Pineapple Sunshine Cake Recipe 435

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PINEAPPLE SUNSHINE CAKE



Pineapple Sunshine Cake image

This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It's the perfect cake for all things summertime, and for making on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!

Provided by Angela

Categories     9x13 Cakes     Cake Recipes     Dessert     Fruit Desserts

Time 1h5m

Number Of Ingredients 8

1 box yellow cake mix
4 large eggs
1/2 cup oil ((I used coconut oil))
20 oz crushed pineapple ((with juice, not drained))
1 tsp vanilla extract
8 oz whipped topping ((thawed, Cool Whip - a 16 oz container can also be used))
5 oz instant vanilla pudding ((1 small box))
8 oz crushed pineapple ((with juice, not drained - I have also used larger cans, up to a 20 oz can before))

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.
  • In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined.
  • Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake.
  • Remove the cake from oven when done and place on a wire cooling rack to cool completely.
  • While the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use.
  • Spread the frosting over the pineapple sunshine cake once completely cooled.

Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 320 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

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