This is one of those vintage recipes from forever ago that has stood the test of time.  I remembered my mother-in-law posting a recipe for it on Facebook a few months back, and saying they used to make this all the time and she loved it, so when I was planning her birthday dinner this month, I decided to make this for her birthday dessert.

This recipe really couldn’t be more simple.  Box of cake mix with some eggs, oil, and a can of crushed pineapple, and then cool whip “frosting” made with vanilla pudding and some more pineapple.  It’s not going to win any beauty contests, but it’s good.

I have to admit, this did not sound delicious to me… at all.  But it turned out to be a very light, refreshing, and yummy dessert.  I especially enjoyed the frosting portion.  The cake is light and fluffy with the slight twist of pineapple, and the frosting is the perfect compliment.

This is made in a 9×13 dish and because it’s made with cool whip, it can sit out for a bit, so it would be a great thing to make for a potluck or a BBQ as well.

Recipe from Belle of the Kitchen

Ingredients:

• 1 box yellow cake mix
• 4 eggs
• ½ cup  vegetable oil
• 1 (8 oz) can crushed pineapple with juice

• 1 (8 oz) container Cool Whip, thawed
• 1 small box instant vanilla pudding
• 1 (8 oz) can crushed pineapple with juice

Directions:

1. Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
2. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
3. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
4. In a medium sized bowl, fold together Cool Whip, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!