A delightful tropical dessert combining the flavors of pineapple and creamy pudding.
Prepare the cake mix according to the package instructions and bake it in a baking dish.
Ensure the cake is baked evenly by preheating the oven and using the middle rack.
Allow the cake to cool completely after baking.
Cooling the cake prevents the toppings from melting.
Prepare the pudding mix according to the package instructions and refrigerate until set.
Chill the pudding for a firmer texture.
Drain the crushed pineapple, reserving half of the juice.
Use the reserved juice to enhance the pineapple flavor.
Mix the drained pineapple with the reserved juice and sugar.
Adjust the sugar to taste for a balanced sweetness.
Poke holes in the cooled cake using the handle of a wooden spoon.
Space the holes evenly for better absorption of the topping.
Pour the pineapple mixture over the cake, ensuring it seeps into the holes.
Spread the mixture evenly for consistent flavor.
Spread the pudding over the pineapple layer.
Use a spatula for a smooth layer.
Top the pudding layer with whipped topping.
Chill the whipped topping for easier spreading.
Refrigerate the cake for at least 1 hour before serving.
Chilling enhances the flavors and texture.
Serve the cake chilled and enjoy.
Garnish with fresh pineapple slices for presentation.
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