Pineapple Sunshine Cake
Our pineapple sunshine cake is a moist, delicious pineapple cake that's super easy to make! Fruity, light, and refreshing it's the perfect anytime dessert!!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 People
- 1 Box Yellow Cake Mix
- 2 Cans (8 Ounces) Crushed Pineapple, Juice From 1 Can Reserve For Use In The Cake, The Second Drained And Discarded
- 4 Large Eggs
- 1/4 Cup Sugar
- 1/4 Cup Vegetable Oil
- 1 Teaspoon Vanilla
- 1 Can (15 Ounce) Can Crushed Pineapple, Juice Well Drained
- 1 Pack (3.5 Ounce) Instant Vanilla Pudding Mix
- 1 (16 Ounce) Container Frozen Whipped Topping, Thawed
- 2 Can (15 Ounce) Can Pineapple Tidbits Drained
- Maraschino Cherries Rinsed and Drained
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
In a medium mixing bowl, mix together the cake mix, canned crushed pineapple with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla and mix with a hand-held electric mixer for 2 minutes.
Pour the batter into prepared baking dish and bake in preheated oven until a toothpick inserted in the center comes out clean, about 4o minutes.
Cool, the cake in the pan, set on a wire baking rack, until completely cooled.
In a medium bowl combine the well-drained pineapple and the pudding mix until the pineapple is evenly coated with the mix. Let mixture sit for 2 minutes
Fold in the thawed whip topping until evenly combined. Spread frosting even over top of the cake and garnish, if desired, with well-drained pineapple tidbits and Maraschino cherries.
Calories: 355kcal | Carbohydrates: 61g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 372mg | Potassium: 127mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1.8% | Vitamin C: 7.4% | Calcium: 10% | Iron: 6.9%