Juicy Pineapple Heaven Cake

Ingredients

  • 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
  • 1 can (20 oz) crushed pineapple (with juice)
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • 1 cup sour cream (optional, for extra creaminess)
  • 1/2 cup powdered sugar (optional, for added sweetness)
  • Maraschino cherries and pineapple slices (for garnish, optional)

Instructions

  1. Bake the Cake:
    • Preheat your oven to 350°F (175°C).
    • Prepare the yellow cake mix according to package directions.
    • Pour batter into a greased 9×13-inch baking dish and bake as directed.
    • Let the cake cool completely.
  2. Prepare the Pineapple Layer:
    • In a bowl, mix the crushed pineapple (with juice) with the instant vanilla pudding mix.
    • Stir until well combined and slightly thickened. Let sit for 5 minutes.
  3. Whip the Topping:
    • In another bowl, mix the whipped topping with sour cream and powdered sugar (if using) until smooth and fluffy.
  4. Assemble the Cake:
    • Spread the pineapple-pudding mixture over the cooled cake.
    • Top with the whipped topping mixture.
  5. Chill:
    • Refrigerate for at least 2 hours or until set.
  6. Serve:
    • Garnish with maraschino cherries and pineapple slices if desired.
    • Slice, serve, and enjoy the tropical delight!

Let me know if you want a version without cake mix or a healthier alternative!

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