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Terri Bentley-Litz, Personal Lines

Pineapple Upside Down Cake


1 box yellow cake mix 
3 eggs 
⅓ cup butter 
⅔ cup water
1 large box vanilla instant pudding
1 container Cool Whip
1 large can crushed pineapple


Preheat oven to 350ºF. Mix cake mix, eggs, water, and butter with mixer. Pour into 9” square pan. Bake for 34 minutes; let cool for 10 minutes. Mix vanilla pudding with 3 cups cold milk. Poke holes in cake with a wooden spoon. Spread crushed pineapple over cake; pour remaining pineapple juice over cake. Spread vanilla pudding over the pineapple, then spread Cool Whip over the pudding. Refrigerate and enjoy!