Pineapple Sunshine Cake

Ingredients

• 1 box yellow cake mix
• 2 cans (8-ounces) crushed pineapple, (juice from 1 can reserve for use in the cake, the second drained and discarded)
• 4 large eggs
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 can (15-ounces can) crushed pineapple, (juice well drained)
• 1 pack (3.5-ounce) instant vanilla pudding mix
• 1 (16-ounce) container frozen whipped topping, (thawed)
• 2 cans (15-ounce can) pineapple tidbits (drained)
• maraschino cherries (rinsed and drained)

Instructions

1. 1

   --- Cake: ---

2. 2

   Preheat oven to 350° (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.

3. 3

   In a medium mixing bowl, mix together the cake mix (1 box), canned crushed pineapple with the juice of ONE can, eggs (4), sugar (1/4 cup), vegetable oil (1/4 cup), and vanilla (1 teaspoon) and mix with a hand-held electric mixer for 2 minutes.

4. 4

   Pour the batter into the prepared baking dish and bake in preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.

5. 5

   Cool the cake in the pan, set on a wire baking rack, until completely cooled.

6. 6

   --- Frosting: ---

7. 7

   In a medium bowl combine the well-drained crushed pineapple (1 can) and the pudding mix (1 pack) until the pineapple is evenly coated with the mix. Let the mixture sit for 2 minutes

8. 8

   Fold in the thawed whip topping (1 container) until evenly combined. Spread frosting evenly over the top of the cake and garnish, if desired, with well-drained pineapple tidbits and Maraschino cherries.