Pineapple Sunshine Cake

Ingredients:

• 1 can (20 oz) Dole Crushed Pineapple (undrained)

• 1 box (15.25 oz) Betty Crocker Super Moist Yellow Cake Mix

• 1 tub (8 oz) Cool Whip, thawed

• 1 box (3.4 oz) Jell-O Vanilla Instant Pudding

Instructions:

1. Preheat oven to 350°F. In a large bowl, combine the dry Betty Crocker Yellow Cake Mix and the u

ndrained Dole Crushed Pineapple (juices included). Do not add any other ingredients. Stir until just combined.

2. Pour the batter into an ungreased 9×13 baking dish.

3. Bake for 30 minutes until golden. Let cool completely.

4. For the frosting, whisk Jell-O Vanilla Pudding mix and Cool Whip together until thick. Spread over the cooled cake.

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