Pineapple Coconut Dream Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the yellow cake mix according to the package instructions, using the required ingredients (usually eggs, oil, and water).
Pour the cake batter into the prepared pan and bake according to the package directions (typically about 25–30 minutes or until a toothpick inserted in the center comes out clean).
Once the cake is done, allow it to cool slightly.
Step 2: Add the Pineapple and Coconut
While the cake is still warm, use a fork to poke holes all over the top of the cake.
Open the can of crushed pineapple (with juice) and pour it evenly over the warm cake. Let the pineapple soak into the holes.
Sprinkle shredded coconut evenly over the top of the cake, allowing it to sink into the pineapple juice.
Step 3: Prepare the Pudding and Whipped Topping
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until it thickens.
Once the pudding is set, fold in the whipped topping until smooth and well combined.
Step 4: Finish the Cake
Spread the pudding mixture evenly over the top of the cake.
Refrigerate the cake for at least 2 hours or until completely chilled.
Step 5: Serve
Once chilled, slice and serve the cake cold, garnished with extra shredded coconut or even a few maraschino cherries if desired.
Serving and Storage Tips