This pineapple sunshine cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It's the perfect cake for all things summertime and for making it on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!
8ozwhipped topping(thawed, Cool Whip - a 16 oz container can also be used)
5ozinstant vanilla pudding(1 small box)
8ozcrushed pineapple(with juice, not drained - I have also used larger cans, up to a 20 oz can before)
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Instructions
Pineapple Sunshine Cake
Preheat your oven to 350°F (175°C) and coat your 9 x 13 baking pan with non-stick cooking spray.
In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice,eggs, oil and vanilla extract ). Mix until thoroughly combined.
Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350°F (175°C) for 25-30 minutes, or until the edges are golden and an inserted toothpick comes out clean from the center of the cake.
Remove the cake from oven when done and place on a wire cooling rack to cool completely.
Pineapple Frosting
While the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use.
Spread the frosting over the pineapple sunshine cake once completely cooled.
Notes
I typically freeze my pineapple sunshine cake once the frosting has been added. Freeze for about an hour in the freezer; then store it in the refrigerator between servings. Freezing before transporting the cake is also recommended.
For a lower-calorie cake - substitute apple sauce for the oil in the cake, and use lite Cool Whip for the frosting.
Add some shredded coconut to the top of the cake for some extra texture and flavor.