Description
A delightful blend of moist cake, creamy pineapple filling, and a light topping, perfect for any occasion.
Ingredients
- 1 box (15.25 oz) yellow cake mix (plus ingredients on box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup sour cream (optional but recommended)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 tsp vanilla extract
- Maraschino cherries or toasted coconut for garnish (optional)
Instructions
- Preheat the oven according to the cake mix instructions.
- Prepare the yellow cake mix as directed on the box using eggs, oil, and water.
- Once baked and cooled, crumble the cake into a large bowl.
- In a separate bowl, mix the crushed pineapple (with juice), sour cream (if using), vanilla pudding mix, and vanilla extract together until well combined.
- Gently fold in the whipped topping until the mixture is smooth.
- Layer the crumbled cake and the pineapple mixture in a serving dish or individual glasses, starting with a layer of cake, then topping with the pineapple mixture, and repeating until all ingredients are used.
- Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
- Before serving, garnish with maraschino cherries or toasted coconut, if desired.
Notes
Ensure the cake is completely cooled before crumbling for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American