Wednesday, February 24, 2016


If you like the taste of pineapple this is the cake for you. Made
from a mix, this would make an easy dessert for Easter.


1 box Duncan Hines Pineapple Supreme Cake Mix
1 box (3.4 ounce) instant vanilla pudding 
2 8 ounce cans crushed pineapple (undrained)
4 eggs
1/2 cup oil (not olive)
1 8 ounce tub Cool Whip whipped topping (thawed)
optional, additional can of pineapple tidbits for topping


Preheat oven to 350 degrees.
Prepare a 9x13 pan with a cooking spray.
In a mixing bowl, combine the cake mix, eggs, oil, and 1 can
  of the crushed pineapple. Beat on medium speed for two
  minutes. Stir the mixture after, 1 time.
Bake for 25 minutes or until toothpick inserted in center
  comes out clean.
Cool completely.

In a medium bowl, combine the Cool Whip and pudding
  and fold gently to combine, then add 1 can of crushed
  pineapple. Fold together.
Spread over cooled cake.
Refrigerate leftover cake.
*optional: garnish with several pineapple tidbits

adapted from,

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