Juicy Pineapple Heaven Cake (Print Version)
Soft yellow cake with pineapple and whipped topping delivers a sweet, tropical-inspired delight for gatherings.
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix
02 -
1 can (567 g) crushed pineapple in juice, undrained
03 -
3 large eggs
04 -
120 ml vegetable oil
→ Topping
05 -
227 g whipped topping
06 -
1 package (96 g) instant vanilla pudding mix
07 -
1 can (567 g) crushed pineapple in juice, undrained
# Instructions:
01 -
Preheat oven to 175°C and lightly grease a 23×33 cm baking dish.
02 -
In a large mixing bowl, combine yellow cake mix, one can of crushed pineapple with juice, eggs, and vegetable oil. Stir until the mixture is smooth and fully blended.
03 -
Transfer the batter to the prepared baking dish and bake in the centre of the oven for 30–35 minutes, or until a toothpick inserted into the centre emerges clean.
04 -
Allow the cake to cool completely in the baking dish on a wire rack.
05 -
In a separate bowl, gently fold together whipped topping, instant vanilla pudding mix, and the second can of crushed pineapple with juice. Mix until smooth and evenly combined.
06 -
Evenly spread the pineapple topping over the cooled cake. Refrigerate for at least 1 hour before serving to allow the flavours to meld and the topping to set.
# Notes:
01 -
For best results, cool the cake completely before adding the topping to prevent melting and ensure a clean finish.