Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix the yellow cake mix, oil, eggs, and the can of crushed pineapple (with juice) until well combined.
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the topping, mix whipped topping, vanilla pudding mix (dry), and the second can of crushed pineapple (with juice) in a large bowl until well combined.
Spread half the topping between the cake layers and the rest over the top and sides.
Chill for at least 1 hour before serving. Garnish with pineapple chunks if desired.
Prep Time: 15 minutes | Baking Time: 30 minutes | Chill Time: 1 hour | Total Time: 1 hour 45 minutes
Kcal: 320 kcal per slice | Servings: 12
Tips:
Use juice-packed pineapple only, syrup will make it too sweet and heavy.
Chill the cake overnight for even better flavor and set texture.
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