Practically Perfect Pineapple Cake

Practically Perfect Pineapple Cake Cake 2 1/4 cups all-purpose flour 1 1/4 cup granulated sugar 2 tsp baking soda 1 tsp vanilla extract 20 oz can Dole crushed pineapple in 100% juice, do not drain 2 eggs Frosting 1 3.5 oz package vanilla instant pudding mix 1 20 oz can crushed pineapple, do not drain 12 oz Cool Whip or 1 cup heavy whipped cream whipped Cake Preheat the oven to 350 degrees. Grease and flour a 9x13 baking dish. In a large bowl, whisk together flour, sugar, and baking soda. Mix in vanilla extract, crushed pineapple, and eggs until combined. Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Let cool completely. Fluff Frosting Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated. Spread on cooled cake. Refrigerate for at least 30 minutes before serving.