Southern Pineapple Sunshine Cake
This cake combines yellow cake mix with pineapple, vanilla pudding, and a creamy topping for a refreshing dessert.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 1 box yellow cake mix
- 4 cups milk, divided
- ½ cup vegetable oil
- 3 pieces eggs
- 20 oz can crushed pineapple
- 1 cup white sugar
- 5.1 oz box instant vanilla pudding
For the Topping
- 8 oz Cool Whip, thawed
- ½ cup chopped pecans
- ½ cup sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine the yellow cake mix, 1 cup of milk, vegetable oil, and eggs. Mix well.
- Add the crushed pineapple (with juice) and mix until combined.
- Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before topping.
- In another bowl, combine the remaining milk and instant vanilla pudding mix. Whisk until thickened.
- Fold in the Cool Whip, then spread this mixture over the cooled cake.
- Sprinkle chopped pecans and shredded coconut on top.
Notes
Store leftovers in the refrigerator. This cake is best served chilled.