Take a trip to the tropics with this fruity pineapple sunshine cake.
Ingredients
Baking spray with flour
1(15.25-oz.)
yellow cake mix
3large eggs
1/2cupcanola oil
3cupswhole milk, divided
1(20-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
can crushed pineapple in juice, undrained
1(8-oz.)
cream cheese, at room temperature
1(5.1-oz.)
vanilla instant pudding mix
1(9-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Coat a 13- x 9-inch baking pan with baking spray with flour.
Pour batter into prepared pan, spreading into an even layer.
Poke cake:
Poke warm cake all over using handle of a wooden spoon.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pour crushed pineapple with juices over warm cake, spreading evenly with a spatula.
Let cool completely in pan on a wire rack, about 1 hour.
Pour pudding mixture over cooled cake, spreading into an even layer.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add toppings:
Top with thawed whipped topping, and sprinkle with toasted pecans and coconut chips.
Refrigerate, uncovered, 2 hours before serving.
Pineapple Sunshine Cake vs.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But there are a few differences to note.
If you love one cake, you’ll probably love the other too.
Yes, you heard that right.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
After all, whipped topping has a tendency to break down over time.
Then, wrap and refrigerate up to three days or freeze for up to three months.
Frequently Asked Questions
you could substitute traditional whipped topping in the place of coconut, if preferred.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If using shredded coconut, toast lightly before using to top the cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
