Sunshine Cake is a light, delicious pineapple cake that is popular in spring and summer, but there is absolutely no reason not to enjoy it year-round! If you want to make sure you get a piece, I recommend you slice yourself one and tuck it away or you may miss out once everyone else starts getting a taste of this moist, fluffy, leaves-you-wanting-more dessert!
Since we should share (after hiding that piece for yourself) why not plate it beautifully? When I make something as delightful as this Pineapple Sunshine Cake, I serve it on something special, such as my grandmother's inherited milk-glass dessert plates. The delectable slice of cake and long-time treasured dish make for a classic pair.
Ingredients
1 box yellow cake mix
4 eggs
1/2 cup oil
2 (8 0z) can crushed pineapple, do not drain
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding
Instructions
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice (or half of a large can) and mix well. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Cool completely on a wire rack. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can of crushed pineapple with the juice (or other half of can). Spread over the top of cooled cake. This cake can be served immediately, but I think it's delicious chilled. Serve with your favorite coffee or tea to make it extra cozy!
Before you go, be sure to check out the rest of our site!
As always, thank you for supporting Coalesce Ministries!
Comments