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.
