Juicy Pineapple Heaven Cake
Juicy Pineapple Heaven Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 can crushed pineapple in juice, 20 fluid ounces, undrained
- 3 large eggs
- 1/2 cup vegetable oil
For the Topping
- 1 container whipped topping, 16 ounces, thawed if frozen
- 1 can pineapple chunks, 20 fluid ounces, well drained
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or spray with a non-stick baking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the yellow cake mix, the undrained can of crushed pineapple, large eggs, and vegetable oil. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed, until the batter is well combined and smooth.
⏱️ 5 min
- 3
Pour the cake batter evenly into the prepared 9x13 inch baking pan. Place the pan in the preheated oven.
⏱️ 2 min
- 4
Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 35 min
- 5
Remove the cake from the oven and place it on a wire rack to cool completely. This is a crucial step to ensure the topping doesn't melt.
⏱️ 60 min
- 6
Once the cake is completely cooled, spread the thawed whipped topping evenly over the entire surface of the cake. Gently arrange the well-drained pineapple chunks over the whipped topping.
⏱️ 10 min
- 7
For best results, refrigerate the cake for at least 30 minutes before serving to allow the topping to set. Slice into generous portions and serve chilled.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Pineapple Heaven Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 can crushed pineapple in juice, 20 fluid ounces, undrained
- 3 large eggs
- 1/2 cup vegetable oil
For the Topping
- 1 container whipped topping, 16 ounces, thawed if frozen
- 1 can pineapple chunks, 20 fluid ounces, well drained
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or spray with a non-stick baking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the yellow cake mix, the undrained can of crushed pineapple, large eggs, and vegetable oil. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed, until the batter is well combined and smooth.
⏱️ 5 min - 3
Pour the cake batter evenly into the prepared 9x13 inch baking pan. Place the pan in the preheated oven.
⏱️ 2 min - 4
Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 35 min - 5
Remove the cake from the oven and place it on a wire rack to cool completely. This is a crucial step to ensure the topping doesn't melt.
⏱️ 60 min - 6
Once the cake is completely cooled, spread the thawed whipped topping evenly over the entire surface of the cake. Gently arrange the well-drained pineapple chunks over the whipped topping.
⏱️ 10 min - 7
For best results, refrigerate the cake for at least 30 minutes before serving to allow the topping to set. Slice into generous portions and serve chilled.
⏱️ 30 min