Description
Indulge in the tropical flavors of this Pineapple Sunshine Cake that brings a burst of sunshine to any occasion. A moist pineapple-infused cake topped with a creamy pineapple pudding layer, this dessert is a delight for pineapple lovers.
Ingredients
Scale
Cake:
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (20 oz) can crushed pineapple with juice
Topping:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) container whipped topping (thawed)
- 1 (8 oz) can crushed pineapple (drained)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix cake ingredients: In a large bowl, combine cake mix, eggs, oil, and 20 oz can of crushed pineapple. Mix until smooth. Pour batter into dish.
- Bake: Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool the cake.
- Prepare topping: In a separate bowl, fold whipped topping, vanilla pudding mix, and drained crushed pineapple. Spread over the cooled cake.
- Chill and serve: Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
- For a lighter version, use light whipped topping and substitute unsweetened applesauce for half the oil.
- Best served chilled and can be made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
