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FOR THE TOPPING:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 can (20 oz) crushed pineapple in juice, drained
- 1 container (8 oz) frozen whipped topping, thawed
- Optional: Maraschino cherries for garnish
INSTRUCTIONS:
- 1st Step – Prepare the oven to 350°F (175° C). Grease and flour a 9×13-inch baking pan, then put aside.
- 2nd Step – In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), eggs, and vegetable oil. Stir until the ingredients are thoroughly blended and the batter is smooth.
- 3rd Step – Pour the cake mixture onto the prepared baking pan and spread it evenly with a spatula. Place the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 4th Step – While the cake bakes, make the topping. In a mixing dish, combine the instant vanilla pudding mix and cold milk. Stir until smooth and creamy.
- 5th Step – Once the whipped topping has thawed, gently fold in half of the crushed pineapple that has been drained. Put aside.
- 6th Step – After the cake is baked, take it out of the oven and allow it to cool fully in the pan over a wire rack.
- 7th Step – After the cake has cooled, evenly cover the cake’s surface with the pineapple topping mixture. Spread the remaining whipped topping in a uniform layer on top of the cake.
- 8th Step – Optional: Add some maraschino cherries as a decorative accent to the cake’s top. The Pineapple Sunshine Cake should be chilled for a minimum of one to two hours, or until the topping solidifies.
- 9th Step – Cut the cake into squares while it’s cold and serve it that way. Savor every delicious taste of the tropics with every bite.
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