Description
A moist and flavorful pineapple cake with a creamy topping, perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix cake mix, crushed pineapple (with juice), eggs, and vegetable oil until smooth.
- Pour batter into a greased 9x13-inch baking pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cake cool completely.
- In another bowl, combine whipped topping, pudding mix, and crushed pineapple (with juice).
- Spread topping evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes
- Use fresh whipped cream instead of whipped topping for a richer taste.
- Store leftovers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pineapple cake, easy dessert, creamy topping