Practically Perfect Pineapple Cake (Sandra H.)

Cake

2 1/4 c flour
1 1/4 c sugar
2 t baking soda
1 t vanilla extract Coupons
1 20 oz can crushed pineapple (do not drain)
2 eggs

Preheat oven to 350 F. Grease and flour a 9 x 13″ baking dish. In a large bowl, whisk together flour, sugar and baking soda. Mix in vanilla, crushed pineapple and eggs until combined. Pour into prepared baking dish and bake for 25 – 30 min or until an inserted toothpick comes out clean. Let cool completely. Spread frosting on cooled cake. Refrigerate for at least 30 min before serving.

Frosting

1 3 1/2 oz pkg vanilla instant pudding mix
1 20 oz can crushed pineapple (do not drain)
12 oz Cool Whip or 1 c heavy whipped cream, whipped

Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated.

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