Pineapple Sunshine Cake Recipe 395

PINEAPPLE SUNSHINE CAKE

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.
• In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined.
• Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake.
• Remove the cake from oven when done and place on a wire cooling rack to cool completely.
• While the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use.
• Spread the frosting over the pineapple sunshine cake once completely cooled.

SUNSHINE CAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.

QUICK SUNSHINE CAKE

Steps:

• Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
• Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
• While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

ORANGE SUNSHINE CAKE

Steps:

• Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
• Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
• To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.

PINEAPPLE PUDDING CAKE

Steps:

• Preheat oven to 350°. Prepare cake mix batter according to package directions; pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

PINEAPPLE SUNSHINE CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350° F. Spray a 13x9" baking pan with cooking spray. Divide the can of pineapple and juice in HALF into 2 separate bowls. (You should have about 1 1/8 cups in each bowl.) Stir 2 tablespoons fresh lemon juice into each bowl. Place one bowl of it in the refrigerator until ready to make the frosting. In a large mixing bowl and using a mixer on medium speed, beat the cake mix, eggs, oil, water, and 1 "bowl" of the crushed pineapple-lemon mixture until combined well, 2 - 3 minutes. Pour into baking pan and bake for 27 - 30 minutes, or until center tests done with a wooden toothpick. Cool completely on a wire rack before frosting. Make the Frosting: In a medium mixing bowl, whisk together the reserved bowl of chilled pineapple-lemon mixture and the dry pudding mix until smooth and thickened. Using a rubber spatula, gently fold in the Cool Whip until no yellow streaks remain. Spread over the top of cooled cake. NOTE: If a pineapple garnish is desired, after halving the can of pineapple and juice into 2 bowls, reserve 2 - 3 tablespoons of pineapple from the bowl to be used in the frosting (before adding the lemon juice). Drain it on paper towels before garnishing top of cake.

PINEAPPLE SUNSHINE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Spray a 9x13 pan with cooking spray. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple. 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, vanilla pudding mix, and 1 can crushed pineapple. Spread over the top of cooled cake. Enjoy! Note: I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!