Ingredients
– 1 box of yellow cake mix
– 1 can (20 oz) crushed pineapple in juice, undrained
– 1 cup granulated sugar
– 1 cup sour cream
– 1 container (8 oz) whipped topping, thawed
– 1 small box instant vanilla pudding mix
– 1 cup shredded coconut (optional)
– Maraschino cherries for garnish (optional)
Equipment Needed
– Mixing bowls
– Measuring cups and spoons
– 9×13 inch baking pan
– Hand mixer or whisk
– Rubber spatula
– Serving platter
Step-by-Step Instructions
First things first, I like to preheat my oven to 350°F (175°C). Next, in a large mixing bowl, I combine the yellow cake mix and the can of crushed pineapple, juice included. The excitement begins as I mix it together until it’s all moistened and delightfully blended. You’ll immediately start to smell that sweet, fruity aroma wafting through the air! Once that’s done, I pour the batter into a greased 9×13 inch baking pan and smooth it out with a spatula. The addition of pineapple makes this cake incredibly moist! (See the next page below to continue steps…)