Carrie's Easy Pineapple Cool Cake

My mom used to make this when I was little. I haven't had it in years but made it recently to bring to a dinner party. It was a hit with the adults and the kids! For a slightly healthier option, substitute applesauce for 1/2 of the vegetable oil.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 338 Calories

Ingredients

• ⅓ cup vegetable oil
• 1 cup water
• 3 large eggs
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (15.25 ounce) package yellow cake mix
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 (16 ounce) can crushed pineapple, drained, juice reserved

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

Step 2

Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours.

Step 4

Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined.

Step 5

Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake.

Step 6

Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.