Ingredients
→ Cake
1 box (15.25 oz) yellow or vanilla cake mix
1 can (20 oz) crushed pineapple, undrained (reserve 2 tablespoons juice for the glaze if making)
1 package (3.4 oz) instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil or melted butter
1 teaspoon pure vanilla extract
→ Glaze (Optional)
1 cup powdered sugar
2 tablespoons reserved pineapple juice
1/2 teaspoon pure vanilla extract
→ Optional Garnish
Fresh pineapple slices
Toasted coconut flakes
Whipped cream
Steps
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the cake mix, instant pudding mix, eggs, vegetable oil, vanilla extract, and the entire can of crushed pineapple (with its juice). Mix until smooth and well combined. The batter will be slightly thicker than usual due to the pudding mix.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
In a small bowl, whisk together the powdered sugar, reserved pineapple juice, and vanilla extract until smooth. Add more juice or sugar as needed to achieve your desired consistency. Drizzle the glaze evenly over the cooled cake.
Garnish with fresh pineapple slices, toasted coconut flakes, or whipped cream for an extra touch of elegance. Slice and serve at room temperature or chilled, depending on your preference.
Tips
- The crushed pineapple keeps the cake moist while adding natural sweetness.
- Using instant pudding mix enhances the cake’s texture and flavor.
- This cake tastes even better the next day as the flavors meld together.
Required Tools
- 9×13-inch baking pan
- Mixing bowl
- Spatula
- Wire rack