Tropical Hawaiian Wedding Cake Bliss

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the yellow cake mix, can of crushed pineapple with juice, vegetable oil, eggs, and instant vanilla pudding mix. Beat on medium speed until smooth.

Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack. Once cooled, spread the drained crushed pineapple evenly over the top of the cake.

Spread the whipped topping over the pineapple layer, then sprinkle shredded coconut on top. Garnish with maraschino cherries if desired.

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Enjoy the tropical goodness!

Preparation time: 15 minutes

Cooking Time: 30-35 minutes

Servings: 12 servings

Calories: 280 per serving

Notes :

For an extra tropical touch, you can add a few drops of coconut extract to the cake batter.

This cake is best served chilled, so make it ahead of time and keep it refrigerated.