Description
A light, tropical-inspired pineapple sunshine cake made with yellow cake mix and crushed pineapple, topped with a creamy pineapple whipped frosting for a refreshing and easy dessert.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- 1/3 cup vegetable oil
- 1 can (20 oz) crushed pineapple with juice (undrained)
- 1 tsp vanilla extract (optional)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained
- 1 container (8 oz) whipped topping (Cool Whip)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix cake mix, eggs, vegetable oil, and undrained crushed pineapple until well combined.
- Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- In a separate bowl, combine instant pudding mix, drained crushed pineapple, and whipped topping until smooth.
- Spread frosting evenly over cooled cake.
- Chill for at least 1 hour before serving for best flavor and texture.
Notes
- For extra tropical flavor, add shredded coconut on top.
- Chilling overnight enhances moisture and taste.
- You can substitute homemade whipped cream for Cool Whip if preferred.
- Store refrigerated for up to 3–4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
