- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish.
2. Make the Cake Batter
- In a large bowl, mix together the cake mix, crushed pineapple (with juice), eggs, and vegetable oil until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
3. Bake the Cake
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
4. Prepare the Frosting
- In a bowl, mix together whipped topping, drained crushed pineapple, and vanilla pudding mix until well combined.
- Spread the frosting evenly over the cooled cake.
5. Garnish & Serve
- Sprinkle with shredded coconut and top with maraschino cherries for decoration.
- Refrigerate for at least 1 hour before serving for the best flavor.
Serving & Storage Tips
- Serving: Enjoy chilled for a refreshing treat!
- Storage: Store covered in the fridge for up to 4 days.
- Freezing: Freeze unfrosted cake for up to 2 months. Thaw and add frosting before serving.
Variations & Customizations
- Nutty Crunch: Add ½ cup chopped pecans or walnuts to the frosting.
- Extra Fruity: Mix in mandarin oranges or diced fresh pineapple.
- Lighter Version: Use Greek yogurt instead of pudding mix for a healthier topping.
- Cupcakes: Make into cupcakes by baking in a muffin tin (adjust baking time to 18-20 minutes).
FAQs
1. Can I make this cake from scratch?
Yes! Use a homemade yellow cake recipe and substitute pineapple juice for some of the liquid.
2. Can I use fresh pineapple instead of canned?
Yes, just blend fresh pineapple and use 1 cup of juice with 1 cup of crushed fruit.
3. Why does this cake need to be refrigerated?
The frosting contains whipped topping and pineapple, which taste best when chilled.
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