Easy and delicious Pineapple Casserole. Just 5 ingredients are needed to make this wonderful light and fluffy pineapple baked casserole!…
If you haven’t noticed on my blog, I have a love for anything with pineapple. I have made pineapple upside-down cakes many, many times. They are always a big hit and disappear quickly. This time I am making cupcakes, but I added more chopped pineapple to the batter. Love the addition, I think you will too! These cupcakes are so moist and full of flavor. The pineapple and brown sugar caramelizes in the cupcake pan which puts the flavor over the top! Since they are cupcakes size, you can have more than one, I won’t tell!
This is a delicious and quick dessert that you can put together if you need a last minute dessert for a get together pot luck, or hubs needs a dessert for work!
I used an Angel Food Cake mix, but you can always use a store bought, or make one from scratch. Last time I made an Angel Food Cake, I was about 10, as I was beating the egg whites, whipping away, I wasn’t holding the bowl and the whole thing flipped over on to me and the floor, I started over, I think I used 2 dozen eggs, the second time wasn’t any better, the whole thing came out rock hard.
So, try it, you may have a better experience. The cake mix can’t get any easier. Add water!! The only thing I recommend is that you use a large bundt pan. Mine wasn’t large enough obviously, Angel Food Cakes really rises and puffs up, I quickly removed my cake mix batter from the oven as it was rising and poured half into another bundt pan! Whew, success!
Follow directions on cake mix, or make your own Angel Food Cake by scratch, depending on how much time you have.
Cut cake in half, spread pudding mixture between layer and top of cake.
Add sliced Strawberries.
Refrigerate for 1 hour.
- 1 can ( 20 ounces) crushed pineapple in juice, undrained
- 1 package (3.4 ounces) French Vanilla Pudding
- 1 cup thawed Whipped Topping
- 1 package ( 10 ounce) round angel food cake, cut into 2 or 3 layers, or a box mix ( follow box directions)
- 10 fresh Strawberries
- Mix pineapple and dry pudding mix.
- Gently stir in whipped topping.
- Stack cake layer on plate, spreading pudding mixture between layer(s) and on top of cake.
- Refrigerate for 1 hour.
- Top with fresh Strawberries.
My kids were going at this as soon as it was cooled off. The combination of the vanilla bean and crushed pineapple makes me feel like I am in the tropics. If I could just get the weather to be 20 degrees warmer, then it would be Paradise!
It finally feels like Spring here in Maine with 75 degrees temperature, so I am not complaining at all. Lunches on the bay, with a cool breeze. Happy Hours on the weekends with friends, I can feel summer right around the corner.
- 1 20 oz.can Crushed Pineapple
- 1 Box Yellow Cake Mix
- 1 Package Instant Vanilla Pudding ( 4 serving size)
- 4 eggs
- ¾ cup Vegetable Oil
- 1 Vanilla Bean Pod, split in half, vanilla scraped with spoon or 1TBSP Vanilla Extract
- 1 cup powdered sugar
- 1 Tbsp butter melted
- Confectioners Glaze: Combine ½ cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
- Preheat oven to 350F.
- Spray a 12-cup bundt pan with cooking spray.
- Drain pineapple; measure ¾ cup juice to use with cake mix.
- Reserve remaining juice for the soaking mixture.
- Beat cake mix, pudding mix, eggs, oil and ¾ cup pineapple juice in large bowl with an electric mixer for 2 minutes.
- Scrape half of a vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into the cake batter.
- Fold in crushed pineapple.
- Pour into prepared pan.
- Bake 38 to 42 minutes or until toothpick inserted in the center of the cake comes out clean.
- Soaking Mixture:
- Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while the cake is baking.
- Scrape the other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
- Remove cake from oven and set on a wire rack.
- Poke holes in cake with skewer at ½-inch intervals while still hot and in the pan.
- Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with Confectioners Glaze, if desired.
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