Juicy Pineapple Heaven Cake
A delightful dessert with moist texture and sweet pineapple flavor, perfect for any occasion.
Ingredients
For the cake
- 1 box yellow cake mix
- 20 oz crushed pineapple in juice, undrained Used twice in the recipe.
- 3 large eggs
- ½ cup vegetable oil
For the topping
- 1 tub whipped topping (such as Cool Whip) 8 oz
- 1 package instant vanilla pudding mix 3.4 oz
- 20 oz crushed pineapple in juice, undrained Remaining from the cake ingredients.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, 20 oz of crushed pineapple with juice, eggs, and vegetable oil. Beat until everything is well combined.
Baking
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool completely in the pan.
Topping
- In a medium bowl, fold together the whipped topping, vanilla pudding mix, and the remaining crushed pineapple with juice until smooth.
- Spread this topping over the cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes
Store any leftover cake in the refrigerator. Keep it in an airtight container to maintain freshness. It will last for about 3 to 4 days in the fridge. Tips: Use undrained crushed pineapple for maximum flavor and moisture. Consider adding maraschino cherries before serving.