Ingredients:
Cake
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup milk
Pineapple Frosting
- 1 (20 oz) can crushed pineapple, undrained
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup milk
- 1 (8 oz) container whipped topping, thawed
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and 1 cup milk. Beat until smooth.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- In a mixing bowl, whisk together the crushed pineapple (with juice), instant pudding mix, and 1 cup milk until thickened.
- Gently fold in the whipped topping until smooth and fluffy.
- Spread the pineapple frosting evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving.
Tips & Variations
- For extra texture, sprinkle chopped pecans or shredded coconut on top.
- This cake tastes even better the next day after the frosting has set.
- Store covered in the refrigerator for up to 4 days.