A light, fluffy, and fruity dessert that brings tropical sunshine to your table with every bite! Perfect for gatherings or a sweet finish to any meal.
📋 Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup pineapple tidbits (optional, for garnish)
- 1/4 cup shredded coconut (optional, for garnish)
👩🍳 Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine cake mix, vegetable oil, eggs, and crushed pineapple with juice. Mix until smooth.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- In a separate bowl, stir together the instant vanilla pudding mix and whipped topping until well blended.
- Spread the pudding mixture over the cooled cake.
- Chill the cake in the refrigerator for at least 1 hour before serving.
- Garnish with pineapple tidbits and shredded coconut if desired.
💡 Tips
- For extra pineapple flavor, fold a few tablespoons of the crushed pineapple into the whipped topping.
- Store leftovers covered in the fridge for up to 3 days.
- Serve cold for a refreshing treat, especially in warm weather.
Would you like a similar cake with mango or citrus flavors?