Pineapple Sunshine Cake

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Pineapple Sunshine Cake is a delicious and simple layered cake dessert. If you’re in a hurry you can buy a premade pound cake, like Sara Lee), or you can use a yellow cake mix and make layers.

I usually make a few pound cakes at the same time and freeze them. Then if I have to throw a dessert together quickly, I can just make this pineapple cake.

Pineapple Sunshine Cake

1 prepared pound cake
1 small box instant vanilla pudding mix
1 (20 oz) can crushed pineapple in juice, chilled
Half of 8-oz container of Cool Whip or 1 1/2 cups of stabilized whipped cream

1. Cut the pound cake lengthwise into thirds, creating 3 long layers.
2. In a mixing bowl, whisk together the dry pudding mix and the can of undrained pineapple.
3. Fold in Cool Whip, (don’t beat) and set aside to thicken.
4. Set one layer of the cake on a serving dish; top with one-third of the pineapple mixture. Add the 2nd cake and another 1/3rd, and then the final layer of cake and the final 1/3rd of the pineapple mixture
5. Refrigerate for at least 30 minutes before serving.

If you’d prefer you can bake a yellow cake mix (follow the directions on the box) and use 2 8″ round pans to make the layers. Or cut each of the layers in half and make a 4 layer cake, etc.

Or just bake the cake in a 9×13 pan and spread the pineapple topping over the entire top. Decorate with maraschino cherries & bits of pineapples if you want to dress it up a bit.

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