Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 24 Servings
The taste of pineapple in this cake is spectacular! It is so refreshing that makes every bite very addicting. This cake is ready in just 30 minutes and can yield up to 24 servings! There will be enough for everyone. Enjoy!
Ingredients:
Cake
2 Eggs
20 oz. crushed pineapple in 100% juice, do not drain
2 tsp baking soda
2 ¼ c all-purpose flour
1 tsp vanilla extract
1 ¼ c granulated sugar
Frosting
20 oz. crushed pineapple in 100% juice
12 oz. Cool Whip or 1 c heavy whipped cream, whipped
3.5 oz. vanilla instant pudding mix 1 package
Directions:
For the Cake:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray and sprinkle flour on a 9×13-inch baking dish.
Add baking soda, flour, and sugar into a large mixing bowl. Whisk until well incorporated.
Add eggs, vanilla extract, and crushed pineapple into the bowl with the flour mixture. Stir until well blended.
Transfer the batter to the prepared baking dish and spread it evenly.
Place it inside the preheated oven and bake for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and allow it to cool at room temperature.
For the Fluff Frosting:
In a mixing bowl, add pudding mix and pineapple. Whisk until well blended.
Add whipped cream and stir until well blended as well.
Pour the frosting over the cake and spread it evenly.
Place the cake inside the fridge and allow it to chill for about 30 minutes.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days or 3 months in the freezer.
Nutrition Facts:
Calories: 154 kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 134mg | Potassium: 93mg | Fiber: 1g | Sugar: 23g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Ingredients
- Cake
- 2 Eggs
- 20 oz. crushed pineapple in 100% juice, do not drain
- 2 tsp baking soda
- 2 ¼ c all-purpose flour
- 1 tsp vanilla extract
- 1 ¼ c granulated sugar
- Frosting
- 20 oz. crushed pineapple in 100% juice
- 12 oz. Cool Whip or 1 c heavy whipped cream, whipped
- 3.5 oz. vanilla instant pudding mix 1 package
Instructions
For the Cake:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray and sprinkle flour on a 9×13-inch baking dish.
Add baking soda, flour, and sugar into a large mixing bowl. Whisk until well incorporated.
Add eggs, vanilla extract, and crushed pineapple into the bowl with the flour mixture. Stir until well blended.
Transfer the batter to the prepared baking dish and spread it evenly.
Place it inside the preheated oven and bake for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and allow it to cool at room temperature.
For the Fluff Frosting:
In a mixing bowl, add pudding mix and pineapple. Whisk until well blended.
Add whipped cream and stir until well blended as well.
Pour the frosting over the cake and spread it evenly.
Place the cake inside the fridge and allow it to chill for about 30 minutes.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days or 3 months in the freezer. Nutrition Facts: Calories: 154 kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 134mg | Potassium: 93mg | Fiber: 1g | Sugar: 23g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
