Ingredients:
Cake
- 1 box yellow cake mix
- Ingredients listed on the box (usually eggs, oil, and water)
Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Pineapple Layer
- 1 can (20 oz / 565 g) crushed pineapple, drained slightly but still juicy
Topping
- 1 tub (8 oz / 225 g) whipped topping, thawed
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare and bake the cake mix according to package instructions in the prepared pan.
- Remove cake from the oven and allow it to cool for about 10 minutes.
- While still warm, use the handle of a wooden spoon to poke holes evenly across the cake.
- Spoon the crushed pineapple evenly over the cake, pressing gently so the juice seeps into the holes.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Carefully spread the cream cheese mixture over the pineapple layer.
- Top evenly with the whipped topping.
- Refrigerate for at least 2 hours before serving for best flavor and texture.
Serving Suggestions
- Serve chilled for a refreshing dessert
- Garnish with pineapple chunks or toasted coconut if desired
- Perfect alongside coffee or tea
Tips
- Do not fully drain the pineapple; a little juice keeps the cake extra moist
- For a lighter texture, fold half of the whipped topping into the cream cheese mixture
- Yellow or white cake mix both work well
Storage
Cover and store in the refrigerator for up to 4 days.