Description
A delightful Pineapple Sunshine Cake that brings a taste of the tropics to your dessert table. This easy-to-make cake is moist and bursting with pineapple flavor, topped with a creamy pineapple pudding mixture.
Ingredients
Scale
Cake:
- 1 box yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 (20 oz) can crushed pineapple (with juice)
Topping:
- 1 (8 oz) tub whipped topping (thawed)
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 1 (20 oz) can crushed pineapple (drained)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix cake batter: In a bowl, combine cake mix, eggs, oil, and crushed pineapple. Beat until smooth.
- Bake: Pour batter into the dish and bake for 30–35 minutes. Let cool.
- Prepare topping: Mix whipped topping, vanilla pudding, and drained pineapple. Spread over cooled cake.
- Chill: Chill the cake for at least 1 hour before serving.
Notes
- For added tropical flair, sprinkle shredded coconut over the topping.
- This cake tastes best when chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
