Tuesday, July 26, 2011

Light and Fruity Pineapple Cake

This recipe is a perfect summer-y recipe for a BBQ or other get together.  It is cool, light, sweet and super easy to make.  The topping lightens up the pineapple quite a bit, so if you aren't a big pineapple fan, you may still love this one. Be aware that it is a two day process-you'll need to let the cake sit overnight with the pineapple on it. 

Pineapple Sheet Cake
from my friend Kay

1 yellow cake mix (plus all the ingredients listed on the box needed to make it)
2 cans crushed pineapple (20 oz. each)
1 large package instant vanilla pudding 
1 1/2 c. milk
12 oz. carton of cool whip

In a large bowl, stir together mix the yellow cake mix according to the package directions.  In a large cookie sheet or 10X13 baking dish, bake the cake mix.  I used the 9X13 pan time, plus a few minutes.  Keep an eye on it as it cooks so that you don't over cook it.  When the cake is done, let it cool a little and then poke it with a fork all over.  Spread the 2 cans of pineapple over the top.  Cover it tightly with plastic wrap and put it in the fridge overnight.  The next day, in a large bowl, mix the pudding mix and milk and stir it well.  Don't let it set up.  Stir in the cool whip.   Spread it evenly on top of the pineapple and refrigerate it until you are ready to serve it.

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