Ingredients:
1 box yellow cake mix
1 can (20 oz) crushed pineapple with juice
1 can (14 oz) sweetened condensed milk
1 container (8 oz) Cool Whip (or whipped topping)
1 package (3.4 oz) instant vanilla pudding mix
1 cup shredded coconut (optional but delicious)
1 cup chopped pecans or walnuts (optional)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the yellow cake mix according to package directions and pour the batter into the prepared baking dish.
Bake as directed on the package until a toothpick inserted in the center comes out clean.
While the cake is still warm, poke holes all over the top using a fork or skewer.
Pour the crushed pineapple with its juice evenly over the cake, allowing it to soak in.
Drizzle the sweetened condensed milk evenly over the pineapple layer.
In a bowl, whisk together the instant vanilla pudding mix with the crushed pineapple juices absorbed into the cake, then gently fold in the Cool Whip until smooth.
Spread the pudding and whipped topping mixture evenly over the cake.
Sprinkle the shredded coconut and chopped pecans or walnuts over the top, if using.
Refrigerate the cake for at least 2 hours before serving to allow the layers to set.
Enjoy!