Ingredients
• The Base: 1 box Yellow Cake Mix (baked according to box instructions in a 9×13 inch pan and cooled completely).
• The Pineapple Layer: 1 can (20 oz) Crushed Pineapple (do not drain!).
• The Creamy Filling: * 1 package (3.4 oz) Instant Vanilla Pudding mix.
• 1 container (8 oz) Whipped Topping (like Cool Whip), thawed.
• 8 oz Cream Cheese, softened.
• The Topping: 1 cup Shredded Coconut (toasted) or crushed graham crackers.
Preparation Steps
1. Bake and Cool: Prepare the yellow cake mix as directed on the box. Once baked, let it cool completely.
2. Pineapple Infusion: Using the end of a wooden spoon, poke holes all over the cooled cake. Pour the entire can of crushed pineapple (with its juice) over the cake. The juice will soak in and make the cake incredibly moist.
3. Creamy Layer: In a medium bowl, beat the softened cream cheese until smooth. Fold in the vanilla pudding mix and the whipped topping until well combined.
4. Assemble: Spread the creamy mixture evenly over the pineapple-soaked cake.
5. Garnish: Sprinkle the toasted coconut or crushed graham crackers over the top for that signature crunch.
6. Chill: This cake must be refrigerated for at least 4 hours (overnight is even better!) to let the flavors meld and the cake to set.
Tips for “Sunshine” Success
• Toasting Coconut: To get that beautiful golden color seen in your photo, toss the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly until fragrant and browned.
• The “No-Sugar” Adaptation: Since you mentioned earlier that you avoid sugar, you can make a “Lite” version of this by using a sugar-free cake mix, sugar-free pudding, and “Zero Sugar” whipped topping.
• Serving: This cake is very soft, so it’s best served chilled directly from the fridge.