Ingredients

The following ingredients have 15 Servings
  • 15 oz box yellow or white cake mix, prepared ((you will need the ingredients on the back of the box))
  • 6.8 oz pineapple jello (prepared in liquid form, but not chilled (2 small boxes))
  • 16 oz Cool Whip
  • 20 oz canned pineapple chunks (drained of liquid, or fresh pineapple)
  • 3/4 cup shredded coconut
  • maraschino cherries (optional)

Instruction

  • Prepare cake according to box directions. Bake in a 13x9 baking pan.
  • Remove from oven and cool for ten minutes.
  • Use a serving fork or dowel to poke holes all over the cake.
  • Into a liquid measuring cup, add the jello powder and 1 1/2 cups of boiling water. Whisk until jello is dissolved.
  • Slowly pour gelatin over the cake while still in liquid form, pouring over each hole multiple times.
  • Refrigerate cake for 45 minutes.
  • Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pineapple chunks, toasted coconut, and maraschino cherries as desired.
  • Refrigerate 1-2 hours before serving.