Summer calls for desserts that echo the season’s joy and warmth, and the Southern Pineapple Sunshine Cake is a perfect example. This delightful dessert encapsulates the essence of summer with its blend of sweet, tangy pineapple, fluffy cake, creamy cool whip, and the satisfying crunch of pecans and coconut. Not only is it a breeze to make, but it also promises to be a showstopper at any gathering, from casual picnics to elegant summer soirees.
Ingredients:
- 1 box yellow cake mix
- 4 cups milk, divided
- 1/2 cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple
- 1 cup white sugar
- 5.1 oz box instant vanilla pudding
- 8 oz Cool Whip, thawed
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
Directions:
- Preheat and Prepare: Start by preheating your oven to 350°F. In a large mixing bowl, combine the yellow cake mix with 1 cup of milk, vegetable oil, and eggs. Stir until the mixture is smooth and well combined.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish or a 2-quart casserole dish. Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
- Pineapple Layer: While the cake is still warm, mix the crushed pineapple and sugar in a saucepan over medium heat until the sugar dissolves. Then, evenly pour this hot pineapple mixture over the warm cake, allowing the juices to seep in.
- Cool: Allow the cake to cool completely before moving on to the next layer.
- Vanilla Pudding Layer: Whisk together the remaining 3 cups of cold milk with the instant vanilla pudding mix until thick. Spread this thick pudding layer over the cooled pineapple layer.
- Final Touches: Finish by spreading a generous layer of thawed Cool Whip over the pudding. Sprinkle the top with chopped pecans and sweetened shredded coconut for that extra crunch and sweetness.
- Chill: Refrigerate the cake until it’s completely chilled and ready to serve.
Serving Suggestions:
This cake serves up to 12 people, making it an ideal choice for summer gatherings. Each serving is a delightful mix of flavors and textures that perfectly captures the spirit of the season.
Nutritional Information:
Each serving of this delicious summer cake contains approximately 444 calories, making it a sumptuous treat that’s worth the indulgence.
Conclusion:
The Southern Pineapple Sunshine Cake is more than just a dessert; it’s a celebration of summer itself. Its layers of moist cake, tangy pineapple, creamy vanilla pudding, and the crunchy topping of pecans and coconut make it a must-try for anyone looking to bring a taste of summer into their home. Whether you’re hosting a large gathering or simply enjoying a quiet moment at home, this cake promises to be a refreshing and satisfying treat.
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Southern Pineapple Sunshine Cake
- Total Time: 1 hour (plus cooling and chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Summer calls for desserts that echo the season’s joy and warmth, and the Southern Pineapple Sunshine Cake is a perfect example. This delightful dessert encapsulates the essence of summer with its blend of sweet, tangy pineapple, fluffy cake, creamy cool whip, and the satisfying crunch of pecans and coconut. Not only is it a breeze to make, but it also promises to be a showstopper at any gathering, from casual picnics to elegant summer soirees.
Ingredients
- 1 box yellow cake mix
- 4 cups milk, divided
- 1/2 cup vegetable oil
- 3 eggs
- 20 oz can crushed pineapple
- 1 cup white sugar
- 5.1 oz box instant vanilla pudding
- 8 oz Cool Whip, thawed
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F. In a large mixing bowl, combine the yellow cake mix with 1 cup of milk, vegetable oil, and eggs. Stir until the mixture is smooth and well combined.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish or a 2-quart casserole dish. Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
- Pineapple Layer: While the cake is still warm, mix the crushed pineapple and sugar in a saucepan over medium heat until the sugar dissolves. Then, evenly pour this hot pineapple mixture over the warm cake, allowing the juices to seep in.
- Cool: Allow the cake to cool completely before moving on to the next layer.
- Vanilla Pudding Layer: Whisk together the remaining 3 cups of cold milk with the instant vanilla pudding mix until thick. Spread this thick pudding layer over the cooled pineapple layer.
- Final Touches: Finish by spreading a generous layer of thawed Cool Whip over the pudding. Sprinkle the top with chopped pecans and sweetened shredded coconut for that extra crunch and sweetness.
- Chill: Refrigerate the cake until it’s completely chilled and ready to serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Claire! Thanks for all of these Yummy recipes. My love language is cooking/baking. These recipes are great.