Ingredients
Method
- Preheat oven to 350 degrees.
- Spray a 9 x 13 pan with cooking spray.
- In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice (or half of a large can) and mix well.
- Pour into prepared baking pan and bake for 25 – 30 minutes, or until toothpick inserted in center of cake comes out clean.
- Cool completely on a wire rack.
- In a medium sized bowl, fold together whipped topping, a 3oz box of vanilla pudding, and 1 can crushed pineapple or pineapple tidbits with the juice (or other half of can if using a 16oz can). Spread over the top of the cooled cake.
- Gently spread the whipped topping over the entire cake, smoothing it out evenly.
- Refrigerate the cake for at least one hour before serving to allow the flavors to meld together.
- Slice and serve chilled for a light and refreshing dessert.
Notes
Ingredient Variation: I love using pineapple tidbits in the cake batter sometimes for a chunkier texture, just make sure to keep the juice from the can for moisture.
Storage Tip: This cake must stay refrigerated, covered tightly, and I find it tastes best within 3 days before the topping can start to weep.
Make-
Ahead Advice: You can bake the cake base a day in advance, let it cool completely, wrap it well, and frost it the next day for easy entertaining.
Common Mistake: Spreading the topping on a warm cake is the biggest error.
I've learned the hard way that it will melt and create a soupy mess, so patience is key.
Serving Suggestion: For a pretty finish, I like to garnish slices with a little toasted coconut or a maraschino cherry right before serving.
Equipment Note: If you don't have a 9x13 pan, a similar-sized baking dish works, but a metal pan typically gives the cake edges a nicer structure.