Description
A moist and refreshing cake with pineapple, coconut, and pecans.
Ingredients
Scale
- 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 oven to 350°F (175°C).
- In a large bowl, mix cake mix, 1 cup milk, vegetable oil, and eggs until smooth.
- Pour batter into a greased baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
- In another bowl, combine crushed pineapple with juice, sugar, and instant pudding mix.
- Fold in 3 cups of milk and let it thicken.
- Spread the pineapple mixture over the cooled cake.
- Top with Cool Whip, pecans, and coconut.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- Can substitute walnuts for pecans if desired.
- Adjust sweetness by modifying sugar amount.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Southern Pineapple Sunshine Cake