INGREDIENTS
- 1 box of yellow cake mix
- 1 (3.4 oz) package of vanilla instant pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup water
- 1 can (8 oz) crushed pineapple, drained (reserve the juice)
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts (optional, pecans or walnuts)
INSTRUCTIONS
Prepare for Baking:
Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. Properly preparing the pan is crucial to prevent the cake from sticking.
Mix the Ingredients: 3. In a large mixing bowl, combine the yellow cake mix and vanilla instant pudding mix. Mix these dry ingredients thoroughly to ensure even flavor distribution. 4. Add the eggs, vegetable oil, and water to the dry mixture. Mix until the batter is smooth and free of lumps, using a whisk or electric mixer. Be careful not to over-mix, as it can affect the cake’s texture.
Add the Extras: 5. Gently fold in the drained crushed pineapple, shredded coconut, and chopped nuts if using. Ensure the pineapple is well-drained to avoid excess moisture in the batter. The coconut and nuts add texture and flavor contrast.
Bake: 6. Pour the batter into the prepared baking pan and smooth the top with a spatula. This helps ensure an even bake. 7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
Enhance the Flavor: 8. While the cake is still warm, poke holes throughout the surface using a fork. Drizzle the reserved pineapple juice over the top, infusing the cake with additional pineapple flavor and moisture.
Cool and Serve: 9. Allow the cake to cool in the pan on a wire rack. This cooling period helps the cake set properly and makes it easier to slice. Once cooled, cut the cake into squares and serve.
