Pineapple Sunshine Cake With Pineapple Fluff Frosting Recipes

PINEAPPLE SUNSHINE CAKE

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.
• In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined.
• Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake.
• Remove the cake from oven when done and place on a wire cooling rack to cool completely.
• While the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use.
• Spread the frosting over the pineapple sunshine cake once completely cooled.

PINEAPPLE SUNSHINE CAKE WITH PINEAPPLE FLUFF FROSTING

Steps:

• Before you get started mixing up your cake batter, be sure to preheat your oven to 350° F, and grease a 9″x13″ cake pan with cooking spray (or shortening/flour).
• In a large bowl, whisk together the dry ingredients, including the flour, sugar, and baking soda 'til well combined.
• Add in the eggs, vanilla extract, and pineapple (do not drain the pineapple), mixing everything together well.
• Fold the nuts into the cake batter (optional step).
• Spread the batter evenly into the prepared baking pan, and bake at 350° F for about 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Once your crushed pineapple cake is fully baked, allow it to cool completely on a wire rack.
• To make the frosting, add the crushed pineapple to a large bowl. Do not drain the pineapple.
• Whisk the pudding mix into the crushed pineapple 'til well combined.
• Let the pudding mixture sit for about 2 minutes.
• Then gently fold the whipped topping or whipped cream into the mixture 'til smooth.
• Now you can frost your pineapple cake and garnish with toppings like shredded coconut, extra nuts, maraschino cherries, and/or fresh pineapple.
• Be sure to refrigerate it for at least 30 minutes before serving; and be sure to store any leftover cake in the refrigerator, as well.

PINEAPPLE SUNSHINE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Spray a 9x13 pan with cooking spray. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple. Mix well. Pour into prepared baking pan and bake for 25-30 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, vanilla pudding mix, and 1 can crushed pineapple. Spread over the top of cooled cake. Enjoy! Note: I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!