I were given this recipe from one of the lovable girls I used to work with whilst we have been dwelling in Kansas. allow me inform ya, my midwestern pals are a few UH-mazing cooks!
I continually say that southern food is my consolation meals, but ya know what? Kansas girls… now they recognise how to make a few proper food!
I love to make this Sunshine Cake for Easter or summer time barbecues and it in no way lasts for long. when I made it earlier this week, my son snuck a piece from the corner before i was able to image it.
He came going for walks to me and stated, “Mama! That cake is the first-class within the entire international!”
It changed into difficult to be mad at him for cake-thievery with a candy remark like that. He need to be learning the way to butter me up.
Ingredients
- Cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup oil (I used vegetable oil)
- 1 (8 oz) can crushed pineapple with juice
Frosting:
- 1 (8 oz) container whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 (8 oz) can crushed pineapple with juice
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
- In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
- Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
- In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
Please Visit @belleofthekitchen.com For more instructions!
