Tropical Sunshine Delight: Pineapple Cream Cake for Every Occasion

Preheat oven to 350°F (175°C).

Grease a 9x13-inch baking dish and pour in the melted butter. Sprinkle brown sugar evenly over the butter.

Arrange the pineapple slices over the sugar layer.

Prepare the cake mix according to box directions, but use the crushed pineapple and its juice instead of water.

Pour the batter gently over the pineapple layer.

Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool completely.

In a bowl, whisk the pudding mix with cold milk until thickened. Gently fold in the whipped topping.

Slice the cake in half horizontally and spread the pudding mixture in the center or simply frost the top.

Refrigerate for at least 1 hour before serving.

Serving and Storage Tips: