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Pineapple Sunshine Cake Southern Crush at Home

Easy Pineapple Sunshine Cake

Imagine biting into a slice of cake that captures the essence of summer with every forkful. This Easy Pineapple Sunshine Cake is an amazing treat that combines the sweet, tangy flavor of pineapple with a moist, fluffy frosting.
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Ingredients
  

For the Cake:

  • 1 box yellow cake mix
  • 4 eggs
  • ½ cup oil
  • 1 8 oz can crushed pineapple, do not drain

For the Topping:

  • 1 16-oz can pineapple tidbits, drained
  • 1 large container frozen whipped topping thawed
  • 1 package vanilla instant pudding mix

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray a 9 x 13 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, a 3oz box of vanilla pudding, and 1 can crushed pineapple or pineapple tidbits with the juice (or other half of can if using a 16oz can). Spread over the top of the cooled cake.
  • Gently spread the whipped topping over the entire cake, smoothing it out evenly.
  • Refrigerate the cake for at least one hour before serving to allow the flavors to meld together.
  • Slice and serve chilled for a light and refreshing dessert.
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