Ingredients
- For the Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 3 large eggs
- 1/2 cup vegetable oil
- For the Topping:
- 1 tub (8 oz) whipped topping (such as Cool Whip)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Mix the Cake Batter: Combine cake mix, crushed pineapple (with juice), eggs, and vegetable oil in a large bowl. Beat until smooth.
- Bake the Cake: Pour batter into prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the Cake: Let the cake cool completely at room temperature.
- Prepare the Topping: Fold together whipped topping, vanilla pudding mix, and crushed pineapple (with juice) in a large bowl. Stir until creamy.
- Assemble and Refrigerate: Spread topping evenly over cooled cake. Refrigerate for at least 1 hour before serving.
Tips and Variations
- Don’t Overmix: Mix the batter and topping just until combined to avoid a dense cake and uneven topping.
- Use High-Quality Ingredients: Choose a reputable brand of whipped topping and instant vanilla pudding mix for the best results.
- Chill Before Serving: Refrigerate the cake for at least 1 hour to allow the flavors to meld together and the topping to set properly.
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