Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 2 tablespoons sour cream
- 1/2 cup melted butter
- 1 8-ounce can crushed pineapple in juice divided (use half in batter, half for topping)
- 1 small box instant vanilla pudding mix
- 1 8-ounce container whipped topping thawed
Instructions
- Preheat your oven to 350°F and prepare a 9x13-inch baking dish with cooking spray or a light coating of oil.
- In a mixing bowl, combine the yellow cake mix, eggs, sour cream, melted butter, and half of the crushed pineapple with its juice. Mix until just combined.
- Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
- Allow the cake to cool in the pan until it's safe to handle, about 10-20 minutes. Then remove it from the pan and let it cool completely on a wire rack, which takes 1 1/2-2 hours.
- In a medium bowl, gently fold together the instant vanilla pudding mix, the whipped topping, and the remaining half of the crushed pineapple with juice. Spread evenly over the cooled cake.
- Refrigerate the cake for at least 1 hour before serving to allow the topping to set.
- Serve cold.