Pineapple Sunshine Cake – DON’T LOSE THIS RECIPE!
I love to make this Sunshine Cake for Easter or summer barbecues and it NEVER lasts for long. When I made it earlier this week, my son snuck a piece from the corner before I was able to photograph it.
He came running to me and said, “Mama! That cake is the best in the whole world!”
I got this recipe from one of the lovely ladies I used to work with when we were living in Kansas. Let me tell ya, my midwestern friends are some UH-mazing cooks!
I always say that southern food is my comfort food, but ya know what? Kansas girls… now they know how to make some good food! 🙂
I made this cake and it is delish! I added 1 extra egg used 1 cube melted butter in place of oil and it is moist and flavorful. Love the pineapple taste. Thanks for sharing.
Ingredients
- CAKE:
- 1 Box yellow cake mix.
- 4 Eggs.
- 1/2 Cup oil (I used vegetable oil).
- 1 (8 Ounces) can crushed pineapple with juice.
- FROSTING:
- 1 (8 Ounces) container whipped topping, thawed.
- 1 Small box instant vanilla pudding.
- 1 (8 Ounces) 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 prepared baking pan and bake for 25 to 30 minutes, or until toothpick inserted in center of 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 cooled cake.
