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:
Set the oven temperature to 175°C (350°F). A 9 x 13-inch baking dish should be greased.
Put the cake mix, eggs, oil, and crushed pineapple (with juice) in a big bowl.
Beat until thoroughly combined.
A toothpick inserted in the centre should come out clean after 30 to 35 minutes of baking the mixture in the preheated pan. In the pan, let the cake cool completely.
Mix the vanilla pudding mix, whipped topping, and the remaining crushed pineapple can (with juice) in a medium-sized bowl until smooth.
Cover the chilled cake with the topping. Before serving, let it sit in the refrigerator for at least an hour.
Ten minutes for preparation 35 minutes is the cooking time. 45 minutes in total. 360 kcal per slice Twelve slices are served.
- Ginger Water A Refreshing Metabolism Friendly Drink
- Low Carb Cheeseburger Skillet
- Slow Cooker BBQ Ribs
- Easy Creamy Macaroni and Cheese Casserole with Cream of Broccoli Soup
- Super Soft Homemade Skillet Flatbread Pita Style No Oven Required