PINEAPPLE SUNSHINE CAKE


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 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.

PINEAPPLE SUNSHINE CAKE
A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser!

 Course Dessert
 Cuisine American
 Keyword pineapple cake, pineapple sunshine cake, sunshine cake
 Prep Time 5 minutes
 Cook Time 30 minutes
 Total Time 35 minutes
 Servings 16 servings
 Calories 244 kcal

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


  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
  3. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
  4. 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. Enjoy!

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