Quick Pineapple Cake with Cool Whip Topping – Light, Fluffy & Fruity

1. Make the Cake

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the angel food cake mix and the entire contents of the 20 oz can of crushed pineapple (with juice).
3. Stir by hand or with a manual whisk just until well combined and fluffy. No electric mixer needed!
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 30 minutes, or until golden brown and set in the center.
6. Remove from the oven and let it cool completely in the pan.

2. Prepare the Topping

1. In a medium bowl, mix the Cool Whip, 8 oz can of crushed pineapple (drained), and vanilla pudding mix until fully blended.
2. Spread the topping evenly over the cooled cake.
3. Chill for at least 30 minutes before serving for best flavor and texture.

💡 Tips & Serving Suggestions