Sunshine Cake
1 box yellow cake mix
1/2 cup oil
4 eggs
1 8-ounce can crushed pineapple with juice
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
In a large mixing bowl, combine the cake mix, eggs, oil and ONE of the cans of pineapple with it's juice.
Mix until all combined then pour batter into the prepared pan.
Bake for about 35 minutes or until toothpick inserted comes out clean.
Allow to sit on wire baking rack until completely cooled.
Frosting
1 8-ounce can crushed pineapple with juice (3 tablespoons pineapple removed and patted dry)
1 3-ounce box vanilla instant pudding
1 8-ounce container Cool Whip
In a medium bowl, combine the pudding mix and the pineapple. Stir until blended.
Fold in the Cool Whip until combined.
Frost cake with pineapple frosting then scatter the reserved pineapple over the top.
Chill for several hours before serving.
Optional: Scatter pecans and coconut on top of frosting.
Let's make a cake!
Mix together the cake mix, the eggs,
the oil and ONE can of pineapple.
Pour into the prepared pan...
...and bake. Cool completely.
For the frosting, mix together the
pudding and the remaining can of
pineapple. Then fold in the Cool Whip.
Spread frosting on the cooled cake.
Slice, eat, enjoy!
