Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prepare for the cake batter.
Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, the can of crushed pineapple (with its juice), and 1 cup of sugar. Stir until everything is well combined and the batter is smooth. The pineapple juice will add moisture and a hint of tropical flavor to the cake.
Bake the Cake: Pour the batter into the prepared 9×13 inch baking dish. Spread it out evenly to ensure uniform baking. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Pudding Topping: While the cake is baking, prepare the topping. In a separate bowl, mix together the instant vanilla pudding mix and the whipped topping until smooth. This creates a creamy, fluffy topping that will perfectly complement the moist cake.
Cool the Cake: Once the cake is done, remove it from the oven and let it cool in the baking dish for about 10 minutes. After that, transfer it to a wire rack and allow it to cool completely. This is important so that the pudding topping doesn’t melt into the cake.
Spread the Topping: Once the cake has cooled, spread the pudding mixture evenly over the top. Be sure to cover the entire surface of the cake to get that creamy, smooth layer.
Garnish and Chill: Garnish the top of the cake with maraschino cherries for a decorative and colorful touch. Refrigerate the cake for at least 2 hours before serving. Chilling helps the cake set, allowing the flavors to meld together perfectly.
