This light and fluffy pineapple cake will definitely brighten any day!
Course: Dessert
Cuisine: American
Servings: 16
Ingredients
CAKE:
1(15.25 oz.) box yellow cake mix
4lg. eggs
1/2c.vegetable oil
1(8 oz.) can crushed pineapple with juice
FROSTING:
1(8 oz.) cont. whipped topping (Cool Whip)
1(8 oz.) can crushed pineapple with juice
1(3.4 oz.) box instant vanilla pudding mix
Instructions
Preheat the oven to 350 degrees. Spray a 9x13-inch pan with cooking spray.
CAKE: In a large bowl, using an electric hand mixer beat cake mix, eggs, oil, and 1 can crushed pineapple with juice until well combined about 1-2 minutes.
Pour batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a wire rack.
FROSTING: In a medium bowl, fold together whipped topping, vanilla pudding mix, and 1 can crushed pineapple with juice until combined. Spread over the top of the cooled cake. Decorate if desired, slice, and enjoy!
If you’re lucky enough to have leftovers, cover tightly and store in the refrigerator.
Notes
I chose to decorate the top with pineapple chunks cut in half, and maraschino cherries.