Sometimes, during the short, chilly days of fall and winter, you just want something to brighten things up. Enter this fluffy, sweet pineapple cake that is like sunshine on a plate. It starts with a boxed cake mix, a couple of cans of crushed pineapple, some frozen whipped topping and pudding mix. Tossing it together couldn’t be easier.
With its double dose of pineapple, this simple cake is loaded with tropical flavor. If you want to add even more, sprinkle shredded coconut over the top. The cake and topping are sweet as is, so you can use toasted unsweetened coconut — or go ahead and use the sweet stuff. We won’t tell!
Pineapple sunshine cakeServings: 12
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
For the cake: 1 box yellow cake mix
4 large eggs
1/2 cup oil (we used vegetable oil)
One 8-ounce can crushed pineapple with juice
For the topping: One 8-ounce container whipped topping, thawed
One-ounce box instant vanilla pudding mix
One 8-ounce can crushed pineapple with juice
Directions1. Preheat the oven to 350 F, and spray a 9-by-13-inch baking dish with nonstick cooking spray.
2. In a large bowl, stir together the cake mix, eggs, oil and crushed pineapple along with the juice.
3. Pour the cake batter into the prepared baking dish.
4. Spread it out with a spatula.
5. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
6. Remove the pan from the oven, and set it on a wire rack to cool completely.
7. While the cake is cooling, make the topping. In a medium mixing bowl, stir together the whipped topping, pudding mix and crushed pineapple along with the juice.
8. When the cake has cooled completely, spread the topping evenly over the top.
9. Cut into squares, and serve.
