Ingredients
The 2-Ingredient Cake Base:
1 box angel food cake mix
1 can (20 oz) crushed pineapple in juice (do not drain)
The Fluffy Heaven Topping:
1 container (8 oz) whipped topping (Cool Whip), thawed
1 box (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple, partially drained (for folding in or layering on top)
The Tropical Garnish (Optional):
Maraschino cherries
Sweetened shredded coconut
🥣 Directions
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). For this recipe, you can use an ungreased 9×13-inch baking dish or a 10-inch tube pan.
Step 2: Mix and Bake the Cake
In a large mixing bowl, combine the dry angel food cake mix and the entire 20-ounce can of crushed pineapple with all of its juice. Using a hand mixer on low speed, beat for 30 seconds, then increase to medium and beat for 1 minute until the batter is thick, foamy, and completely combined.
Spread the batter evenly into your baking dish. Bake for 35 to 40 minutes (or 40 to 45 minutes if using a tube pan) until the top is a deep golden brown and cracks slightly.
Step 3: Cool Completely
Remove the cake from the oven. If using a 9×13-inch pan, let it cool completely on a wire rac
Step 4: Whip Up the Pudding Frosting
In a medium bowl, whisk together the thawed whipped topping and the dry instant vanilla pudding mix until smooth. Fold in the 8-ounce can of crushed pineapple (you can drain a bit of the excess juice so the topping doesn’t get too watery).
Step 5: Assemble, Garnish, and Chill
Spread the fluffy pineapple pudding mixture smoothly over the top of the cooled cake. Just like in the picture, create pretty little dollops of whipped topping on top, press a juicy maraschino cherry into each mound, and sprinkle a handful of shredded coconut over the entire cake.
Pop the finished cake into the refrigerator for at least 1 to 2 hours before slicing. This chill time lets the layers set beautifully so you get incredibly clean, picture-perfect slices. Enjoy your slice of paradise!