Table of Contents
Grease a 9×13 baking dish. In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake.
This pineapple cake needs no frosting, though it’s amazing with freshly whipped cream. It’s soft, moist, eggy and delicate. When I first began making layer cake recipes, I was a nervous wreck. They used to scare me to death because I was always worried about messing up.
Because crushed pineapple has lumps mixed in with juice, it will make the batter look broken when you add it in. Add the flour mixture as quickly as possible after adding the pineapple. So, what are you waiting for? This pineapple cake is calling your name.
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