Ingredients
For the Cake:
1 box yellow cake mix
1 can (20 oz) crushed pineapple in juice, undrained
3 large eggs
1/2 cup vegetable oil
For the Topping:
1 tub (8 oz) whipped topping (such as Cool Whip)
1 package (3.4 oz) instant vanilla pudding mix
1 can (20 oz) crushed pineapple in juice, undrained
Instructions
Instructions
Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Mix the Cake Batter: Combine cake mix, crushed pineapple (with juice), eggs, and vegetable oil in a large bowl. Beat until smooth.
Bake the Cake: Pour batter into prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
Cool the Cake: Let the cake cool completely at room temperature.
Prepare the Topping: Fold together whipped topping, vanilla pudding mix, and crushed pineapple (with juice) in a large bowl. Stir until creamy.
Assemble and Refrigerate: Spread topping evenly over cooled cake. Refrigerate for at least 1 hour before serving.
