Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan to prevent the cake from sticking. Ensure even coverage for smooth removal later.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and crushed pineapple with juice. Mix with an electric mixer or whisk until the batter is smooth and evenly blended, about 2–3 minutes. The pineapple juice adds moisture and a gentle tropical sweetness, keeping the cake tender and flavorful.
Step 3: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure uniform baking. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool completely in the pan before frosting. This step prevents the frosting from melting and helps the flavors settle beautifully.
Step 4: Make the Frosting
In a separate bowl, whisk together the instant vanilla pudding mix and the crushed pineapple with juice until the mixture is smooth and thickened. The pudding creates a silky texture that complements the tangy pineapple flavor.
Gently fold in the thawed whipped topping until fully combined. Use a spatula to blend carefully to maintain the frosting’s light, fluffy consistency.
Step 5: Frost the Cake
Once the cake has cooled completely, spread the prepared frosting evenly over the top. Use a spatula to create smooth swirls or soft peaks for a beautiful finish.
Refrigerate the cake for at least 30 minutes before serving. Chilling enhances the refreshing flavor and helps the frosting set perfectly.
