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Pineapple Sunshine Cake

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Prep Time 10 minutes
Baking Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • Cake Batter
  • 1 box yellow cake mix 15.25 oz
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 can 20 oz crushed pineapple in juice, undrained
  • Whipped Topping Frosting
  • 1 package 3.4 oz instant vanilla pudding mix
  • 1 cup cold milk
  • 1 tub 8 oz whipped topping, thawed
  • Optional Garnishes
  • Shredded coconut
  • Maraschino cherries
  • Crushed pineapple well-drained

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish
  • In a large bowl, combine cake mix, eggs, oil, and crushed pineapple with juice
  • Mix until smooth and well blended
  • Pour batter into prepared baking dish
  • Bake for 30–35 minutes until golden and center is set
  • Cool cake completely before frosting
  • Whisk pudding mix with cold milk until thick
  • Gently fold whipped topping into pudding mixture
  • Spread frosting evenly over cooled cake
  • Chill at least 1 hour before serving

Notes

Do not drain the pineapple; the juice adds moisture
Cool cake fully before frosting to prevent melting
Fold whipped topping gently to keep frosting light
Chill before slicing for cleaner pieces
Store covered in the refrigerator up to 4 days
Best served cold for a light, refreshing texture