Ingredients

  • 1- 20 oz can Crushed Pineapple

  • 1 Yellow Cake Mix

  • 1 pkg vanilla Instant Pudding

  • 1 cup whole milk or half & half

  • 1 16oz Container frozen Whipped Topping

    Equipment

      Directions

      CAKE

      1. Drain pineapple, retaining 1 cup juice.  Set the remaining fruit aside.
      2. Prepare cake mix according to package directions, substituting the pineapple juice  for the water in the mix.
      3. Fold in one half of the crushed pinapple and bake according to directions.
      4. Cool baked cake completely.

      TOPPING

      1. Beat together the vanilla pudding mix with 1 cup milk until  thick and creamy, stir in  whipped topping.  Fold in remaining pineapple.
      2. Spread over cake and chill in the refrigerator for at least 2 hours.        

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