PINEAPPLE SUNSHINE CAKE
A homemade pineapple cake is topped with a layer of crushed pineapple, whipped cream cheese, and pudding for a refreshing and creamy summer dessert.
Provided by Courtney
Categories Cake, Cupcakes & Frosting
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Stir in the vanilla, then whisk in the eggs until well combined. Stir in the crushed pineapple.
- Spread the batter evenly over the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool before adding the topping.
- In a bowl, whisk together the pudding mix and 1 1/2 cups milk until thickened and creamy, about 2 minutes.
- In another bowl, beat the cream cheese and remaining 2 Tablespoons of milk until the mixture is smooth and very creamy. Add the cream cheese mixture to the pudding and stir until combined. Stir in the drained pineapple. Spread the mixture over top of the cooled cake, then spread the whipped topping over the pudding.
- Chill the cake at least two hours. It will keep for several days (and is actually really excellent the second day). I prefer to serve this cake chilled.
Nutrition Facts : Calories 267 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 327 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PINEAPPLE SUNSHINE CAKE
A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
- In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. 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, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
Nutrition Facts : Calories 244 kcal, Carbohydrate 34 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 253 mg, Sugar 23 g, ServingSize 1 serving
PINEAPPLE SUNSHINE CAKE
This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It's the perfect cake for all things summertime, and for making on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!
Provided by Angela
Categories 9x13 Cakes Cake Recipes Dessert Fruit Desserts
Time 1h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 320 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
PINEAPPLE SUNSHINE CAKE RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Spray a 13x9" baking pan with cooking spray. Divide the can of pineapple and juice in HALF into 2 separate bowls. (You should have about 1 1/8 cups in each bowl.) Stir 2 tablespoons fresh lemon juice into each bowl. Place one bowl of it in the refrigerator until ready to make the frosting. In a large mixing bowl and using a mixer on medium speed, beat the cake mix, eggs, oil, water, and 1 "bowl" of the crushed pineapple-lemon mixture until combined well, 2 - 3 minutes. Pour into baking pan and bake for 27 - 30 minutes, or until center tests done with a wooden toothpick. Cool completely on a wire rack before frosting. Make the Frosting: In a medium mixing bowl, whisk together the reserved bowl of chilled pineapple-lemon mixture and the dry pudding mix until smooth and thickened. Using a rubber spatula, gently fold in the Cool Whip until no yellow streaks remain. Spread over the top of cooled cake. NOTE: If a pineapple garnish is desired, after halving the can of pineapple and juice into 2 bowls, reserve 2 - 3 tablespoons of pineapple from the bowl to be used in the frosting (before adding the lemon juice). Drain it on paper towels before garnishing top of cake.
TROPICAL SUNSHINE CAKE
This is a good brunch or breakfast party cake. With bits of pineapple and coconut, this cake will satisfy the taste for tropical treats.
Provided by Terri Juwan
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease 13 x 9-inch baking pan.
- Combine cake mix, evaporated milk and eggs in large mixing bowl.
- Beat on low speed for 2 minutes.
- Stir in 1 cup pineapple.
- Pour batter into prepared baking pan.
- Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
- Cool in pan or wire rack for 15 minutes.
- Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
- Spread over warm cake, sprinkle with coconut and remaining pineapple.
- Cool completely before serving.
- Top with whipped cream if desired.
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