Pineapple Sunshine Cake

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Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper.
  2. Prepare the Cake Batter:
    • In a large bowl, combine the yellow cake mix, undrained crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract.
    • Stir until well combined. The batter will be somewhat thick, but that’s normal due to the pineapple juice.
  3. Bake the Cake:
    • Pour the cake batter into the prepared baking dish and spread it evenly.
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
  4. Make the Topping:
    • In a separate bowl, whisk together the instant vanilla pudding mix and milk until it thickens, which should take about 2 minutes.
    • Fold in the thawed whipped topping, mixing until smooth and fully combined.
  5. Assemble the Cake:
    • Once the cake has cooled completely, spread the pudding mixture evenly over the top of the cake.
    • Garnish with shredded coconut and chopped pecans or walnuts, if desired, for extra texture and flavor.
  6. Serve:
    • Refrigerate the cake for at least 2 hours to allow the topping to set and for the flavors to meld together.
    • Slice and serve chilled. Enjoy your Pineapple Sunshine Cake!