Pineapple Sunshine Cake

🧂 Ingredients

• 1 box yellow cake mix
• 4 large eggs
• ½ cup coconut oil

  (or vegetable oil)
• 20 oz crushed pineapple

  (with juice, not drained)
• 1 teaspoon vanilla extract
• 8 oz whipped topping

  (thawed, Cool Whip - a 16 oz container can also be used)
• 5 oz instant vanilla pudding

  (1 small box)
• 8 oz crushed pineapple

  (with juice, not drained - I have also used larger cans, up to a 20 oz can before)

Instructions

• 1 Preheat your oven to 350°F (175°C) and coat your 9 x 13 baking pan with
  non-stick cooking spray.
• 2 In a large mixing bowl, combine the cake ingredients (cake mix, crushed
  pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly
  combined.
• 3 Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350°F
  (175°C) for 25-30 minutes, or until the edges are golden and an inserted
  toothpick comes out clean from the center of the cake.
• 4 Remove the cake from oven when done and place on a wire cooling rack to cool
  completely.
• 5 While the cake is cooling, combine the frosting ingredients (whipped topping,
  pudding mix, and crushed pineapple with juice) in a medium size mixing bowl.
  Return the frosting to the refrigerator to let it set up, and until ready to
  use.
• 6 Spread the frosting over the pineapple sunshine cake once completely cooled.

Nutrition Info