Ingredients:

For the Cake:

 

1 box yellow cake mix

4 large eggs

1/2 cup vegetable oil

1 can (8-ounce) crushed pineapple with juice

For the Topping:

 

1 container (8-ounce) whipped topping, thawed

1 box (1-ounce) instant vanilla pudding mix

1 can (8-ounce) crushed pineapple with juice

Directions:

 

Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish with non-stick cooking spray.

In a large bowl, mix together the cake mix, eggs, oil, and crushed pineapple (with juice).

Pour the batter into the prepared baking dish and smooth it out evenly.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely on a wire rack.

For the topping, blend the whipped topping, pudding mix, and crushed pineapple (with juice) in a medium mixing bowl.

Once the cake has cooled, evenly spread the pineapple topping over it.

Cut into squares and serve, bringing a taste of the tropics to your table.