Pineapple Sunshine Cake

 

Pineapple Sunshine Cake

This Pineapple Sunshine Cake is the ideal thing for an Easter Dessert or a scrumptious treat for a late spring excursion. This brilliant cake is finished off with a light cool whip frosting!


Ingredients (1 X)

  

1 box 15.25 oz, yellow cake mix

4 eggs

1/2 cup oil

1 can 20 oz, crushed pineapple (do not drain)

1 small tub 8 oz, whipped topping, thawed

1 small package 3.4 oz, instant vanilla pudding


Instructions

  1. Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray.
  2. In a large bowl, add cake mix, eggs, oil and half the can of crushed pineapple. Mix well by hand until all items are combined.
  3. mix cake mix, eggs, oil and half the can of crushed pineapple
  4. Pour into prepared pan.
  5. pouring sunshine cake mix into prepared pan.
  6. Bake for 25 minutes or until toothpick inserted in the center comes out clean. Set aside to cool completely.
  7. Set aside to cool completely.
  8. In a large mixing bowl, add remaining pineapple, whipped topping and vanilla pudding. Mix well.
  9. In a large mixing bowl, add remaining pineapple, whipped topping and vanilla pudding
  10. Refrigerate for 1 hour.
  11. Spread onto the top of the cake and serve or refrigerate until ready to serve.
  12. Spread whipped topping onto the top of the cake
  13. Refrigerate any leftover cake in an airtight container.

This Recipes Adapted From Page

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