Heavenly Pineapple Paradise Cake
Sweet and moist pineapple cake topped with a creamy vanilla-pineapple fluff, evoking tropical flavors and perfect for any occasion.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Hand mixer or whisk
- Wire rack
- Medium Mixing Bowl
- Spatula
Ingredients
For the Cake
- 1 box yellow cake mix
- 20 oz crushed pineapple with juice do not drain
- 3 large eggs
- 1/2 cup vegetable oil
For the Topping
- 1 package vanilla instant pudding mix 3.4 oz package
- 1 cup cold milk
- 8 oz whipped topping thawed, such as Cool Whip
- pineapple chunks and maraschino cherries optional, for garnish
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Step 2: In a large bowl, combine yellow cake mix, crushed pineapple with juice, eggs, and vegetable oil. Mix with a hand mixer or whisk until smooth and uniform.
- Step 3: Pour batter into the prepared baking dish. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Step 4: Cool cake completely in the pan on a wire rack, at least 1 to 2 hours, to ensure topping sets properly.
- Step 5: In a medium bowl, whisk vanilla instant pudding mix with cold milk until thickened, about 2 minutes. Gently fold in thawed whipped topping until light and fluffy.
- Step 6: Spread pudding mixture evenly over the cooled cake.
- Step 7: Garnish with pineapple chunks and maraschino cherries if desired. Refrigerate for at least 1 hour before serving to let topping set and flavors meld.
Notes
For a lighter version, try white cake mix or add shredded coconut to the topping or batter for extra tropical flair. Store leftovers covered in the fridge for 3-4 days. The cake can be frozen without topping for up to 2 months.