We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.
Pineapple Red Velvet Cake
A fruity twist on classic red velvet cake.
Prep Time
10 min
Total Time
45 min
Calories per serving
370
Servings
12
- 1 can (20 oz.) DOLE® Crushed Pineapple
- 1 box (2 layer) red velvet cake mix
- 1 pkg. (4 serving size) JELL-O® Instant Vanilla or White Chocolate Pudding
- 1 cup lowfat milk, cold
- 1 tub (8 oz.) COOL WHIP® Whipped Topping, thawed
- Preheat oven to 350 F; spray 2 (9-inch) cake pans with cooking spray.
- Drain pineapple. Measure 1/2 cup crushed pineapple; set aside for topping.
- Prepare cake mix according to package directions; beat 2 minutes. Fold in remaining crushed pineapple.
- Pour cake mix into prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
- Stir together pudding and cold milk until smooth, about 2 minutes; fold in thawed whipped topping. Frost completely cooled cake and garnish with 1/2 cup reserved crushed pineapple.