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Pineapple Coconut Surprise Cake

A soft pineapple coconut sheet cake is topped with a creamy vanilla pudding layer and fluffy whipped topping. This easy chilled dessert is fruity, rich, and perfect for potlucks, warm-weather gatherings, or make-ahead family treats.
Print Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Cooling and Chill Time 2 hours 20 minutes
Total Time 2 hours 49 minutes
Servings: 12 servings
Course: Cake, Dessert, Make-Ahead, Potluck, Sheet Cake
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 1 can crushed pineapple with juice 20 oz, undrained
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup sweetened shredded coconut
  • 1 box instant vanilla pudding mix 3.4 oz
  • 1 cup cold milk
  • 1 container whipped topping 8 oz, thawed

Method
 

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, combine the yellow cake mix, crushed pineapple with juice, eggs, and vegetable oil.
  3. Stir until the batter is well mixed.
  4. Fold in the sweetened shredded coconut until evenly distributed.
  5. Pour the batter into the prepared baking dish and spread it evenly.
  6. Bake for 28–34 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  7. Let the cake cool for about 20 minutes, until slightly warm but not hot.
  8. In a medium bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until thickened.
  9. Let the pudding sit for a few minutes, then gently spread it over the slightly cooled cake.
  10. Spread the thawed whipped topping evenly over the pudding layer.
  11. Cover and refrigerate for at least 2 hours before slicing.
  12. Garnish with extra coconut, if desired, and serve chilled.

Notes

Toasted coconut makes a flavorful garnish with extra crunch. Chill fully before slicing for cleaner squares and a better-set pudding layer.