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
- 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.
- 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.
- Whip the Topping:
- In another bowl, mix the whipped topping with sour cream and powdered sugar (if using) until smooth and fluffy.
- Assemble the Cake:
- Spread the pineapple-pudding mixture over the cooled cake.
- Top with the whipped topping mixture.
- Chill:
- Refrigerate for at least 2 hours or until set.
- 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!