Description
Pineapple Sunshine Cake is a light and fluffy dessert infused with crushed pineapple and topped with a creamy whipped topping. It's an easy-to-make cake perfect for any occasion, bringing a burst of sunshine to your table.
Ingredients
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 (8 oz) can crushed pineapple with juice
- 1 (8 oz) container whipped topping, thawed
- 1 small box instant vanilla pudding mix
- 1 (8 oz) can crushed pineapple with juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, and 8 oz can of crushed pineapple with its juice. Mix well until the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- In a medium bowl, fold together the whipped topping, instant vanilla pudding mix, and 8 oz can of crushed pineapple with its juice until well combined.
- Spread the frosting evenly over the cooled cake.
- Optionally, reserve a small amount of pineapple to sprinkle on top for garnish.
Notes
- Add shredded coconut to the frosting for extra tropical flavor.
- Sprinkle chopped pecans or walnuts on top for crunch.
- Bake in two round pans and layer with frosting for an elegant presentation.
- Store covered in the refrigerator for up to 4 days.
- Best served chilled, not recommended for reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
