Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or 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 the batter is smooth and lump-free.
Fold in the drained pineapple, sweetened coconut, and chopped nuts if using. Every bite becomes a surprise of texture and flavor.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake 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 adds moist, tangy sweetness.
Allow the cake to cool in the pan on a wire rack. Cut into squares to serve.
Variations & Tips
Substitute applesauce for vegetable oil and use low-fat pudding for a lighter version.
For more coconut flavor, toast the coconut flakes before folding them into the batter.
Mix powdered sugar with pineapple juice to create a glaze to drizzle over the cooled cake.
Top with maraschino cherries for a festive touch on special occasions.
A Comforting Constant
As the seasons turn and the years add up, some things remain comfortingly constant, and this Pineapple Coconut Surprise Cake is one of them. It’s a testament to family, simplicity, and the joy found in sharing a sweet treat with the ones we love.
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