Ingredients:
- 1 box (20 oz.) yellow cake mix
1 can (20 oz.) crushed pineapple and juice
4 eggs
1/2 cup vegetable oil
1 container (8 oz.) whipped topping, thawed
1 powdered sugar cup
1 maraschino jar cherries for garnish (optional)
fresh mint leaves for garnish (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan.
Combine cake mix, crushed pineapple, juice, eggs, and oil in a large bowl. Stir by hand or use an electric mixer on low speed until well mixed. Mix on medium speed until smooth, about 2 minutes.
Pour the batter onto the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely. While the cake is cooling, combine the whipped topping and powdered sugar in a medium bowl and mix until smooth.
Once the cake has cooled, spread the whipped topping mixture over the top of the cake.
Garnish with maraschino cherries or fresh mint leaves if desired.
Refrigerate for at least 1 hour to allow flavors to meld before serving.
Indulge in our light and refreshing Pineapple Sunshine Cake, reminiscent of a tropical paradise.
