My nurse friend shared this recipe with me as it was a staff favorite, and it always used to brighten my day. Now I’m sharing it with you.

• 1 box yellow cake mix
• 1 package (3.4 oz) vanilla instant pudding mix
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup water
• 1 can (8 oz) crushed pineapple, juice reserved
• 1 cup sweetened shredded coconut
• 1 cup chopped nuts (optional; pecans or walnuts recommended)

Directions:

1. Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring it or line it with parchment paper for an effortless cake release.
2. In a large bowl, mix together the cake mix, vanilla pudding mix, eggs, vegetable oil, and water. Beat until smooth, ensuring no lumps remain.
3. Gently fold in the drained pineapple, coconut, and chopped nuts, if using. This step unveils the “surprise” element, making each bite a delightful mix of flavors and textures.
4. Transfer the batter to your prepared pan, smoothing the top for an even bake.
5. Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
6. While still warm, poke holes throughout the cake and drizzle with the reserved pineapple juice, adding a moist and tangy sweetness.
7. Let the cake cool completely in the pan on a wire rack before cutting into squares to serve.

Variations & Tips:

• Lighten the recipe by substituting vegetable oil with applesauce and opting for a low-fat pudding mix.
• For an enhanced coconut flavor, toast the coconut flakes before incorporating them into the batter.
• A glaze made from powdered sugar and pineapple juice can add a beautiful finish to the cake.
• Garnish with maraschino cherries for a special touch on festive occasions.

This Pineapple Coconut Surprise Cake stands as a tribute to the simplicity, the continuity of family traditions, and the sheer joy of sharing a delicious treat with loved ones. It’s a reminder that some of the best moments in life are those spent together, enjoying the simple pleasures.