PINEAPPLE SUNSHINE CAKE RECIPE - (3.9/5)

Pineapple Sunshine Cake Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 11

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

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.