Ingredients
Scale
FOR THE CAKE:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon baking soda
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, do not drain
- 1 cup nuts, chopped, pecans or walnuts
FOR THE FROSTING:
- 1 can (20 oz) crushed pineapple, do not drain
- 1 small box (3.5 oz) instant vanilla pudding
- 1 container (8 oz) whipped topping, thawed or 1 cup heavy whipping cream, very cold
- Optional garnish ~ chopped nuts, whipped cream, Maraschino Cherries, fresh pineapple
Instructions
FOR THE CAKE:
- Preheat oven to 350° F.
- Grease and flour a 13×9 baking dish.
- In a large mixing bowl, whisk together flour, sugar,and baking soda until well combined.
- Add in eggs, vanilla extract and pineapple until well combined.
- Fold in nuts.
- Spread batter evenly into prepared baking dish.
- Bake at 350° F for 30-35 minutes or until toothpick inserted in the center comes out clean.
- Cool on wire rack completely.
FOR THE FROSTING:
- Whisk together crushed pineapple and pudding until well combined. Let set 2 minutes.
- Gently fold in whipped topping or whipped cream until smooth.
- Frost the cake and garnish with toppings if you like.
- Refrigerate at least 30 minutes before serving.
- Store leftovers in refrigerator.
Nutrition
- Serving Size: 16-20
