PINEAPPLE SUNSHINE CAKE
Pineapple Sunshine Cake – A light and fluffy pineapple-infused cake, crowned with a sweet and creamy whipped cream frosting. This cake is continually a crowd pleaser!
These days’s recipe is simple, smooth, and delicious, y’all. I wanted to proportion it with you before the weekend because this would be the right.
I really like to make this Sunshine Cake for Easter or summer time barbecues and it by no means lasts for lengthy. once I made it earlier this week.
Ingredients
Cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup oil (I used vegetable oil)
- 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 stages. Spray a 9x13 pan with cooking spray.
- In a huge bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. mix nicely.
- Pour into prepared baking pan and bake for 25-half-hour, or until toothpick inserted in middle of cake comes out clean. allow to chill completely on a twine rack.
- In a medium sized bowl, fold together whipped topping, container of vanilla pudding, and 1 can crushed pineapple with the juice. spread over the top of cooled cake. experience!
