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 (like Cool Whip)
1 package (3.4 oz) instant vanilla pudding mix
1 can (20 oz) crushed pineapple in juice, undrained
Directions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, crushed pineapple (with juice), eggs, and oil. Beat until well blended.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan.
In a medium bowl, fold together the whipped topping, vanilla pudding mix, and remaining can of crushed pineapple (with juice) until smooth.
Spread the topping over the cooled cake.
Refrigerate for at least 1 hour before serving.
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes Kcal: 360 per slice Servings: 12 slices