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Preheat your oven according to the directions on the yellow or butter cake mix box. Lightly spray a 9x13 inch baking dish with non-stick cooking spray and set aside.

In a large mixing bowl, combine the cake mix, 1/3 cup vegetable oil or melted butter, 1 cup water, 3 eggs, and 2/3 cup of the drained crushed pineapple. Mix until the cake batter is just combined, being careful not to overmix.

Pour the prepared cake batter evenly into the greased 9x13 inch baking dish.

Bake the cake according to the directions on the cake mix box, typically for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

While the cake is cooling, prepare the pudding mixture. In a separate bowl, combine the 5.1 ounce box of instant vanilla pudding mix, 1 1/2 cups milk, and 1 cup of the reserved pineapple juice from the crushed pineapple can. Whisk thoroughly until the pudding mixture is well combined and begins to thicken.

Once the cake is completely cooled, use a straw or the back of a wooden spoon to poke holes across the entire surface of the cake, spacing them about 1 inch apart.

Carefully pour the prepared pudding mixture over the top of the poked cake, ensuring it seeps down into all the holes.

Prepare the topping. In another bowl, combine the 8 ounce container of room temperature whipped topping with the remaining crushed pineapple from the 20 ounce can. Gently fold them together until well combined.

Spread the whipped topping and pineapple mixture evenly over the pudding layer on the cake.

Cover the cake with plastic wrap and refrigerate for at least 4 hours to allow it to set and for the flavors to meld beautifully. The cake is then ready to slice and serve.


Preheat your oven according to the directions on the yellow or butter cake mix box. Lightly spray a 9x13 inch baking dish with non-stick cooking spray and set aside.

In a large mixing bowl, combine the cake mix, 1/3 cup vegetable oil or melted butter, 1 cup water, 3 eggs, and 2/3 cup of the drained crushed pineapple. Mix until the cake batter is just combined, being careful not to overmix.

Pour the prepared cake batter evenly into the greased 9x13 inch baking dish.

Bake the cake according to the directions on the cake mix box, typically for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

While the cake is cooling, prepare the pudding mixture. In a separate bowl, combine the 5.1 ounce box of instant vanilla pudding mix, 1 1/2 cups milk, and 1 cup of the reserved pineapple juice from the crushed pineapple can. Whisk thoroughly until the pudding mixture is well combined and begins to thicken.

Once the cake is completely cooled, use a straw or the back of a wooden spoon to poke holes across the entire surface of the cake, spacing them about 1 inch apart.

Carefully pour the prepared pudding mixture over the top of the poked cake, ensuring it seeps down into all the holes.

Prepare the topping. In another bowl, combine the 8 ounce container of room temperature whipped topping with the remaining crushed pineapple from the 20 ounce can. Gently fold them together until well combined.

Spread the whipped topping and pineapple mixture evenly over the pudding layer on the cake.

Cover the cake with plastic wrap and refrigerate for at least 4 hours to allow it to set and for the flavors to meld beautifully. The cake is then ready to slice and serve.
