Description
Indulge in the tropical flavors of Pineapple Sunshine Cake, a delightful dessert that combines the sweetness of pineapple with a moist, fluffy cake and a creamy topping. Perfect for summer gatherings or any time you crave a taste of sunshine!
Ingredients
Scale
Cake:
- 1 box (15.25 ounces) yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 can (20 ounces) crushed pineapple in juice (undrained)
Frosting:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 container (8 ounces) whipped topping (such as Cool Whip)
- 1 can (8 ounces) crushed pineapple (undrained, for frosting)
Instructions
- Preheat the oven: to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix cake batter: In a large bowl, combine yellow cake mix, eggs, oil, and the 20-ounce can of crushed pineapple. Beat until smooth.
- Bake: Pour batter into the pan and bake for 30-35 minutes until a toothpick comes out clean.
- Make frosting: Mix instant vanilla pudding with 8-ounce can of crushed pineapple, then fold in whipped topping.
- Frost the cake: Spread frosting on cooled cake evenly.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- For a lighter version, use light whipped topping and 3 eggs.
- Best served chilled and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
