120 ozcan crushed pineapple, drained and reserve juice
4eggs
1/3cupvegetable oil
Icing
2cupspowdered sugar
1/4cuppineapple juice
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix, pudding mix, sour cream, eggs and oil. Beat on medium speed for 2 minutes.
Stir in drained, crushed pineapple.
Spray 9x13 pan with non-stick spray. Pour and spread batter in the pan.
Bake for approximately 30 minutes or until toothpick inserted comes out clean.
Cool the cake for at least 15 minutes.
In a small bowl, stir together powdered sugar and reserved pineapple juice until combined. Drizzle over the cake.
Notes
If there is not enough pineapple juice from the drained crushed pineapples, you can use extra pineapple juice or even a splash of mix the thin up the icing.