Description
A delightful and refreshing cake combining the softness of yellow cake with the tropical flavor of pineapple, topped with creamy pudding and Cool Whip.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 tub (8 oz) Cool Whip or whipped topping, thawed
- 1/2 cup shredded coconut (optional, for garnish)
Instructions
- Preheat the oven according to the instructions on the cake mix box, usually to about 350°F (180°C).
- In a mixing bowl, combine the yellow cake mix and the undrained crushed pineapple, mixing until just combined.
- Pour the batter into a prepared cake pan, spreading it evenly.
- Bake according to the cake mix instructions, typically 25 to 30 minutes, checking doneness with a toothpick.
- In another bowl, whisk together the instant vanilla pudding mix and cold milk until it becomes smooth and thick, about 2 minutes.
- Once the cake has cooled, spread the pudding mixture evenly over the top.
- Top with Cool Whip or whipped topping, covering the pudding layer completely.
- Garnish with shredded coconut if desired.
- Chill in the refrigerator for at least an hour before serving.
Notes
For added flavor, consider mixing in chopped mango or diced kiwi. To make this cake gluten-free, use a gluten-free yellow cake mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: cake, pineapple, summer dessert