1️⃣ Bake the Cake

Preheat oven to 350°F (175°C).

Prepare yellow cake mix according to package instructions.

Pour batter into a 9×13-inch baking dish.

Bake 25–30 minutes, until a toothpick comes out clean.

Remove from oven — do not cool completely.

2️⃣ Poke & Soak

While cake is still hot, use the back of a wooden spoon or chopstick to poke holes all over the surface (about 20–30 holes).

In a bowl, whisk together pineapple juice and coconut milk (and rum/rum extract if using).

Slowly pour the mixture over the hot cake, letting it seep into the holes.

Let cake cool to room temperature, then refrigerate at least 4 hours (preferably overnight).

3️⃣ Make the Creamy Filling

In a medium bowl, whisk instant pudding mix and cold milk for 2 minutes.

Let sit 5 minutes until thickened.

Fold in half of the whipped topping until smooth and fluffy.

4️⃣ Top the Cake

Spread the pudding mixture evenly over the chilled cake.

Gently spread remaining whipped topping over the top.

5️⃣ Add the Finishing Touches

Sprinkle with toasted coconut, pineapple, and cherries.

Garnish with mint leaves if desired.

6️⃣ Chill & Serve

Refrigerate 1 hour before serving to set.

Slice and serve cold!

🍽️ Serving Pro Move: Serve in small cups for a parfait-style treat!

🌴 Variations & Pro Tips

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