Pineapple Layer Cake

Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

  • 1 (18 ounce) package yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 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.
Most Helpful

excellent light cake. I'm making this again.

Trace Jones December 22, 2007

I made this and it is actually a TEN STAR! It is so light and absolutely DELICIOUS! Thanks for posting it... Alan Leonetti

Alan Leonetti August 08, 2004