pineapple cool cake

Ingredients pineapple cool cake

1 box Yellow cake mix
1 can Crushed Pineapple
1 packages Vanilla Pudding
1 packages Cool Whip
1 large 9x12 cake pan

how to make pineapple cool cake

Let cool 10 minutes

Use a toothpick and poke numerous small holes throughout the cake, approx 1" apart

Bake cake according to box direction

Pour half of the juice from the pineapple over top of the cake, being sure to cover all areas and let it sit

In the meantime, prepare pudding according to box instruction

Repeat step 4 with the rest of the pineapple juice

Spread pudding evenly over the entire cake

Sprinkle crushed pineapple on top of the pudding, evenly, no clumps

Top with Cool Whip or if you prefer, whipped cream. I've done both but prefer cool whip or store brand dairy topping

This cake must be kept refrigerated and be careful when covering.

Optional: Add Grand Marniér to cake flavor or use a different fruit