Just for you to know, I am eating this cake while I write this recipe for you. It’s utterly delicious and I don’t know if I grab another slice and forget about writing for now. Okay, let me tell you then…
pineapple sunshine cake makes justice to its name; a bite of it is a ray of sunshine getting through your mouth. It’s fresh, light, and moist and will literally make you smile immediately.
It’s all you expect from a cake, plus the bonus of being a total value-for-money kind of recipe. Few ingredients, less than one hour of work, and you will have sunshine in a form of a cake to be WOWED by!
PINEAPPLE SUNSHINE CAKE INGREDIENTS AND UTENSILS NEEDED;
To make Pineapple Sunshine Cake you will a medium bowl, a baking pan 9×13.
- For the cake you need a box of yellow cake mix, which can easily be found in any supermarket, in the baking section. 4 eggs to make the yellow cake, ½ cup of vegetable oil to add to the cake mix and make it moisture. You will need 1 can of pineapple chunks, crushed, and with the juice, one for the cake mix and one for frosting.
- Also for the frosting, you will need 1 (8oz) container whipped topping, and a small box instant vanilla pudding.
HOW TO MAKE PINEAPPLE SUNSHINE CAKE FROM SCRATCH?
To make Pineapple Sunshine cake, you have to:
First, preheat the oven to 350 degrees and spray a 9×13 pan with cooking spray or butter it. Then, in a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice and mix it all well.
Pour the mixture into the prepared baking pan and bake for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow cooling completely, this part is very important because you are pouring the frosting on top and it will affect its texture if the cake is warm.
Next, in a medium-sized bowl, fold together whipped topping, a box of vanilla pudding, and 1 can of crushed pineapple with the juice. Finally, once the cake is completely cold, spread the frosting all over the top. That’s it!! Super easy!!
DO LEFTOVERS NEED TO BE REFRIGERATED?
You must refrigerate the Pineapple Sunshine Cake. The frosting and the acidity of the pineapple will make it last no more than one day if out of the fridge, and between us, this cake tastes way better when it’s cold!
HOW TO STORE YOUR PINEAPPLE SUNSHINE CAKE?
The best way to store your Pineapple Sunshine Cake is to place it in a lock & lock kind of container, for cakes. Due to the texture of the frosting is always better to have a deep cake container to not smudge it.
You must keep it in the fridge and consume it within 3 days maximum.
Pineapple Sunshine Cake
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 degrees. Spray a 9x13 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 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow cooling completely on a wire rack.
- In a medium-sized bowl, fold together whipped topping, a box of vanilla pudding, and 1 can of crushed pineapple with the juice. Spread over the top of the cooled cake.
