Ingredients:
For the Cake:
1 box yellow cake mix (or white cake mix)
1 can (15 oz) crushed pineapple, undrained
3 large eggs
½ cup vegetable oil
For the Topping:
1 package (8 oz) cream cheese, softened
1 container (8 oz) whipped topping (like Cool Whip)
1 cup powdered sugar
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, combine the cake mix, eggs, oil, and undrained crushed pineapple. Mix until smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
2. Make the Topping:
In a medium bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and beat until combined.
Gently fold in the whipped topping until well combined.
3. Assemble the Cake:
Once the cake has cooled, spread the cream cheese topping evenly over the top.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
