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 the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Time: 5 minutes
In a large bowl, combine the cake mix, one can of crushed pineapple (with juice), eggs, and vegetable oil. Beat until smooth and well blended.
Time: 5 minutes
Pour the batter into the prepared dish and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Time: 30–35 minutes
Allow the cake to cool completely in the pan at room temperature.
Time: 30 minutes
In a medium bowl, fold together the whipped topping, vanilla pudding mix, and remaining can of crushed pineapple (with juice) until creamy and well combined.
Time: 5 minutes
Spread the pineapple topping evenly over the cooled cake.
Refrigerate for at least 1 hour before serving to let the flavors meld and the topping set.
Time: 1 hour
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes plus 1 hour chilling
Calories: 360 per slice
Servings: 12 slices
