Fruity, fluffy Pineapple Sunshine Cake is made with just a few ingredients to doctor up a classic box cake mix. The BEST cake without breaking a sweat.
2 8ouncecans crushed pineappleone can drained and juice discarded.
4large eggs
1tablespoonsgranulated sugar
1/4cupvegetable oil
1teaspoonvanilla
1 15ouncecan crushed pineapplewell drained
1 3.5ouncepack instant vanilla pudding mix
16ounceswhipped cream or frozen whipped toppingthawed
Instructions
Preheat oven to 350˚F.
Coat a 9X13 inch baking dish with nonstick cooking spray. Set aside.
In a mixing bowl, beat together the cake mix, canned crushed pineapple with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla and with a hand-held electric mixer until well combined.
Pour the batter into prepared baking dish and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the baking dish set on a cooling rack until room temperature.
In a medium bowl, beat the crushed pineapple and pudding mix until the pineapple until combined. Allow the mixture to sit for 2 minutes
Fold in the whipped cream until evenly combined and fluffy.
Spread the whipped cream evenly over top of the cake and garnish with pineapple rings and cherries, if desired.