Pineapple Sunshine Cake Recipes

Steps:

• Carefully cut off the top of the pineapple and set it aside. With a large spoon, scoop out the core and flesh from the pineapple and the top crown. Discard the core, cut up the flesh into chunks and reserve with the juice. Dry out the hollow pineapple the best you can with a paper towel.
• In a large bowl, mix the cake mix, eggs, vegetable oil, 1 cup of the pineapple juice and 3/4 cup of the pineapple chunks. Pour the cake batter into the hollowed-out pineapple to fill it three-quarters of the way to the top. Reserve the leftover batter for another use (perhaps a second pineapple? Or cupcakes?!). Microwave on high until the cake is baked, about 10 minutes. A skewer should come out clean. Remove from the microwave with a kitchen towel because it's super hot on the outside, let cool for 15 minutes.
• While the pineapple is cooling, make the topping: In a small bowl, combine the remaining pineapple chunks (you should have about 1/2 cup) and the brown sugar and microwave on high for 1.5 to 2 minutes. Mix well with a spoon and let cool slightly.
• Top the pineapple cake with the sugared pineapple, some whipped topping and chopped maraschino cherries. Sprinkle with a bit of brown sugar for the crunch and because it looks pretty. Serve with the pineapple crown on top. Find a long spoon and dig in!

Steps:

• Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
• Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
• While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

Steps:

• Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
• Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
• Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
• For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixing bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
• Cool in pan or wire rack for 15 minutes.
• Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple.
• Cool completely before serving.
• Top with whipped cream if desired.