Pineapple Coconut Surprise Cake

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)

Directions:

Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier cake removal.

Mix the Ingredients: In a large mixing bowl, whisk together the cake mix, vanilla instant pudding, eggs, vegetable oil, and water until smooth and lump-free.

Add the Extras: Gently fold in the drained pineapple, coconut, and chopped nuts if using. This adds the lovely “surprise” texture to your cake.

Bake: Pour the batter into your prepared pan, smoothing out the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Enhance the Flavor: While the cake is still warm, poke holes throughout with a fork and drizzle the reserved pineapple juice over the top. This infuses the cake with extra moisture and tangy pineapple flavor.

Cool and Serve: Let the cake cool in the pan on a wire rack before slicing into squares.

Variations & Tips:

Lighter Version: Substitute applesauce for the vegetable oil and use low-fat instant pudding to cut down on calories.

Intensify Coconut Flavor: Toast the coconut flakes before adding them to the batter.

Glazed Topping: Mix powdered sugar with pineapple juice to make a glaze, and drizzle over the cooled cake for a sweet finish.

Special Touch: Garnish with maraschino cherries for a festive look.

This Pineapple Coconut Surprise Cake, with its deep roots and simple pleasure, remains a testament to family traditions and the joy of sharing a homemade sweet treat. Give it a try, and it might just become a new favorite in your home too!