- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (16 ounce) can crushed pineapple, drained, juice reserved
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.
- Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.
- Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake.
- Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.
04/29/2018
recipepes.com
Carrie's Easy Pineapple Cool Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
