Pineapple Sunshine Cake

A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser!

Course: Dessert

Cuisine: American

Servings: 16 servings

Calories: 244 kcal

Author: Ashlyn | Belle of the Kitchen

Ingredients

Cake:

• 1 box yellow cake mix
• 4 eggs
• 1/2 cup oil (I used vegetable oil)
• 1 (8 oz) can crushed pineapple with juice

Frosting:

• 1 (8 oz) container whipped topping, thawed
• 1 small box instant vanilla pudding
• 1 (8 oz) can crushed pineapple with juice

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
2. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
3. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
4. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!

Recipe Notes

*I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!