Pineapple Sunshine Cake
Pineapple Sunshine Cake
Ingredients
For the Cake
- 1 box yellow or butter cake mix, 15.25 ounce
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil, or melted butter
- 1/2 can crushed pineapple, 20 ounce, undrained
For the Pudding Layer
- 1 box instant vanilla pudding mix, 5.1 ounce
- 1 1/2 cups milk
- 1 cup pineapple juice
For the Topping
- 1 container whipped topping, 8 ounce
- 1/2 can crushed pineapple, 20 ounce, for garnish
Instructions
- 1
Preheat oven to the temperature specified on the cake mix package. In a large bowl, combine the yellow or butter cake mix, eggs, water, and vegetable oil (or melted butter).
⏱️ 5 min
- 2
Add approximately half of the 20-ounce can of undrained crushed pineapple to the cake batter. Mix well until all ingredients are combined and the batter is smooth.
⏱️ 3 min
- 3
Pour the cake batter into a 9x13 inch baking dish. Bake according to the package directions for the cake mix, typically around 30-35 minutes.
⏱️ 30 min
- 4
Once baked, remove the cake from the oven and let it cool completely on a wire rack. This will take at least 60 minutes.
⏱️ 60 min
- 5
While the cake cools, prepare the pudding mixture. In a separate bowl, combine the instant vanilla pudding mix, milk, and pineapple juice. Whisk thoroughly for 2-3 minutes until the mixture is well combined and begins to thicken.
⏱️ 5 min
- 6
Once the cake is completely cool, use the back of a wooden spoon or a similar tool to poke holes all over the cake's surface, about 1 inch apart.
⏱️ 2 min
- 7
Carefully pour the prepared pudding mixture evenly over the entire surface of the cake, ensuring it seeps into the holes.
⏱️ 2 min
- 8
Place the cake in the refrigerator and allow it to chill for at least 30 minutes, or until the pudding is fully set.
⏱️ 30 min
- 9
Once the pudding layer is set, spread the 8-ounce container of whipped topping evenly over the pudding layer.
⏱️ 2 min
- 10
Top the cake with the remaining crushed pineapple from the 20-ounce can, distributing it evenly over the whipped topping.
⏱️ 1 min
- 11
The Pineapple Sunshine Cake is now ready to be served. For best results, keep chilled until serving.
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Sunshine Cake
For the Cake
- 1 box yellow or butter cake mix, 15.25 ounce
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil, or melted butter
- 1/2 can crushed pineapple, 20 ounce, undrained
For the Pudding Layer
- 1 box instant vanilla pudding mix, 5.1 ounce
- 1 1/2 cups milk
- 1 cup pineapple juice
For the Topping
- 1 container whipped topping, 8 ounce
- 1/2 can crushed pineapple, 20 ounce, for garnish
Instructions
- 1
Preheat oven to the temperature specified on the cake mix package. In a large bowl, combine the yellow or butter cake mix, eggs, water, and vegetable oil (or melted butter).
⏱️ 5 min - 2
Add approximately half of the 20-ounce can of undrained crushed pineapple to the cake batter. Mix well until all ingredients are combined and the batter is smooth.
⏱️ 3 min - 3
Pour the cake batter into a 9x13 inch baking dish. Bake according to the package directions for the cake mix, typically around 30-35 minutes.
⏱️ 30 min - 4
Once baked, remove the cake from the oven and let it cool completely on a wire rack. This will take at least 60 minutes.
⏱️ 60 min - 5
While the cake cools, prepare the pudding mixture. In a separate bowl, combine the instant vanilla pudding mix, milk, and pineapple juice. Whisk thoroughly for 2-3 minutes until the mixture is well combined and begins to thicken.
⏱️ 5 min - 6
Once the cake is completely cool, use the back of a wooden spoon or a similar tool to poke holes all over the cake's surface, about 1 inch apart.
⏱️ 2 min - 7
Carefully pour the prepared pudding mixture evenly over the entire surface of the cake, ensuring it seeps into the holes.
⏱️ 2 min - 8
Place the cake in the refrigerator and allow it to chill for at least 30 minutes, or until the pudding is fully set.
⏱️ 30 min - 9
Once the pudding layer is set, spread the 8-ounce container of whipped topping evenly over the pudding layer.
⏱️ 2 min - 10
Top the cake with the remaining crushed pineapple from the 20-ounce can, distributing it evenly over the whipped topping.
⏱️ 1 min - 11
The Pineapple Sunshine Cake is now ready to be served. For best results, keep chilled until serving.