Ingredients
1 (15.25 ounce) box yellow cake mix
1 (20 ounce) can crushed pineapple
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk (any dairy or non-dairy type)
1 (8 ounce) container whipped topping (dairy-free if needed)
1/4 cup halved maraschino cherries (optional garnish)
Instructions
Preheat oven to 350°F (180°C)
Prepare cake batter as per package instructions, mixing cake mix, eggs, oil, and water
Pour batter into a greased 13×9-inch baking pan
Bake for 35 minutes until a toothpick inserted in the center comes out clean
Cool cake completely in the pan
Poke evenly spaced holes (1 inch apart) across the entire surface using a skewer or chopstick
Drain pineapple, reserving 1/4 cup juice. Add pineapple chunks and reserved juice to a blender
Blend until smooth, then pour over cooled cake filling the holes
Sprinkle instant pudding mix evenly over pineapple layer
Refrigerate for 4 hours or overnight
Spread whipped topping over the chilled cake when ready to serve
Garnish with maraschino cherries if desired
Notes
Boxed white cake mix can be substituted if unavailable
For homemade whipped topping, beat 1 cup heavy cream with 2 tablespoons powdered sugar
Storage: Keep refrigerated in an airtight container for up to 3 days
Allow cake to rest at room temperature for 20 minutes before serving for optimal texture
- Prep Time: 20
- Cook Time: 35
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 32g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg