Ingredients
- 1 box yellow cake mix (dry mix only)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple with juice
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- Optional: maraschino cherries or pineapple tidbits for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, combine yellow cake mix, eggs, oil, and crushed pineapple with juice. Mix until well blended.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- In a separate bowl, mix dry vanilla pudding mix with whipped topping until smooth and fluffy.
- Spread pudding mixture over the cooled cake.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with cherries or pineapple tidbits if desired.
Notes
- Use white cake mix for a lighter flavor profile.
- Add shredded coconut to the batter or on top for extra tropical flavor.
- Bake in round pans for a layered version with whipped topping between layers.
- Wait to frost the cake until it has cooled completely.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
