Ingredients
Scale
- 1 box yellow cake mix
- 4 large eggs
- ¼ cup vegetable oil
- 2 (8 oz) cans crushed pineapple (drain one can, keep juice in the other)
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 (3.5 oz) package instant vanilla pudding mix
- 16 oz whipped topping (Cool Whip or similar)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cake mix, eggs, vegetable oil, and one can of crushed pineapple with its juice. Mix well.
- Grease a 9×13-inch baking pan and pour the batter in evenly.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cake cool completely on a wire rack.
- For the frosting, gently fold whipped topping, instant vanilla pudding mix, and the second can of drained crushed pineapple together.
- Spread the frosting over the cooled cake.
- Refrigerate for at least 2 hours before serving.
Notes
- Garnish with maraschino cherries and extra crushed pineapple for a festive look.
- Store leftovers in the refrigerator for 3–4 days.
- For a stronger pineapple flavor, use fresh pineapple instead of canned.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 194 kcal
- Sugar: 21g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg