Ingredients
For the cake:
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1 box (15.25 oz) yellow cake mix
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1 cup crushed pineapple (with juice)
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1/2 cup vegetable oil (or melted butter)
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3 large eggs
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1/2 cup water
For the topping:
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1 (8 oz) tub whipped topping (Cool Whip), thawed
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1 (3.4 oz) box instant vanilla pudding mix
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1 1/2 cups cold milk
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1 (20 oz) can crushed pineapple, drained well
Instructions
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Prepare the cake
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine cake mix, 1 cup crushed pineapple (with juice), oil, eggs, and water. Mix until smooth.
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Pour batter into prepared dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
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Let cake cool completely before topping.
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Make the pineapple topping
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In a large mixing bowl, whisk pudding mix with cold milk until thickened (about 2 minutes).
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Fold in whipped topping until creamy.
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Stir in drained crushed pineapple until evenly combined.
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Assemble
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Spread the pineapple topping evenly over the cooled cake.
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Cover and refrigerate for at least 2 hours before serving to let flavors meld.
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Serve
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Slice into squares and serve chilled. Garnish with toasted coconut or maraschino cherries if desired.
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Notes
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Don’t skip chilling—it makes the cake extra moist and lets the topping set.
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Make ahead: Can be made up to 1 day in advance; keep refrigerated.
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Flavor twist: Add shredded coconut to the topping for a tropical vibe.
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Lighter option: Use sugar-free pudding, light whipped topping, and reduced-fat cake mix.
- Prep Time: 15 minutes
- Cook Time: Bake time: 30 minutes Cooling time: 30 minutes Chill time: 2 hours
Nutrition
- Serving Size: Per Serving – 1 of 12
- Calories: 310
- Sugar: 28g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 44g