🍰 Ingredients (9×13 inch Cake)

Cake:

• 1 box yellow cake mix (or white cake mix)
• 1 cup crushed pineapple **(with juice)**
• ½ cup vegetable oil
• 3 large eggs
• ½ cup shredded sweetened coconut

Filling:

• 1 can (20 oz) crushed pineapple (with juice)
• 1 cup sugar
• 2 tablespoons cornstarch

Topping:

• 1 package (8 oz) cream cheese, softened
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1 container (8 oz) whipped topping (like Cool Whip)
• ½ cup shredded coconut (toasted or plain, for garnish)

🧁 Instructions

1. 1. Make the Cake
   Preheat oven to **350°F (175°C)**. Grease a 9×13-inch baking pan. In a large bowl, mix cake mix, pineapple (with juice), oil, eggs, and coconut until combined. Pour into the pan and bake for **28–32 minutes**, or until a toothpick comes out clean. Let the cake **cool completely** in the pan.
2. 2. Prepare the Filling
   In a small saucepan, combine crushed pineapple (with juice), sugar, and cornstarch. Cook over medium heat, **stirring constantly**, until thickened (about 5 minutes). Let it cool, then spread evenly over the cooled cake.
3. 3. Make the Creamy Topping
   In a mixing bowl, beat cream cheese until smooth. Add pudding mix and milk; beat until thick. **Fold in whipped topping** gently. Spread over the pineapple layer.
4. 4. Garnish & Chill
   Sprinkle coconut on top (toasted for extra flavor if you like). **Chill at least 2–3 hours** before serving — it’s even better overnight.

🌺 Tips & Serving Suggestions

• For extra decadence, drizzle with a little **pineapple syrup or coconut cream** before serving.
• You can make it into a **layer cake** by dividing batter and filling between two 9-inch round pans.
• Keeps well in the fridge for up to **4 days**.