Perfect pineapple Coconut Cake

1 box cake mix, yellow
1 package vanilla instant pudding mix
4 large eggs
1 cup vegetable oil
1/2 cup water
1 can crushed pineapple, drained (reserve water)
1 cup sweetened coconut
1 water cup chopped nuts (optional, pecans or walnuts work)

  1. Preheat your oven to 175 degrees. Grease and flour a 9×13 baking pan, or use a little trick for easy cake removal and line it with parchment paper.
  2. Combine cake mix, vanilla instant pudding, eggs, vegetable oil and water in a large mixing bowl. MIx well ingredients.
  3. Add dried pineapple, sweet coconut and chopped hazelnuts, if desired. This is where the “surprise” comes in: each bite is an exploration of textures and flavors.
  4. Pour the dough into the mold and smooth the top.
  5. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out.
  6. While the cake is still hot, make a hole with a fork and pour the reserved pineapple juice over the cake. This adds a rich, sweet flavor that will bring this little wonder to life.
  7. Leave the cake to cool in the tin on a wire rack and then cut it into pieces to serve.

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this


    • Are you sure that the cake will bake up in 30 to 35 minutes when the oven temperature is at 195?

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