Ingredients:
For the Cake Base:
1 box (about 15.25 oz) yellow cake mix
1 can (20 oz) crushed pineapple with juice
3 large eggs
1/3 cup vegetable oil
For the Topping:
1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1 container (8 oz) whipped topping (like Cool Whip), thawed
1/2 cup sweetened shredded coconut (optional)
Extra crushed pineapple or pineapple tidbits for garnish (optional)
Directions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Make the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, crushed pineapple with juice, eggs, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well blended.
Bake the Cake:
Pour the batter into the prepared baking dish. Spread it out evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Prepare the Topping:
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, about 2–3 minutes. Gently fold in the whipped topping until smooth and fluffy.
Frost the Cake:
Once the cake has fully cooled, spread the pudding mixture evenly over the top. Sprinkle with shredded coconut if using, and garnish with extra crushed pineapple or tidbits for a tropical touch.
Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to let the flavors meld and the topping set nicely.
Nutritional Information:
⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 35 minutes | ⏳ Total Time: 1 hour 50 minutes (including chilling)
⚡ Calories per serving: ~320 | 🍽️ Servings: 12
Bon appétit and happy cooking! 👩🍳🍽️