Ingredients:

  • 15.25 oz yellow cake mix
  • 20 oz canned crushed pineapple in 100% juice
  • 3 large eggs
  • 0.5 cup plain Greek yogurt
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 8 oz extra creamy whipped topping, thawed
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. Note: Use butter or non stick spray to ensure the edges release easily.
  2. In a large mixing bowl, combine the yellow cake mix, 3 eggs, and the entire 20 oz can of crushed pineapple with its juice. Do not drain the pineapple.
  3. Add the Greek yogurt to the batter. Use an electric hand mixer to beat on medium speed for 2 minutes until the batter is pale gold and aerated.
  4. Pour the mixture into the prepared 9x13 pan. Bake for 28–32 minutes until the edges pull away from the sides and a toothpick comes out clean.
  5. Remove the cake from the oven and let it cool for exactly 15 minutes. Note: Frosting a warm cake creates a moisture seal on the top layer.
  6. While the cake cools, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until completely smooth.
  7. Gently fold the whipped topping into the cream cheese mixture using a silicone spatula until no streaks remain.
  8. Spread the frosting over the slightly warm cake to allow the moisture to lock into the crumb.
  9. Chill the cake in the refrigerator for at least 2 hours until the frosting is set and firm.
  10. Slice into 12 squares and serve cold when the layers have fully melded.