Southern Pineapple Sunshine Cake
Creamy, juicy, and downright comforting, Southern Pineapple Sunshine Cake is the kind of dessert that brings sunshine to any table.
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Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
Ingredients
Cake Ingredients
- 1 box yellow cake mix Use a standard boxed mix.
- 1 cup milk For cake batter.
- 1/2 cup vegetable oil
- 3 large eggs Room temperature if possible.
Pudding Ingredients
- 3 cups milk For pudding mixture.
- 1 can crushed pineapple Undrained.
- 1 package instant vanilla pudding mix
Topping Ingredients
- 1 cup whipped topping
- to taste maraschino cherries For garnish.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a mixing bowl, combine the yellow cake mix, 1 cup of milk, vegetable oil, and eggs. Beat until well combined and smooth, about 1–2 minutes.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10–15 minutes.
- In another bowl, combine the remaining 3 cups of milk with the instant vanilla pudding mix. Whisk for about 2 minutes until thickened.
- Stir in the crushed pineapple into the pudding mixture. Poke holes all over the warm cake, then pour the pudding-pineapple mixture over the cake.
- Spread the whipped topping over the pudding layer.
- Garnish with maraschino cherries as desired.
- Refrigerate for at least 2 hours before serving.
Notes
Chilling is essential for the pudding to set and for the flavors to meld.