Pineapple Sunshine Cake
This light and fluffy pineapple cake will definitely brighten any day!
Servings: 16
Ingredients
CAKE:
- 1 (15.25 oz.) box yellow cake mix
- 4 lg. eggs
- 1/2 c. vegetable oil
- 1 (8 oz.) can crushed pineapple with juice
FROSTING:
- 1 (8 oz.) cont. whipped topping (Cool Whip)
- 1 (8 oz.) can crushed pineapple with juice
- 1 (3.4 oz.) box instant vanilla pudding mix
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
- CAKE: In a large bowl, using an electric hand mixer beat cake mix, eggs, oil, and 1 can crushed pineapple with juice until well combined about 1-2 minutes.
- Pour batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a wire rack.
- FROSTING: In a medium bowl, fold together whipped topping, vanilla pudding mix, and 1 can crushed pineapple with juice until combined. Spread over the top of the cooled cake. Decorate if desired, slice, and enjoy!
- If you’re lucky enough to have leftovers, cover tightly and store in the refrigerator.
Notes
I chose to decorate the top with pineapple chunks cut in half, and maraschino cherries.
Speak Your Mind