PINEAPPLE SUNSHINE CAKE – DON’T LOSE THIS RECIPE!

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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.

Ingredients:

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.

Instructions:

Preheat oven to 350 degrees. Spray a 9*13 pan with cooking spray.

In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.

Pour into prepared baking pan and bake for 25 to 30 minutes, or until toothpick inserted in center of cake comes out clean.

Allow to cool completely on a wire rack.

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.

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