
- Make the Batter: In a large bowl, mix cake mix, eggs, oil, and crushed pineapple (with juice) until well combined.
- Bake: Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
- Prepare the Topping: In a bowl, mix pudding mix with the drained crushed pineapple. Fold in whipped topping until smooth.
- Assemble: Spread the creamy topping evenly over the cooled cake.
- Decorate: Garnish with shredded coconut and cherries if desired. Chill for at least 1 hour before serving.
Notes
- Make Ahead: Best made a day ahead to let the flavours blend.
- Custom Flavours: Add crushed nuts or swap pudding mix for coconut cream pudding for extra tropical flavour.
- Serving Suggestions: Serve chilled with extra pineapple slices on top for a refreshing finish.
- Storage Tips: Keep refrigerated in an airtight container for up to 4 days.