Ingredients:
Cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup oil (vegetable oil works well)
- 1 (8 oz) can crushed pineapple with juice
Frosting:
- 1 (8 oz) container whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 (8 oz) can crushed pineapple with juice
Instructions:
- Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
- In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
- Pour into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a wire rack.
- In a medium-sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of the cooled cake.
Why You’ll Love This Recipe:
- Tropical Bliss: The combination of pineapple and yellow cake transports you to a sunny paradise.
- Easy Preparation: Simple steps for a heavenly dessert.
- Crowd-Pleaser: Perfect for gatherings and special occasions.
Frequently Asked Questions (FAQs):
- Q1: Can I use fresh pineapple instead of canned?
- Certainly! However, using canned pineapple with its juice adds to the moistness of the cake.
- Q2: Is it necessary to refrigerate the cake?
- Yes, due to the whipped topping and pudding in the frosting, refrigerate the cake until ready to serve.
- Q3: Can I make this cake ahead of time?
- Absolutely! Prepare the cake and frosting separately, refrigerate, and assemble before serving.
Conclusion:
In conclusion, the Pineapple Sunshine Cake is a dessert that brings a burst of tropical joy to your table. Whether it’s a family celebration or a casual get-together, this cake is sure to impress with its vibrant flavors. Try it out, and let the sunshine in with every delicious bite!