Ingredients
Scale
- 1 box of yellow cake mix
- 3 large eggs
- 1 cup of water
- 1/3 cup of vegetable oil
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup of sweetened shredded coconut
- 1 cup of whipped topping (like Cool Whip)
- 1/2 cup of sweetened condensed milk
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix the cake mix, eggs, water, and vegetable oil in a bowl and beat until smooth. Pour into the prepared pan and bake for 25-30 minutes.
- Cool the cake for 10 minutes, then poke holes all over the surface.
- Mix crushed pineapple with sweetened condensed milk and pour over the poked cake.
- Cover and refrigerate for at least 2 hours or overnight.
- Frost with whipped topping once chilled.
- Sprinkle shredded coconut on top, optionally toasted.
- Serve chilled and enjoy!
Notes
- Chilling the cake enhances the flavors.
- Toasting coconut is optional but recommended for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg