You’ll love this Pineapple Brown Sugar Snack Cake! It’s moist and full of flavor.
I have decided that a child’s criteria for what makes someone a good human being is so much better than an adult’s.
It’s like, we are all born so smart, then little by little our brains fill up with stupid until suddenly we are tall people who shave and pay bills and make terrible decisions about relationships.
Kids love people who have always have candy in their purse or their pockets. Who give good hugs and smell nice and smile a lot and know the names of all the Ninja Turtles and are good at doing funny voices. Who always have dessert at their house and cover you up with a cozy blanket when you watch cartoons and make tacos for dinner a lot.
Honestly, this is such a good system. I like candy, I like hugs, I like talking about Ninja Turtles. Why do all my grown up relationships have to be so complicated? All one really needs out of life is someone to eat chocolate and do fake British accents with.
This is all so obvious. It’s like I’ve been wasting my life.
Another thing you should do with your friends is talk about cake. Why wouldn’t you? Cake is the best thing in the world to talk about.
Besides Britney Spears. Obviously.
This cake in particular is such a yummy little snack cake, I can’t even stand it. I love pineapple upside down cake, and this has all of the flavor with none of the fuss. It’s sturdy, moist, can be eaten with your hands, and has a crunchy brown sugar top that is just perfection.
This needs to be on permanent rotation. And I’m not a liar.
I can’t wait to hear how much you love this after you make it!
- 1 box (18.25 oz) Duncan Hines White Cake mix
- 1 small box (4.2 oz) instant vanilla pudding mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup crushed pineapple, drained
- 1 cup light brown sugar
- Preheat oven to 350. Spray bottom only of an 8x8 pan with cooking spray and set aside.
- In the bowl of your mixer, beat cake mix, pudding mix, eggs, and oil until a thick batter forms. Stir in pineapple and spread into prepared pan. Sprinkle evenly with brown sugar.
- Bake for about 35 - 40 minutes, until the edges are dark golden brown and a knife inserted in the center of the bars comes out with moist crumbs but NO raw batter. Let cool to room temperature, then refrigerate until cold and firm.
- Slice and serve.
Enjoy and have a happy Monday!