Ingredients:
1 box angel food cake mix
1 can (20 oz) crushed pineapple in juice (do not drain)
1 container (8 oz) whipped topping (Cool Whip), thawed
1 box (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple (for topping)
Maraschino cherries and shredded coconut (optional garnish)
Directions:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the angel food cake mix with the 20 oz can of crushed pineapple (with juice). Stir until the mixture becomes frothy and thoroughly mixed. Pour the batter into a greased 9×13-inch baking dish. Bake for 25 to 30 minutes or until the cake turns golden and sets. Allow it to cool completely.
In a separate bowl, blend the whipped topping, dry instant vanilla pudding mix, and the second can of crushed pineapple (including the juice). Once combined, spread the creamy mixture evenly over the cooled cake.
If desired, top with maraschino cherries and shredded coconut for added garnish. Chill the cake for at least 1 hour before serving.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Kcal per Serving: Approximately 210
