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Ingredients
  • subheading: Pineapple Cake:
  • 15.25 ounces yellow cake mix (your favorite brand)
  • 20 ounces crushed pineapple in 100% juice, divided into ⅔ cup and ⅓ cup of pineapple (drain pineapple and reserve the pineapple juice)
  • ½ cup salted sweet cream butter, melted and cooled
  • 3 large eggs, room temperature
  • subheading: Pudding Layer and Whipped Topping Frosting:
  • 6.8 ounces instant vanilla pudding mix
  • 3 cups cold whole milk
  • 8 ounces whipped topping, thawed
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