Description
Pineapple Sunshine Cake is a soft, moist dessert made with crushed pineapple and topped with a light, creamy frosting. This easy recipe uses simple ingredients and delivers bright tropical flavor in every bite.
Ingredients
Scale
1 box yellow cake mix
4 large eggs
½ cup vegetable oil
2 cans (8 oz each) crushed pineapple, do not drain
1 container (8 oz) whipped topping, thawed
1 small box instant vanilla pudding mix
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13 baking pan with cooking spray to prevent sticking.
- In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and one can of crushed pineapple along with its juice. Mix until the batter is smooth and well blended.
- Pour the batter evenly into the prepared pan and place it in the oven. Bake for 25 to 30 minutes. To check if the cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is ready.
- Remove the cake from the oven and allow it to cool completely on a wire rack. This step ensures the frosting will hold its texture properly.
- In a medium bowl, gently fold together the whipped topping, dry vanilla pudding mix, and the second can of crushed pineapple with its juice. Mix until the frosting is smooth and creamy.
- Once the cake has completely cooled, spread the frosting evenly over the top. For best results, chill slightly before serving.
Notes
Do not drain the pineapple as the juice keeps the cake moist.
Make sure the cake is fully cooled before frosting.
Chilling enhances flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American