Strawberry Pineapple Pound Cake

Ingredients:

Cake

• 1 box strawberry cake mix
• 1 box (3 oz) strawberry Jell-O
• 4 large eggs
• 1 cup vegetable oil
• ½ cup milk

Creamy Pineapple Filling

• 1 can (20 oz) crushed pineapple, drained
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1 container (8 oz) whipped topping, thawed

Instructions:

Bake the Cake

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
2. In a large bowl, combine the cake mix and strawberry Jell-O.
3. Add eggs, oil, and milk. Beat until smooth and well combined.
4. Pour batter into the prepared pan and smooth the top.
5. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
6. Allow cake to cool completely before adding the filling.

Prepare the Creamy Filling

1. In a bowl, whisk the pudding mix with cold milk until thickened.
2. Fold in the drained crushed pineapple.
3. Gently fold in the whipped topping until smooth and creamy.
4. Refrigerate filling for 15–20 minutes to firm slightly.

Assemble

• If using a Bundt cake, spoon the filling over the top and let it gently drip down the sides.
• For a layered presentation, slice the cake horizontally and spread the filling between layers.

Tips for Best Results

• Drain the pineapple very well to prevent a runny filling.
• Chill the cake before serving for cleaner slices and better texture.
• Store leftovers refrigerated due to the creamy filling.

Storage

Store covered in the refrigerator for up to 4 days. This cake is best served chilled.