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

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large mixing bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, vegetable oil, and water. Mix until smooth.

Fold in the drained crushed pineapple, sweetened shredded coconut, and chopped almonds.

Pour the batter into the prepared baking pan and spread evenly.

Bake in the preheated oven 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 for added moisture and tang.

Let the cake cool completely in the pan.

In a small bowl, mix the powdered sugar with a few tablespoons of pineapple juice to create a glaze.

Drizzle the glaze over the cooled cake.

Garnish with toasted coconut flakes and maraschino cherries before serving.

For a more decadent version, add a layer of cream cheese frosting on top of the cake before adding the glaze. You can also substitute the almonds with macadamia nuts or pecans for a different nutty flavor. If you prefer a less sweet cake, reduce the amount of sweetened shredded coconut or use unsweetened coconut instead. For a gluten-free option, use a gluten-free cake mix and ensure all other ingredients are gluten-free.