Once the batter is ready, pour it into a greased 9×13 inch baking dish. Spread it evenly and pop it into your preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The anticipation is the best part; your kitchen will soon be filled with the sweet scent of lush pineapple! After baking, let the cake cool in the pan for about 10 minutes, then transfer it onto a cooling rack to cool completely.
Now let’s get to the frosting! In a medium-sized bowl, mix the instant vanilla pudding mix with three cups of cold milk. Stir it for about two minutes until it thickens up beautifully. Once the cake is cool, spread this luscious pudding mixture over the top. Finally, finish off by dolloping some whipped topping across the pudding layer. I like to leave a bit of texture to it for that homemade touch, and guess what? It’s just as delicious as it looks!
Pro Tips for Best Results
I tested this cake three different ways: with fresh pineapple, canned pineapple, and even a mix of both. I found that using canned pineapple gives the cake that moist texture we crave, while fresh pineapple is lovely for a fruity burst. Either way, don’t forget to drain the pineapple properly if you’re using the canned stuff—it helps keep the cake from being too soggy!
When it comes to frosting, I prefer the combo of the pudding and whipped topping for an airy feel, but you can also add a splash of coconut extract to the whipped topping if you’re feeling adventurous. It adds an extra dimension of tropical flavor I absolutely adore!
Lastly, making sure your cake is completely cool before you add the frosting is crucial. Trust me—I learned the hard way when I couldn’t resist the temptation of slathering frosting on while it was still warm. The result? A delicious (but messy) frosting river flowing down the sides that didn’t quite capture the beauty of the cake!
Common Mistakes to Avoid
Before you dive into this recipe, let me share some common mistakes I made on my baking journey. First, I once forgot to mix the dry and wet ingredients separately before combining them. Believe me, trying to do it all at once made for a lumpy cake batter that didn’t rise nicely. It’s really worth taking the time to whisk them separately!(See the next page below to continue…)