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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