PINEAPPLE SUNSHINE CAKE – DON’T LOSE THIS RECIPE!

I love to make this Sunshine Cake for Easter or summer barbecues and it NEVER lasts for long. When I made it earlier this week, my son snuck a piece from the corner before I was able to photograph it.

He came running to me and said, “Mama! That cake is the best in the whole world!”
I got this recipe from one of the lovely ladies I used to work with when we were living in Kansas. Let me tell ya, my midwestern friends are some UH-mazing cooks!

I always say that southern food is my comfort food, but ya know what? Kansas girls… now they know how to make some good food! 🙂

I made this cake and it is delish! I added 1 extra egg used 1 cube melted butter in place of oil and it is moist and flavorful. Love the pineapple taste. Thanks for sharing.

YOU’LL NEED:

CAKE:

»1 Box yellow cake mix.

»4 Eggs.

»1/2 Cup oil (I used vegetable oil).

»1 (8 Ounces) can crushed pineapple with juice.

FROSTING:

»1 (8 Ounces) container whipped topping, thawed.

»1 Small box instant vanilla pudding.

»1 (8 Ounces) can crushed pineapple with juice.

HOW TO MAKE:

1-Preheat oven to 350 degrees. Spray a 9*13 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 to 30 minutes, or until toothpick inserted in center of cake comes out clean.

4-Allow to cool completely on a wire rack.

5-In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice.

6-Spread over the top of cooled cake.

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