Southern Pineapple Sunshine Cake
Cake
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1 box yellow cake mix
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1 can (20 oz) crushed pineapple with juice
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4 large eggs
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½ cup vegetable oil
Pineapple Whipped Frosting
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1 package (3.4 oz) instant vanilla pudding mix
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1 cup cold milk
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1 container (8 oz) Cool Whip, thawed
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1 cup crushed pineapple, well drained
Instructions
1. Bake the cake
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish.
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In a large bowl, mix cake mix, crushed pineapple (with juice), eggs, and oil until smooth.
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Pour into pan and bake 30–35 minutes, until a toothpick comes out clean.
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Let cake cool completely.
2. Make the frosting
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Whisk pudding mix and cold milk until thick (about 2 minutes).
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Fold in Cool Whip.
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Gently fold in drained crushed pineapple.
3. Frost & chill
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Spread frosting evenly over cooled cake.
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Refrigerate at least 1 hour before serving.
Serving & Storage
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Serve chilled for best flavor
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Store covered in the fridge up to 4 days
Southern Tips
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Add shredded coconut or chopped pecans on top for a classic twist
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Want extra pineapple punch? Poke holes in the cake and spoon pineapple juice over before frosting
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Works beautifully as a sheet cake or layered round cake
If you want a from-scratch version, mandarin orange variation, or mini cupcake style, just holler 😌