Table of Contents
Allow to cool completely on a wire rack. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean.
Make the cake and let it cool. Drain the pineapple, but save the juice. You’ll need a total of 1 1/2 cups of liquid for the pudding layer. If you don’t end up with enough pineapple juice from draining the pineapple, add enough milk to equal 1 1/2 cups.
Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat.
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