SUMMER PINEAPPLE CAKE

If you are looking for a super moist
and refreshing summer desert, look no further.
This simplistic little recipe
takes almost zero effort and may turn out
to be one of your family’s favorites.
In fact, you may already have this recipe;
I hear it’s been around a long time.
Not sure why I was left in the dark all these years,
but now that I finally found it
I am sharing it with you.
Gosh, it is so good!!!
The ingredients are sitting on my counter for round two.
Yum!
Here’s how I made it:

CAKE
1 White of Yellow Cake Mix
4 Large Eggs
½ C oil
1 can crushed pineapple with juice (8 ounce)

ICING
1-8 ounce cool whip, thawed
1 can crushed pineapple with juice (8 ounce)
1 small instant vanilla pudding

Preheat oven to 350 degrees.
Spray a 9×13 pan with cooking spray or
grease and dust with flour.
In a large bowl, combine cake mix, eggs, oil,
and 1 can of crushed pineapple with the juice.
Mix well but do not over beat.
Pour into prepared baking pan
and bake for 25-35 minutes,
or until toothpick inserted in center of cake
comes out mostly clean.
Allow to cool completely on a wire rack.

ICING
In a medium sized bowl, fold together
whipped topping, box of vanilla pudding,
and 1 can crushed pineapple with the juice.
Spread over the top of cooled cake.
*THAT’S IT!!
**May sprinkle with toasted coconut.

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