Juicy Pineapple Heaven Cake (Printable Version)

Light, tropical cake that combines angel food, vanilla pudding, and crushed pineapple, finished with a creamy whipped topping.

# Ingredients:

01 - 1 box angel food cake mix

02 - 1 can (20 oz) crushed pineapple in juice, undrained

03 - 1 box (3.4 oz) instant vanilla pudding mix

04 - 1 container (8 oz) whipped topping, thawed

05 - 1 can (8 oz) crushed pineapple, slightly drained

06 - Maraschino cherries (optional)

07 - Shredded coconut (optional)

01 - Preheat oven to 350°F (175°C).

02 - In a large bowl, combine the dry angel food cake mix and instant vanilla pudding mix.

03 - Add the undrained 20 oz can of crushed pineapple and stir until completely combined. Note that the mixture will expand as you stir.

04 - Spread the batter into an ungreased 9×13 inch baking dish.

05 - Bake for 25-30 minutes until golden brown and the cake springs back when lightly touched.

06 - Allow the cake to cool completely before adding toppings.

07 - Spread the thawed whipped topping evenly over the cooled cake.

08 - Distribute the slightly drained 8 oz can of crushed pineapple over the whipped topping layer.

09 - If desired, garnish with shredded coconut and maraschino cherries.

10 - Refrigerate for at least 2 hours before serving to allow flavors to blend and cake to set.

01 - For best flavor, make this cake a day ahead to allow the pineapple flavor to fully infuse.

02 - Store covered in refrigerator for up to 3 days.