Prep Time

Prep Time

10 min

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Total Time

45 min

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Calories per serving

370

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Servings

12

Ingredients (5)
  • 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
Directions
  1. Preheat oven to 350 F; spray 2 (9-inch) cake pans with cooking spray.
  2. Drain pineapple. Measure 1/2 cup crushed pineapple; set aside for topping.
  3. Prepare cake mix according to package directions; beat 2 minutes.  Fold in remaining crushed pineapple.
  4. Pour cake mix into prepared cake pans.  Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  5. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
  6. 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.