Instructions
Step 1 Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan./nStep 2 In a large bowl, combine the yellow cake mix, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined./nStep 3 Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean./nStep 4 Allow the cake to cool completely in the pan./nStep 5 In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened./nStep 6 Fold in the whipped topping and powdered sugar until smooth and creamy./nStep 7 Once the cake is cooled, slice it horizontally or leave as is and spread a layer of the creamy mixture over the top./nStep 8 Add pineapple chunks evenly across the layer, then spread more cream mixture if layering./nStep 9 Garnish with additional pineapple chunks and maraschino cherries./nStep 10 Refrigerate for at least 2 hours before serving to allow flavors to set.
Storage and Reheating Tips
Store the cake covered in the refrigerator for up to 4 days to maintain freshness and texture.
For best results, serve chilled straight from the fridge.
This cake is not ideal for reheating due to the creamy topping, but it can sit at room temperature for 10–15 minutes before serving for a softer texture.
You can freeze the unfrosted cake base for up to 2 months; thaw overnight in the refrigerator before adding toppings.
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