Pineapple Layer Cake

Recipe by KLV2993
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12
YIELD: 1 cake
UNITS: US

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)
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DIRECTIONS

  • Prepare cake batter according to package directions and pour into 2 9" round floured pans.
  • Bake at 350 for 25-30 minutes.
  • Allow cake to cool completely.
  • 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.
  • Fold in the thawed Cool Whip.
  • Use the Cool Whip mixture to frost the cake, putting the layers together.
  • Refrigerate.
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