Juicy Pineapple Heaven Cake (Print View)
Moist pineapple cake with creamy whipped vanilla pudding topping for a delightful treat.
# What You'll Need:
→ Cake Base
01 -
1 box yellow cake mix (approximately 15.25 ounces)
02 -
1 can (20 ounces) crushed pineapple in juice, undrained
03 -
3 large eggs
04 -
1/2 cup vegetable oil
→ Topping
05 -
8 ounces whipped topping
06 -
1 package (3.4 ounces) instant vanilla pudding mix
07 -
1 can (20 ounces) crushed pineapple in juice, undrained
# Directions:
01 -
Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
02 -
In a large bowl, combine yellow cake mix, one can of crushed pineapple with juice, eggs, and vegetable oil. Stir thoroughly until the batter is smooth and well integrated.
03 -
Pour the batter into the prepared baking dish. Bake in the center of the oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
04 -
Let the cake cool completely in the pan on a wire rack before proceeding.
05 -
In a separate bowl, gently fold together whipped topping, instant vanilla pudding mix, and the second can of crushed pineapple with juice. Mix until fully combined and smooth.
06 -
Spread the prepared pineapple topping evenly over the cooled cake. Refrigerate for at least 1 hour to allow the flavors to meld and the topping to set before serving.
# Notes:
01 -
For best results, ensure the cake is completely cool before adding the topping to prevent melting.