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Pineapple Sunshine Cake


Pineapple Sunshine Cake








• 1 box (20 oz.) yellow cake mix

1 can (20 oz.) pulverized pineapple and juice

4 eggs

1/2 glass vegetable oil

1 holder (8 oz.) whipped topping, thawed


1 powdered sugar cup

1 maraschino jolt cherries for embellish (optional)

fresh mint takes off for decorate (optional)

Pineapple Sunshine Cake

Pineapple Sunshine Cake



Preheat stove to 350°F (175°C). Oil and flour a 9-by-13-inch heating pan.


Combine cake blend, smashed pineapple, juice, eggs, and oil in a expansive bowl. Blend by hand or

utilize an electric blender on moo speed until well blended. Blend on medium speed until smooth,

almost 2 minutes.

Pour the player onto the arranged preparing sheet. Prepare in the preheated broiler for 25 to 30

minutes, or until a toothpick embedded into the center of the cake comes out clean.


Allow the cake to cool totally. Whereas the cake is cooling, combine the whipped topping and

powdered sugar in a medium bowl and blend until smooth.

Once the cake has cooled, spread the whipped topping blend over the best of the cake.

Garnish with maraschino cherries or new mint takes off if desired.

Refrigerate for at slightest 1 hour to permit flavors to merge some time recently serving.

Indulge in our light and reviving Pineapple Daylight Cake, reminiscent of a tropical heaven.

For more recipes click here

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