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 work well)
Preparation
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan, or use a little trick of mine and line it with parchment paper for easy cake removal.
In a large mixing bowl, combine the cake mix, vanilla instant pudding, eggs, vegetable oil, and water. Beat well until all ingredients are fully incorporated. The batter should be smooth, without a lump in sight.
Fold in the drained pineapple, sweetened coconut, and chopped nuts if you’re using them. That’s where the “surprise” comes in—every bite is a discovery of textures and flavors.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is still warm, poke holes into it with a fork and pour the reserved pineapple juice evenly over the cake. This will infuse it with a moist, tangy sweetness that really brings this little wonder to life.
Allow the cake to cool in the pan on a wire rack, and then cut it into squares to serve.