Ingredients
For the Cake:
- 1 box yellow cake mix (or white cake mix)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
For the Pineapple Cream Topping:
- 1 package (8 oz) cream cheese, softened
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1/4 cup powdered sugar (optional, for extra sweetness)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the cake batter: In a large bowl, combine the cake mix, undrained crushed pineapple, eggs, oil, and vanilla extract. Beat with a mixer on medium speed for 2 minutes until smooth.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Prepare the topping: In another bowl, beat the cream cheese until smooth. Add the pudding mix and mix until combined. Slowly fold in the drained crushed pineapple, then gently fold in the whipped topping. Add powdered sugar to taste if desired.
- Frost the cooled cake with the pineapple cream topping. Chill for at least 1 hour before serving to let the flavors meld.
- Optional garnish: Sprinkle toasted coconut or maraschino cherries on top for a tropical flair!
Let me know if you’d like a no-bake version or to convert this into cupcakes!