Southern Pineapple Sunshine Cake

Southern Pineapple Sunshine Cake

A soft, moist yellow cake soaked with pineapple flavor and topped with a light, fluffy frosting—pure Southern comfort.

Ingredients

Cake

• 1 box yellow cake mix
• 1 cup milk
• ½ cup vegetable oil
• 3 large eggs
• 1 can (20 oz / 565 g) crushed pineapple with juice
• 1 teaspoon vanilla extract (optional)

Frosting

• 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• 3 cups cold milk
• 1 tub (8 oz / 225 g) whipped topping (Cool Whip), thawed
• Optional garnish: shredded coconut, pineapple chunks, or maraschino cherries

 Instructions

Prepare the Cake

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. In a large bowl, mix:
   • Cake mix
   • 1 cup milk
   • Vegetable oil
   • Eggs
   • Crushed pineapple (with juice)
   • Vanilla (if using)
4. Beat for 2 minutes until smooth.
5. Pour batter into the prepared pan.
6. Bake for 35–40 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely.

 Make the Frosting

1. In a bowl, whisk pudding mix with 3 cups cold milk until thick (about 2 minutes).
2. Gently fold in the whipped topping until smooth and fluffy.

Assemble

• Spread frosting evenly over the cooled cake.
• Garnish if desired.
• Refrigerate for at least 1 hour before serving (best served chilled).

 Tips

• This cake gets better the next day.
• Keep refrigerated.
• Light, fruity, and perfect for summer gatherings or potlucks