Southern Pineapple Sunshine Cake Recipes

PINEAPPLE SUNSHINE CAKE

Pineapple Sunshine Cake image

This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It's the perfect cake for all things summertime, and for making on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!

Provided by Angela

Categories 9x13 Cakes Cake Recipes Dessert Fruit Desserts

Time 1h5m

Number Of Ingredients 8

Ingredients

1 box yellow cake mix
4 large eggs
1/2 cup oil ((I used coconut oil))
20 oz crushed pineapple ((with juice, not drained))
1 tsp vanilla extract
8 oz whipped topping ((thawed, Cool Whip - a 16 oz container can also be used))
5 oz instant vanilla pudding ((1 small box))
8 oz crushed pineapple ((with juice, not drained - I have also used larger cans, up to a 20 oz can before))

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.

Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 320 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

PINEAPPLE SUNSHINE CAKE RECIPE - (3.9/5)

Pineapple Sunshine Cake Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 11

Ingredients

CAKE:
1 box yellow cake mix (I used Betty Crocker Super Moist)
4 large eggs
1/2 cup vegetable oil
1 (20-ounce) can crushed pineapple in juice, DIVIDED (half of it will be used in the frosting)
4 tablespoons fresh lemon juice, divided
2 tablespoons water
FROSTING:
1 small (4 serving size) box instant vanilla pudding mix
Reserved bowl of the chilled pineapple-lemon mixture (about 1 1/8 cups)
1 (8-ounce) container Cool Whip, thawed

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.

SUNSHINE COCONUT PINEAPPLE CAKE

Sunshine Coconut Pineapple Cake image

This recipe is an old family favorite. My mother made it for us all the time, and now. I make it for any family. It tastes like a piece of sunshine.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1-1/2 cups packed brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups grated carrots
1 cup sweetened shredded coconut
1 cup chopped pecans
3/4 cup canola oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple
FROSTING:
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
Sweetened shredded coconut, optional

Steps:

In a large bowl, combine the first seven ingredients. Combine the oil, lemon juice and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple., Place in a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large , beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut if desired. Store in the refrigerator.

Nutrition Facts : Calories 447 calories, Fat 26g fat (10g saturated fat), Cholesterol 16mg cholesterol, Sodium 376mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

QUICK SUNSHINE CAKE

Quick Sunshine Cake image

This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.

Provided by Dmarcks

Categories Desserts Cakes Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice

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.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 42.9 g, Cholesterol 41.9 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 324.2 mg, Sugar 31 g

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