Quick Pineapple Cake Recipe
Ingredients:
- 1 package (1 pound) angel food cake mix
- 1 can (20 ounces) crushed pineapple in juice
- 1 container (16 ounces) Cool Whip
- 1 can (8 ounces) crushed pineapple, drained
- 1 package (3.4 ounces) vanilla instant pudding mix
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the angel food cake mix and the entire can of crushed pineapple, including the juice. Use a manual mixer or whisk until well combined. The mixture will be slightly frothy.
- Pour the cake batter into the greased baking dish, spreading it evenly.
- Bake in the preheated oven for approximately 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the baking dish.
- While the cake is cooling, prepare the topping. In a separate mixing bowl, combine the Cool Whip, drained crushed pineapple, and vanilla instant pudding mix. Stir until well combined and creamy.
- Once the cake has cooled, spread the prepared topping evenly over the surface of the cake.
- Optionally, garnish the cake with additional crushed pineapple or coconut flakes for extra flavor and presentation.
- Slice and serve your quick pineapple cake, and enjoy the refreshing taste of summer!
Note: This dessert is perfect for summer gatherings or any occasion when you need a quick and delicious treat. Feel free to refrigerate any leftovers for later enjoyment
