pineapple-sunshine-cake

NGREDIENTS

  • CAKE:
  • 1 box yellow cake mix (I used Betty Crocker Super Moist)
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 (20-ounce) can crushed pineapple in juice, DIVIDED (half of it will be used in the frosting)
  • 4 tablespoons fresh lemon juice, divided
  • 2 tablespoons water
  • FROSTING:
  • 1 small (4 serving size) box instant vanilla pudding mix
  • Reserved bowl of the chilled pineapple-lemon mixture (about 1 1/8 cups)
  • 1 (8-ounce) container Cool Whip, thawed

DETAILS

Servings 12
Preparation time 5mins
Cooking time 35mins

PREPARATION

STEP 1

Preheat oven to 350° F. Spray a 13×9″ 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.

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

FRESH ORANGE SCONES

Ingredients ▢1-¾ cups all-purpose flour ▢6 tablespoons Monkfruit Sweetener (or your favorite 0 calorie sweetener) ▢2 teaspoons baking powder ▢½ teaspoon baking soda ▢¼ teaspoon salt ▢¼ cup cold butter 1 medium orange ▢½ cup plain non-fat Greek yogurt ▢1 egg ▢½ teaspoon orange

Read More »

Muffins cake – 2 Points

Ingredients 2 eggs 1/8 tsp baking soda 1/4 cup unsweetened cocoa 2 tsp vanilla extract 5 tbsp Stevia 1/2 cup President’s Choice Whole Grain Pancake Mix 10g Hershey Mini Chocolate Chips 1/3 cup apple sauce Instructions Preheat the oven

Read More »

Honey Garlic Butter Roasted Carrots

Easy, simple, wonderfully delicious glazed roasted carrots prepared with the most incredible garlic butter and sweet honey sauce. Servings: 6 servings Calories: 170 Ingredients ▢2 pounds carrots diagonally cut into about

Read More »
%d bloggers like this: