Juicy Pineapple Heaven Cake

Ingredients

For the cake:

• 1 box yellow cake mix
• 1 (20 oz) can crushed pineapple in juice (do not drain)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

For the topping:

• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup cold milk
• 1 (8 oz) can crushed pineapple (drained slightly but not completely)
• Optional garnish: maraschino cherries, toasted coconut, or pineapple slices

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large bowl, combine the cake mix, eggs, vegetable oil, vanilla, and the full can of crushed pineapple with juice. Mix until well combined.
3. Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool completely in the pan.
5. While the cake cools, prepare the topping: In a medium bowl, whisk together the vanilla pudding mix and milk until slightly thickened (about 2 minutes). Fold in the whipped topping and then the drained crushed pineapple.
6. Spread the topping evenly over the cooled cake. Refrigerate for at least 1–2 hours to allow the flavors to meld.
7. Garnish with maraschino cherries, toasted coconut, or pineapple rings before serving if desired.

Enjoy your juicy slice of pineapple heaven! Would you like a printable version or image to go with it?