Description
A delicious, moist cake infused with pineapple and topped with creamy whipped topping, perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix (plus ingredients on box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup sour cream (optional, but recommended for extra moisture)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 tsp vanilla extract
- Maraschino cherries or toasted coconut for garnish (optional)
Instructions
- Preheat your oven according to the cake mix instructions.
- Prepare the yellow cake mix following the package instructions and pour the batter into a 9×13 inch pan.
- Bake until golden and allow the cake to cool completely.
- Combine the crushed pineapple (with juice), thawed whipped topping, sour cream (if using), vanilla pudding mix, and vanilla extract in a large mixing bowl.
- Mix until well blended.
- Poke holes in the cooled cake using a fork.
- Spread the pineapple mixture over the cake.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with maraschino cherries or toasted coconut if desired.
Notes
This cake can be made a day in advance for deeper flavors. Store covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pineapple cake, dessert, tropical cake, summer dessert, cake recipe