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
- 2/3 cup crushed pineapple, drained, from a 20 ounce can
For the Pudding Layer
- 1 box instant vanilla pudding mix, 5.1 ounce
- 1 1/2 cups milk
- 1 cup pineapple juice, reserved from the 20 ounce can of crushed pineapple
For the Topping
- 1 container whipped topping, 8 ounce, at room temperature
- remaining crushed pineapple, from the 20 ounce can
Instructions
- 1
Preheat your oven according to the directions on the yellow or butter cake mix box. Lightly spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the cake mix, 1/3 cup vegetable oil or melted butter, 1 cup water, 3 eggs, and 2/3 cup of the drained crushed pineapple. Mix until the cake batter is just combined, being careful not to overmix.
⏱️ 5 min
- 3
Pour the prepared cake batter evenly into the greased 9x13 inch baking dish.
⏱️ 1 min
- 4
Bake the cake according to the directions on the cake mix box, typically for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 5
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
⏱️ 60 min
- 6
While the cake is cooling, prepare the pudding mixture. In a separate bowl, combine the 5.1 ounce box of instant vanilla pudding mix, 1 1/2 cups milk, and 1 cup of the reserved pineapple juice from the crushed pineapple can. Whisk thoroughly until the pudding mixture is well combined and begins to thicken.
⏱️ 5 min
- 7
Once the cake is completely cooled, use a straw or the back of a wooden spoon to poke holes across the entire surface of the cake, spacing them about 1 inch apart.
⏱️ 2 min
- 8
Carefully pour the prepared pudding mixture over the top of the poked cake, ensuring it seeps down into all the holes.
⏱️ 1 min
- 9
Prepare the topping. In another bowl, combine the 8 ounce container of room temperature whipped topping with the remaining crushed pineapple from the 20 ounce can. Gently fold them together until well combined.
⏱️ 3 min
- 10
Spread the whipped topping and pineapple mixture evenly over the pudding layer on the cake.
⏱️ 1 min
- 11
Cover the cake with plastic wrap and refrigerate for at least 4 hours to allow it to set and for the flavors to meld beautifully. The cake is then ready to slice and serve.
⏱️ 240 min
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
- 2/3 cup crushed pineapple, drained, from a 20 ounce can
For the Pudding Layer
- 1 box instant vanilla pudding mix, 5.1 ounce
- 1 1/2 cups milk
- 1 cup pineapple juice, reserved from the 20 ounce can of crushed pineapple
For the Topping
- 1 container whipped topping, 8 ounce, at room temperature
- remaining crushed pineapple, from the 20 ounce can
Instructions
- 1
Preheat your oven according to the directions on the yellow or butter cake mix box. Lightly spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the cake mix, 1/3 cup vegetable oil or melted butter, 1 cup water, 3 eggs, and 2/3 cup of the drained crushed pineapple. Mix until the cake batter is just combined, being careful not to overmix.
⏱️ 5 min - 3
Pour the prepared cake batter evenly into the greased 9x13 inch baking dish.
⏱️ 1 min - 4
Bake the cake according to the directions on the cake mix box, typically for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 5
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
⏱️ 60 min - 6
While the cake is cooling, prepare the pudding mixture. In a separate bowl, combine the 5.1 ounce box of instant vanilla pudding mix, 1 1/2 cups milk, and 1 cup of the reserved pineapple juice from the crushed pineapple can. Whisk thoroughly until the pudding mixture is well combined and begins to thicken.
⏱️ 5 min - 7
Once the cake is completely cooled, use a straw or the back of a wooden spoon to poke holes across the entire surface of the cake, spacing them about 1 inch apart.
⏱️ 2 min - 8
Carefully pour the prepared pudding mixture over the top of the poked cake, ensuring it seeps down into all the holes.
⏱️ 1 min - 9
Prepare the topping. In another bowl, combine the 8 ounce container of room temperature whipped topping with the remaining crushed pineapple from the 20 ounce can. Gently fold them together until well combined.
⏱️ 3 min - 10
Spread the whipped topping and pineapple mixture evenly over the pudding layer on the cake.
⏱️ 1 min - 11
Cover the cake with plastic wrap and refrigerate for at least 4 hours to allow it to set and for the flavors to meld beautifully. The cake is then ready to slice and serve.
⏱️ 240 min