Pineapple Delight Cake (Sheet Cake)
Get ready to indulge in the ultimate treat with this Pineapple Delight Cake!
Equipment
- 11x15 baking dish
Ingredients
- 1 box of golden cake mix (15.25 oz)
- ½ cup butter (melted)
- 4 eggs
- 1 tsp vanilla extract
- 20 oz can of crushed pineapple (undrained)
- 1¼ cups of undrained pineapple tidbits (undrained)
- 16 oz cool whip topping (thawed)
- 3.4 oz Vanilla instant pudding package
- coconut flakes (shredded; optional for garnish)
Instructions
- Mix together a box of golden cake mix with melted butter, a splash of vanilla extract, and 4 eggs in a large bowl.
- Once everything is well combined, gently fold in the undrained pineapple tidbits.
- Pour the batter into a greased 11 x 15-inch baking pan and pop it into a preheated oven at 350º F. Bake it for about 25-28 minutes, or until a toothpick comes out clean. After it's done, let it cool completely before icing it.*Bake for 30-35 minutes if using a 9 x 13-inch cake pan or until a toothpick comes out clean.
- To make the topping, blend the Cool Whip with vanilla instant pudding until smooth.
- Then, gently fold in a can of undrained crushed pineapple for a delightful twist. Pop the cake topping into the fridge while your cake cools completely.
- Spread the topping onto your cooled cake and garnish with plain shredded coconut or toasted shredded coconut, if desired. Remember to store it in the fridge for freshness when you're not enjoying it.*Keep cake in the refrigerator when not consuming.
Nutrition
Calories: 124kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 81mg | Potassium: 76mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.3mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
