Pineapple Sunshine Cake
This Pineapple Sunshine Cake is a light and refreshing dessert, perfect any time. A pineapple cake topped with a fruity whipped pudding frosting.
Servings: 24 servings
Ingredients
For the Cake
- 1 box yellow cake mix
- 4 eggs
- ½ cup vegetable oil
- 1 can crushed pineapple with juice 8 oz
For the Icing
- 1 container frozen whipped topping, thawed 8 oz
- 1 small box instant vanilla pudding
- 1 can crushed pineapple with juice 8 oz
Additional Ingredients
- Maraschino cherries with stems for serving
Instructions
- Heat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large mixing bowl, combine cake mix, eggs, oil, and crushed pineapple with juice with a hand mixer until well combined. Pour into prepared pan.
- Bake for 25-30 minutes or until a wooden pick inserted in center of cakes comes out clean.
- Allow the cake to cool completely on a wire rack.
- In a medium-size mixing bowl, fold together whipped topping, vanilla pudding, and 1 can crushed pineapple with the juice. Spread the icing mixture over the top of the cooled cake.
- Store in the refrigerator.
- Just before serving, top each square with a cherry, if desired.
Notes
- White or lemon cake mix will also work.
Nutrition
Serving: 1square | Calories: 194kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 89mg | Fiber: 1g | Sugar: 21g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg
