A nurse buddy gave me this recipe because it was a hit at work, and it always made my day. Now it’s your turn to enjoy it!

Directions

Preheat the oven to 350°F (175°C) and prepare a 9×13 inch baking pan.
In a large bowl, mix the cake mix, pudding, eggs, oil, and water until smooth.
Fold in the crushed pineapple, coconut, and nuts.
Pour the batter into the prepared baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, poke holes all over the top with a fork or skewer.
Pour the reserved pineapple juice over the cake, allowing it to soak in.

Let the cake cool completely before cutting into squares to serve.

Variations & Tips

For a healthier twist, you can substitute applesauce for the vegetable oil. Toasting the coconut before adding it to the batter will give the cake a richer, nuttier flavor. If you want to add a bit of extra sweetness, consider drizzling a powdered sugar glaze over the cooled cake. You can also experiment with different nuts, such as macadamias or pecans, to add a unique crunch.