Ingredients
For the Cake:
- 1 box yellow cake mix
- 4 eggs
- ½ cup vegetable oil
- 1 (8-ounce) can crushed pineapple with juice
For the Pineapple Whipped Frosting:
- 1 (8-ounce) container Cool Whip (or homemade whipped cream)
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 (8-ounce) can crushed pineapple with juice
Instructions
Step 1: Preheat the Oven & Prep the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
Step 2: Mix the Cake Batter
- In a large bowl, combine cake mix, eggs, vegetable oil, and crushed pineapple (with juice).
- Stir until just combined—don’t overmix!
Step 3: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Step 4: Make the Pineapple Whipped Frosting
- In a medium bowl, mix vanilla pudding mix and crushed pineapple (with juice) until smooth.
- Fold in Cool Whip and mix gently.
Step 5: Frost & Chill
- Spread the pineapple frosting evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving—this helps the flavors meld together!
Notes
How to Store Pineapple Sunshine Cake
🧊 Refrigerator: Store in an airtight container in the fridge for up to 4 days.
❄️ Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.