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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is so easy and quick but it tastes fabulous. It's great to serve to guests during the summer as a dessert or special occasion cake. I've made it many times and received lots of compliments on it. Another treasure from my church cook book. Ingredients:
1 (18 ounce) package yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (20 ounce) can unsweetened crushed canned pineapple, drained |
1 (4 ounce) package vanilla instant pudding mix |
1 (12 ounce) carton frozen whipped topping, thawed (cool whip) |
Directions:
1. Prepare cake batter according to package directions and pour into 2 9 round floured pans.
2. Bake at 350 for 25-30 minutes.
3. Allow cake to cool completely.
4. Combine the drained crushed pineapple (you might have to squeeze it a bit with your hand to make sure it's not too liquidy still!) and the dry pudding mix thoroughly.
5. Fold in the thawed Cool Whip.
6. Use the Cool Whip mixture to frost the cake, putting the layers together.
7. Refrigerate.
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