Description
Experience a tropical delight with this Irresistible White Chocolate Pineapple Cake. Moist and flavorful, this cake combines the sweetness of crushed pineapple and creamy white chocolate, making it a perfect dessert for any occasion.
Ingredients
Scale
1 box white cake mix, plus ingredients to prepare (eggs, oil, water)
1 (8 oz) can crushed pineapple, drained
1 cup white chocolate chips
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping, thawed
Maraschino cherries, for garnish (optional)
Instructions
- Preheat oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking pan.
- Prepare the white cake mix according to package instructions.
- Fold in the crushed pineapple and white chocolate chips into the batter.
- Pour the batter into the prepared pan and bake according to package instructions.
- Once baked, let the cake cool for 10-15 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the sweetened condensed milk over the warm cake, spreading evenly and allowing it to soak into the holes.
- Let the cake cool completely to room temperature.
- Spread the whipped topping over the cake, covering it evenly.
- Refrigerate for at least 2 hours or overnight.
- Before serving, garnish with maraschino cherries if desired.
Notes
- For extra flavor, consider adding a teaspoon of vanilla extract to the cake batter.
- Ensure the whipped topping is fully thawed for easy spreading.
- Prep Time: 15 minutes
- Cook Time: As per cake mix instructions