PINEAPPLE SUNSHINE CAKE

INGREDIENTS:

Cake:

1 box yellow cake mix

4 eggs

½ cup oil (I used vegetable oil)

1 (8 oz) can crushed pineapple with juice

Frosting:

1 (8 oz) container whipped topping, thawed

1 small box instant vanilla pudding

1 (8 oz) can crushed pineapple with juice

INSTRUCTIONS:

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.

Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.

In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!

NOTES

*I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!