Pineapple Sunshine Cake


Today’s recipe is simple, easy, and delicious, y’all. I wanted to share it with you before the weekend because this would be the perfect, easy addition to your Easter spread. 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!

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
  5. Please visit Pineapple Sunshine Cake for full instructions

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