PINEAPPLE SUNSHINE CAKE
Pineapple Sunshine Cake is a delightful treat that brings a burst of tropical flavor to your dessert table. This light and fluffy cake, infused with pineapple and topped with a creamy whipped topping, is sure to be a hit at any gathering. It’s a recipe that’s perfect for Easter celebrations or summer barbecues, guaranteed to impress your family and friends!
Why You’ll Love This Recipe
This Pineapple Sunshine Cake is not only delicious but also incredibly easy to make. The combination of yellow cake mix and crushed pineapple creates a moist, flavorful cake that pairs perfectly with the sweet, creamy frosting. Plus, the tropical flavors are a refreshing change from traditional desserts, making it a standout dish at any event.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Medium sized bowl
- 9×13 inch baking pan
- Whisk or electric mixer
- Wire rack
Ingredients
Cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup oil (vegetable oil recommended)
- 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
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking pan with cooking spray to prevent sticking.
- In a large bowl, combine the yellow cake mix, eggs, oil, and 1 can of crushed pineapple with its juice. Mix well until all ingredients are fully incorporated.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes. Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
- Allow the cake to cool completely on a wire rack before proceeding to the next step.
- For the frosting, in a medium-sized bowl, fold together the whipped topping, instant vanilla pudding, and the other can of crushed pineapple with its juice.
- Spread the frosting evenly over the top of the cooled cake.
- Slice, serve, and enjoy your Pineapple Sunshine Cake!
Tips for Success
- Ensure the cake is completely cooled before applying the frosting to prevent it from melting.
- For an extra burst of flavor, consider adding a splash of vanilla extract to the cake batter.
Additional Tips and Variations
Feel free to experiment with different flavors of instant pudding, such as coconut or banana, for a twist on the classic recipe. You can also add shredded coconut or chopped nuts on top for added texture and flavor.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Make sure to crush it and include any juice for the best results.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I make this cake in advance?
Absolutely! You can prepare the cake a day ahead and frost it just before serving.
Conclusion
This Pineapple Sunshine Cake is a delightful and easy-to-make dessert that’s sure to bring a smile to everyone’s face. Whether it’s for a holiday gathering or a casual summer cookout, this cake is always a crowd-pleaser. Give it a try and let us know how you enjoyed it. We’d love to hear your feedback and any creative variations you come up with!
