Pineapple Sunshine Cake

Servings: servings

Calories: 341cal

8 ounce crushed pineapple 1 can
4 cups whipped cream like Cool whip or homemade stabilized whipped cream
3.4 ounce instant vanilla pudding mix 1 box, dry mix only, do not prepare the pudding

Preheat the oven to 350F. Spray the inside of a 9 by 13-inch baking dish with nonstick spray.
Add the eggs, pineapple with juice, and oil to a large bowl, and whisk to combine. Then whisk in the yellow cake mix.
Pour the batter into the prepared dish and spread it out evenly.
Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
Let the cake cool completely before frosting, about 1 hour.
Once the cake is cooled, make the frosting.
Strain the crushed pineapple. Reserve the juice for the frosting and the crushed pineapple for topping.
Add the pineapple juice, whipped cream, and dry vanilla pudding mix to a large bowl. Whisk or beat to combine.
Immediately spread the frosting evenly on the cooled cake. Sprinkle the crushed pineapple on top.

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A few lumps in the batter are fine. For the best texture, be careful not to over-mix.
Wait to make the frosting until the cake is cooled, and then once it’s made, immediately spread it on the cake. This is because the frosting starts to set and stiffen immediately because of the instant pudding mix.
For the frosting, either stabilized whipped cream or store-bought Cool Whip work well.
If you want to use Cool Whip, you would need approximately 12 ounces. That’s 1 1/2 of the regular sized containers.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time30

Cool Time1

Total Time1 45