Ingredients:
1 box of yellow cake mix
1 3-ounce box of vanilla pudding (not sugar-free)
4 eggs
1/2 cup of oil
1 cup of milk
1 16-ounce can of crushed pineapple (undrained)
1 cup of sugar
Cream Cheese Frosting:
1 8-ounce package of cream cheese (softened to room temperature)
1/2 cup of softened butter (to room temperature)
3 cups of confectioner’s sugar
1/2 cup of chopped pecans (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, oil, and milk.
Beat the mixture with an electric blender for 1 minute until well combined. Scrape down the sides of the bowl and continue to beat for an additional 2 minutes.
Stir in the undrained crushed pineapple and sugar. Mix until all ingredients are evenly incorporated.
Pour the cake batter into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese frosting. In a separate bowl, beat together the softened cream cheese and butter until smooth.
Gradually add the confectioner’s sugar to the cream cheese mixture, beating until the frosting is creamy and well combined.
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Optionally, sprinkle chopped pecans over the frosting for added texture and flavor.
Slice and serve your delicious Pineapple Sunshine Cake! Enjoy!
Notes: You can store any leftover cake in the refrigerator to keep it fresh
