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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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 16 servings
Calories: 244 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup oil (I used vegetable oil)
- 1 (8 oz) can crushed pineapple with juice
Frosting:
- 1 (8 oz) container whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 (8 oz) can crushed pineapple with juice
Instructions
- 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!
Cup of Yum
Notes
- *I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
41mg
(14%)
Sodium
253mg
(11%)
Potassium
77mg
(2%)
Sugar
23g
(46%)
Vitamin A
85IU
(2%)
Vitamin C
2.6mg
(3%)
Calcium
77mg
(8%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 244
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 253mg | 11% |
| Potassium | 77mg | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.