Ingredients
Cake Layer
- 1 box orange cake mix
- Ingredients listed on the box
(usually eggs, oil, and water)
Creamy Filling
- 1 box (3.4 oz / 100 g) vanilla instant pudding
- 1 cup cold milk
- 1 cup heavy whipping cream (or chilled whipping cream)
- 1 can (20 oz / 565 g) crushed pineapple, well drained
Topping
- ¾ cup sweetened shredded coconut
- Extra whipped cream for serving (optional)
Instructions
1. Bake the Cake
- Preheat oven to 180°C / 350°F.
- Prepare orange cake mix according to package directions.
- Bake in a 9×13-inch glass dish until a toothpick comes out clean.
- Let cake cool completely.
2. Make the Cream Filling
- Whisk vanilla pudding mix + cold milk for 2 minutes until thick.
- In a separate bowl, whip the heavy cream to soft peaks.
- Fold whipped cream gently into the pudding.
- Fold in drained crushed pineapple.
3. Assemble
- Spread the cream mixture evenly over the cooled cake.
- Cover and refrigerate at least 4 hours (overnight is best).
4. Toast the Coconut
- Toast coconut in a dry pan over medium heat until golden.
- Cool completely, then sprinkle over the chilled cake.
Serving
- Cut into squares
- Top with a swirl of whipped cream if desired
- Serve cold ❄️
Tips & Variations
- No orange cake mix? Use vanilla or yellow cake + add orange zest.
- Extra citrus flavor: Add 2 tbsp orange juice to the pudding.
- Lighter version: Use Cool Whip instead of whipped cream.
- Crunch option: Add chopped pecans or walnuts on top.
Nut Information (Allergen Guide)
Contains Nuts?
- No nuts are required in the base recipe.
- The dessert is naturally nut-free if you:
- Do not add nuts as toppings
- Use nut-free cake mix and pudding
Possible Nut Risks
- Shredded coconut
- Coconut is botanically a fruit, not a tree nut, but some people with nut allergies may still react.
- Store-bought cake mix & pudding
- May be processed in facilities that handle nuts.
To Make It 100% Nut-Safe
✔ Use certified nut-free cake mix
✔ Use nut-free pudding brand
✔ Skip coconut OR replace with:- White chocolate shavings
- Orange zest
- Sprinkles
Optional Nuts (Clearly Label If Used)
- Chopped pecans
- Chopped walnuts
- Toasted almonds
⚠️ If serving to guests, always label clearly if nuts are added.
Q & A – Common Questions Answered
Q: Can I make this completely nut-free?
✅ Yes. Skip nuts entirely and either omit coconut or replace it with sprinkles or whipped cream.
Q: Is coconut safe for nut allergies?
⚠️ Usually yes, but not always. Coconut is not a tree nut, but some people still avoid it. When in doubt—leave it out.
Q: Can I use Cool Whip instead of whipping cream?
✅ Yes. Substitute 2½ cups Cool Whip for whipped cream.
Q: Can I make it ahead of time?
✅ Absolutely.
- Best after overnight chilling
- Can be made 24 hours in advance
Q: How long does it last in the fridge?
- 3–4 days, covered tightly
- Texture stays best within first 48 hours
Q: Can I freeze it?
❌ Not recommended
Cream and pudding can separate after thawing.
Q: Can I make it without pineapple?
✅ Yes. Replace pineapple with:
- Mandarin oranges (well drained)
- Orange gelatin folded into cream
- Leave fruit out entirely for a pure orange-cream cake
Q: Is this dessert very sweet?
🍰 Moderately sweet
- Reduce sweetness by:
- Using unsweetened coconut
- Using less sugar cake mix
- Adding a pinch of salt to cream layer
Q: Can I make it gluten-free?
✅ Yes.
- Use gluten-free orange cake mix
- Ensure pudding mix is gluten-free
Q: Can I make it diabetic-friendly or low sugar?
⚠️ It can be reduced sugar, not sugar-free:
- Use sugar-free pudding
- Use light whipped topping
- Use reduced-sugar cake mix
Q: Why does my cream layer get runny?
Common causes:
- Pineapple not drained well
- Cream not whipped enough
- Cake still warm
✔ Drain pineapple very well
✔ Chill cake completely
✔ Chill dessert before serving