Pineapple Heaven Cake
HB-9054 · Hand-built original · American
A yellow cake baked with crushed pineapple in the batter, topped once cool with a whipped topping, vanilla pudding and pineapple layer and chilled before slicing.
AmericanDessertServings: 12 slices234 kcalVegetarianGluten-freeDairy-freeLow-SodiumRenal
Main ingredient: apple
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tub (8 oz) whipped topping (such as Cool Whip)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
Method
- Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Beat the cake mix with one can of crushed pineapple and its juice, the eggs and the vegetable oil until smooth and well blended.
- Pour the batter into the dish, spread it level, and bake for 30 to 35 minutes, until a toothpick pushed into the centre comes out clean.
- Leave the cake to cool completely in the pan at room temperature, about 30 minutes.
- Fold the whipped topping, vanilla pudding mix and the second can of crushed pineapple with its juice together until creamy.
- Spread the pineapple topping evenly over the cooled cake.
- Refrigerate the cake for at least 1 hour so the topping sets, then cut and serve it chilled.
Nutrition (per serving, where published)
234 kcalCalories
2.5 gProtein
22.1 gCarbs
15.4 gFat
4.6 gSaturates
0.2 gFibre
18.5 gSugars
134 mgSodium
61 mgCholesterol
169 mgPotassium
39 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data