Practically Perfect Pineapple Cake (Printable Version)
Golden sheet cake bursting with pineapple and crowned with light whipped fluff. #pineapple #dessert #cake #moist #fluffy
# Ingredients:
→ Cake
01 -
2 ¼ cups all-purpose flour
02 -
1 ¼ cups granulated sugar
03 -
2 teaspoons baking soda
04 -
1 teaspoon vanilla extract
05 -
20 ounces crushed pineapple in 100% juice, do not drain
06 -
2 eggs
→ Frosting
07 -
3.5 ounces vanilla instant pudding mix (1 package)
08 -
20 ounces crushed pineapple in 100% juice
09 -
12 ounces Cool Whip or 1 cup heavy whipped cream, whipped
# Steps:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
02 -
In a large bowl, whisk together the all-purpose flour, granulated sugar, and baking soda.
03 -
Mix in the vanilla extract, crushed pineapple (with juice), and eggs until fully combined.
04 -
Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
05 -
Let the cake cool completely before adding frosting.
06 -
Whisk together the crushed pineapple and vanilla instant pudding mix until combined. Gently fold in the Cool Whip or whipped heavy cream until smooth.
07 -
Spread the frosting evenly over the cooled cake and refrigerate for at least 30 minutes before serving.
# Notes:
01 -
Refrigerate frosted cake for up to 3 days or freeze unfrosted cake for up to 3 months.