Better Than Anything You've Tasted Cake
Cakes and Frostings Recipes
Yield: 10 to 12 servings
- 1 yellow or white cake mix, prepared in a 9x13 pan
- 1 20-ounce can crushed pineapple
- 1 cup white sugar
- 1 3-ounce box instant vanilla pudding, prepared
- 1 cup coconut (1/2 cup set aside)
- 1 12-ounce container Cool Whip
- 1 cup chopped walnuts
While cake is baking, simmer crushed pineapple with sugar.
When cake is done, immediately remove from oven and put holes in cake top using a fork.
Pour pineapple over top. Let cool on rack.
Mix vanilla pudding with 1/2 cup coconut and spread over pineapple.
Ice cake with Cool Whip. Sprinkle walnuts and remaining 1/2 cup coconut over the top and refrigerate at least 24 hours (48 hours is even better, to allow flavors to mingle).
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Reviews by Readers
100% :) – Reviewed by Ashley Dove
Delicious, light and fluffy. I brought this cake into work and people loved it. If I make it again, I would drain most of the liquid from the crushed pineapple (the cake got very moist from the juice) and probably not add the sugar. It was sweet enough with the sugar already in the fruit, coconut, pudding and Cool Whip. – Reviewed by Jean Heidgerd
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