Pineapple Cake
- 2¼ c. all-purpose flour
- 1½ c. sugar
- 2 t. baking soda
- 1 t. vanilla extract
- 1 20 oz. can crushed pineapple in 100% juice (do not drain)
- 2 eggs
- Frosting:
- 1 3.5 oz pkg vanilla instant pudding mix
- 1 20 oz can crushed pineapple (do not drain)
- 12 oz Cool Whip, or 1 cup heavy whipping cream, whipped
- Preheat the oven to 350 degrees.
- Grease and flour a 9 x 13 baking dish.
- In a large bowl, whisk together flour, sugar, and baking soda.
- Mix in vanilla extract, crushed pineapple, and eggs until combined.
- Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Let cool completely.
- For the frosting:
- Whisk crushed pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Recipe by The Gingham Apron at https://www.theginghamapron.com/pineapple-cake/
3.5.3226