Prep Time 30m
Cook Time 40m
Ready Time 120m
Yield 12 servings

  • Pillsbury™ Baking Spray with Flour
  • 1 package Pillsbury™ Moist Supreme® Yellow Premium Cake Mix
  • 1/2 cup butter, softened
  • 1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
  • 3 large eggs
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 package instant vanilla pudding and pie filling
  • 1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
  • 1/3 cup chopped green and/or red candied cherries
  • 1/4 cup chopped pecans
  • 1/4 cup flaked coconut, toasted if desired
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 13 x 9-inch pan with flour no-stick cooking spray. Line bottom of pan with waxed paper. Lightly spray paper liner with flour no-stick cooking spray.
  • Step 2Combine cake mix, butter, 1 can crushed pineapple with juice and eggs in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan.
  • Step 3Bake 30 to 40 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes. Invert cake onto wire rack; remove waxed paper. Cool 30 minutes or until completely cooled.
  • Step 4Place cake carefully on large serving platter or foil-covered cardboard. Combine whipped topping, pudding mix and 1 can crushed pineapple with juice in medium bowl; mix until well blended. Use mixture to frost sides and top of cake.
  • Step 5Sprinkle top of cake with cherries, pecans and coconut. Serve immediately, or cover and refrigerate until serving time. Store in refrigerator.
High Altitude (above 3500 ft.):
  • Step 1Add 1/2 cup flour to dry cake mix; add 1/4 cup water with eggs. Bake as directed above.
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