Ingredients
The following ingredients have 12 Servings
- 4 large eggs
- 8 ounces crushed pineapple (with juice, 1 can)
- 1/2 cup vegetable oil
- 15.25 ounce yellow cake mix
- 8 ounce crushed pineapple (1 can)
- 4 cups whipped cream (like Cool whip or homemade stabilized whipped cream)
- 3.4 ounce instant vanilla pudding mix (1 box, dry mix only, do not prepare the pudding)
Instruction
- Preheat the oven to 350F. Spray the inside of a 9 by 13-inch baking dish with nonstick spray.
- Add the eggs, pineapple with juice, and oil to a large bowl, and whisk to combine. Then whisk in the yellow cake mix.
- Pour the batter into the prepared dish and spread it out evenly.
- Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
- Let the cake cool completely before frosting, about 1 hour.
- Once the cake is cooled, make the frosting.
- Strain the crushed pineapple. Reserve the juice for the frosting and the crushed pineapple for topping.
- Add the pineapple juice, whipped cream, and dry vanilla pudding mix to a large bowl. Whisk or beat to combine.
- Immediately spread the frosting evenly on the cooled cake. Sprinkle the crushed pineapple on top.