Description
This Pineapple Sunshine Cake is a light, fluffy, and refreshing dessert loaded with sweet crushed pineapple and creamy whipped topping. Perfect for any occasion, especially summer gatherings, potlucks, and Easter celebrations!
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (15.25 ounces)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup crushed pineapple with juice (not drained)
For the Frosting:
- 1 package (8 ounces) whipped topping (such as Cool Whip, thawed)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup crushed pineapple with juice (not drained)
- 1/2 cup shredded coconut (optional)
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine cake mix, eggs, oil, and crushed pineapple with juice. Beat until smooth.
- Pour batter into the baking dish and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- In another bowl, mix whipped topping, vanilla pudding mix, and crushed pineapple with juice. Stir until creamy.
- Spread the frosting evenly over the cooled cake.
- Sprinkle shredded coconut and garnish with maraschino cherries, if desired.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For a stronger pineapple flavor, add an extra 1/2 cup of crushed pineapple to the frosting.
- Toasting the coconut before sprinkling it over the cake adds a delicious, nutty flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American