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Heavenly Pineapple Paradise Cake

A moist, tender yellow cake infused with crushed pineapple, topped with a creamy vanilla pudding and whipped topping layer, creating a tropical dessert that's easy, quick, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box yellow cake mix boxed mix
  • 1 can crushed pineapple with juice include juice
  • 3 large eggs
  • 1/3 cup vegetable oil
Topping
  • 1 package vanilla instant pudding mix
  • 2 cups cold milk
  • 1 container whipped topping (Cool Whip) thawed
Optional Garnish
  • 1/2 cup pineapple chunks for garnish
  • 1/4 cup maraschino cherries for garnish

Equipment

  • 9x13 inch Baking Dish
  • Large Mixing Bowl
  • Spatula
  • Medium bowl
  • Wire rack

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter and flour or non-stick spray.
  2. Step 2: In a large mixing bowl, combine yellow cake mix, crushed pineapple with juice, eggs, and vegetable oil. Stir until smooth and uniform; do not overmix.
  3. Step 3: Pour batter into prepared baking dish and spread evenly with a spatula.
  4. Step 4: Bake for 35 to 40 minutes, checking at 35 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  5. Step 5: Allow cake to cool completely in the pan on a wire rack before adding topping.
  6. Step 6: In a medium bowl, whisk vanilla instant pudding mix with cold milk for about 2 minutes until thickened.
  7. Step 7: Gently fold in thawed whipped topping (Cool Whip) until smooth and fluffy.
  8. Step 8: Spread the pudding and whipped topping mixture evenly over the cooled cake using a spatula or spoon.
  9. Step 9: Optionally, garnish with pineapple chunks and maraschino cherries for a colorful, tropical finish.
  10. Step 10: Refrigerate the cake for at least 1 hour before serving to let flavors meld and topping set.

Notes

Make this cake ahead for best flavor. Store covered in the fridge for 3 to 4 days. For gluten-free, use appropriate mixes. Try coconut or banana pudding for a twist. Add shredded coconut or nuts for extra texture, or a splash of rum for an adult version.