Moist Pineapple Dream Cake With Creamy Frosting

Moist Pineapple Dream Cake With Creamy Frosting

Ingredients:

For the Cake:

- 1 box yellow cake mix
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup sour cream

For the Frosting:

- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed

Instructions:

1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the cake mix, 1 cup of drained crushed pineapple, vegetable oil, eggs, and sour cream. Mix until well blended.
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Frosting:
- In a medium bowl, mix the instant vanilla pudding mix with the remaining 20 oz can of drained crushed pineapple.
- Fold in the thawed whipped topping until well combined.

3. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of the frosting over the top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Enjoy !