Easy Pineapple Poke Cake (Print Version)

# Ingredients:

→ For the Cake Base

01 - 16 ounces pineapple slices (drained, but reserve juice for cake batter)
02 - 1 box yellow cake mix
03 - Ingredients called for on cake mix box (eggs, oil, etc., using pineapple juice instead of water)

→ For the Topping

04 - 3.4 ounces instant vanilla pudding mix
05 - 1 ½ cups 2% milk
06 - 8 ounces whipped topping (Cool Whip or homemade whipped cream)
07 - 8 ounces pineapple chunks (drained)

# Instructions:

01 - Preheat oven to 350°F. Spray a 9x13 pan with cooking spray and line the bottom with pineapple slices
02 - Mix cake mix according to package instructions, substituting pineapple juice for water. Pour batter over pineapple slices
03 - Bake for 25-28 minutes until center bounces back when touched. Cool completely on a rack
04 - Poke 16-20 holes in cake with end of wooden spoon. Mix pudding and milk until smooth, pour over cake, ensuring it fills holes
05 - Spread whipped topping over pudding layer and sprinkle with pineapple chunks. Refrigerate at least 2 hours before serving

# Notes:

01 - Keep refrigerated for storage
02 - Cake can be made a day ahead
03 - Using pineapple juice instead of water adds extra flavor

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