Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Make the Pineapple Filling
- In a separate bowl, combine the crushed pineapple (with juice), instant vanilla pudding mix, and milk. Whisk until smooth.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes.
- Using a toothpick, poke holes all over the top of the cake.
- Pour the pineapple filling over the cake, making sure it seeps into the holes.
Prepare the Frosting
- In a mixing bowl, beat together the whipped topping, cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the frosting evenly over the cake after the filling has set.
Add Toppings
- Sprinkle the toasted coconut and chopped walnuts on top of the frosted cake.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition
Notes
This cake is best served chilled and can be stored in the refrigerator for up to 3 days.