Pineapple Sunshine Cake Recipe :-This pineapple sunshine cake is perfect for you if you consider a sweet, juicy, and delightful pop of fruit to be the perfect way to brighten your day. Yellow cake recipes are often the ones that use pineapple in fruit cake recipes, and this one is no exception to that rule. I’m going to tell you that this is going to be one of your favourite cake recipes since it is one of those simple sheet cake recipes that has a delicious twist at the end.
Not only is this pineapple sheet cake recipe extremely moist and delicious, but it also offers a wide range of potential applications. If you want to make a luscious rum pineapple upside down cake or a traditional pina colada sheet cake, all you need to do is switch out a few easy components. You could say that it doesn’t get much better than this, but seriously!
Pineapple Sunshine Cake Recipe
INGREDIENTS:
Cake
- 1 box yellow cake mix
- 2 cans (8-ounces) crushed pineapple, juice from 1 can reserve for use in the cake, the second drained and discarded
- 4 large eggs
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
Frosting
- 1 can (15-ounces can) crushed pineapple, juice well drained
- 1 pack (3.5-ounce) instant vanilla pudding mix
- 1 (16-ounce) container frozen whipped topping, thawed
Garnish
- 2 cans (15-ounce can) pineapple tidbits drained
- maraschino cherries rinsed and drained
INSTRUCTIONS:
Cake
- Bake at 350 degrees Fahrenheit (177 degrees Celsius). Spray a baking dish measuring 9 inches by 13 inches with nonstick cooking spray, then set it aside.
- In a medium-sized mixing bowl, combine the cake mix (one box), crushed pineapple from a can with the juice from ONE can, four eggs, one-fourth cup of sugar, one-fourth cup of vegetable oil, and one teaspoon of vanilla extract.
- Mix the ingredients together using a hand-held electric mixer for two minutes.
- Following the preparation of the baking dish, pour the batter into it and bake it in an oven that has been preheated until a toothpick inserted in the centre comes out clean, which should take around forty minutes.
- Take the cake out of the pan and place it on a wire baking rack. Allow it to cool completely in the pan.
Frosting
- To ensure that the pineapple is equally coated with the pudding mix, combine the crushed pineapple that has been well-drained from one can with the pudding mix that comes in one pack in a medium bowl.
- Relax the mixture for a period of two minutes.
- Combine the thawed whip topping in one container by folding it in until it is well distributed.
- Make sure that the frosting is spread uniformly over the top of the cake, and if you so choose, garnish it with pineapple pieces that have been well drained and Maraschino cherries.
NOTES:
1 . Cake Mix –Disregard the instructions that are printed on the package when you are preparing this delicious pineapple cake.In spite of the fact that the cake mix is intended to enhance flavour and convenience, we can forget that it was printed there. We are going to combine all of the cake ingredients at the same time as we are combining them.Despite its peculiarity, it is quite easy to make and packed with flavour!
2 . Pineapple in the cake – As you add the pineapple to the cake batter, make sure to remember to leave only one can of pineapple in its original form. You should make sure that the juice is thoroughly incorporated. It imparts a significant quantity of flavour to the dish. The next step is to include an additional can of bananas that has been drained into the batter after it has been thoroughly combined, but before you pour it into the pan.
3 . Pineapple in the frosting – When you are making your frosting, make sure that the pineapple chunks are completely drained. Using this method will prevent the final product from becoming watery. If you want to garnish your drink, I recommend using pineapple and maraschino cherries, both of which should be drained thoroughly.
4 . Pan size – You have the option of preparing this cake in a 9×13 pan, as suggested, or you can alternatively attempt to build a layer cake by utilising two 9-inch circle pans.There is also the option of using a larger sheet cake pan. Because of the thickness that you desire, it is possible that you may need to prepare additional frosting.
NUTRITION:
- Serving: 1/12 of the recipe | Calories: 402kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated
- Fat: 12g | Cholesterol: 62mg | Sodium: 350mg | Potassium: 103mg | Sugar: 42g | Vitamin A: 90IU | Vitamin
- C: 4mg | Calcium: 9mg
