The Pineapple Sunshine Cake is a delightful dessert that promises to bring a touch of warmth and brightness to the colder months. Combining the convenience of a boxed cake mix with the tropical taste of pineapple, this cake is an easy-to-make treat that’s perfect for any occasion, from family gatherings to a simple cozy evening at home. The addition of a creamy, pineapple-infused topping adds a layer of indulgence, making this cake a crowd-pleaser.
Pineapple Sunshine Cake Recipe:
Servings: 12
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Ingredients:
For the Cake:
1 box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple with juice
For the Topping:
1 container (8 ounces) whipped topping, thawed
1 box (1 ounce) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple with juice
Directions:
Preheat and Prepare: Preheat your oven to 350°F (177°C). Spray a 9-by-13-inch baking dish with nonstick cooking spray to ensure easy release of the cake after baking.
Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and crushed pineapple (with its juice). Stir together until well mixed and smooth.
Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Once baked, remove the cake from the oven and set it on a wire rack to cool completely. This step is crucial before adding the topping to avoid it melting into the warm cake.
Prepare the Topping: While the cake is cooling, prepare the topping. In a medium mixing bowl, stir together the thawed whipped topping, instant vanilla pudding mix, and crushed pineapple (with its juice) until combined.
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