INGREDIENTS
Cake:
1 can of yellow cake mix
4 eggs
1/2 cup of oil (I used vegetable oil)
1 can (8 oz) pineapple mashed with juice
Cream:
1 container (8 oz.) Whipped topping, thawed
1 small can of instant vanilla pudding
1 can (8 oz) pineapple mashed with juice
INSTRUCTIONS
Preheat the oven to 350 degrees. Spray a 9×13 pan with cooking spray.
In a large bowl, combine the cake mix, eggs, oil and 1 can of crushed pineapple with juice. Mix well.
Pour into prepared baking sheet and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out
clean. Leave to cool completely on a wire rack.
In a medium bowl, fold the whipped topping, the can of vanilla pudding and 1 can of crushed pineapple with
the juice. Spread over the top of the cooled cake.
