Juicy Pineapple Heaven Cake
Juicy pineapple heaven cake made with crushed pineapple baked into a soft cake and topped with a light creamy frosting.
Ingredients
- 1 box yellow or white cake mix
- 1 can 20 oz crushed pineapple, undrained
- 3 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 package 3.4 oz instant vanilla pudding mix
- 1 cup cold milk
- 8 ounces whipped topping thawed
- 1 cup sweetened shredded coconut optional
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, crushed pineapple with juice, eggs, vegetable oil, and vanilla until smooth.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan.
- In a bowl, whisk pudding mix and cold milk until thickened.
- Let sit for 2–3 minutes, then gently fold in whipped topping.
- Spread topping evenly over cooled cake.
- Sprinkle coconut on top if using.
- Cover and refrigerate for at least 2 hours before serving.
Notes
Do not drain the pineapple. Chill the cake before serving for best texture.