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Pineapple Sunshine Cake

Pineapple Sunshine Cake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow cake mix, plus eggs, oil, and water as called for
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 cup cold whole milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • ½ cup sweetened shredded coconut, toasted
  • Maraschino cherries, for garnish

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9x13 pan. Prepare cake mix according to box, pour into pan, and bake 25 minutes until a toothpick comes out clean.
  2. Cool cake 5 minutes, then poke holes all over with a wooden spoon handle. Pour the undrained crushed pineapple over the cake and spread evenly. Cool completely, about 45 minutes.
  3. Whisk vanilla pudding mix and cold milk for 2 minutes until thick. Fold in whipped topping until smooth and fluffy.
  4. Spread the topping over the cooled cake. Sprinkle toasted coconut on top and add cherries. Cover and refrigerate at least 2 hours.
  5. Slice into 12 squares and serve cold.

Notes

The cake needs at least 2 hours of chilling for the layers to set, but making it the night before is even better. If the pineapple soak looks heavy, do not worry; the cake will absorb all of it as it cools.