Let's Eat CAKE!

The cake I baked yesterday was sooooo light, sooooo fluffy, sooooo delicious that I KNOW I'll bake it again. We not only had one piece after dinner, we each had TWO!  Today our weekly trash pick up fellow got a large piece and we were so glad to share. I know already that his wife will want this simple recipe. I used the "Extra Creamy" Cool Whip and not the regular, sugar free or the light.

I am keeping the pan in the refrigerator even though it didn't say to because I want the topping to stay firm. 

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RECIPE - Pineapple Sunshine Cake

1 box yellow cake mix

4 eggs

1/2 C oil

1 (8 oz) can crushed pineapple with juice

Topping:

1 (8 oz) container whipped topping, thawed

1 small box instant vanilla pudding

1 (8 oz) can crushed pineapple with juice

Preheat oven to 350°. Spray a 9" x 13" pan with cooking spray or line with "Release" foil. In a large bowl, combine cake mix, eggs, oil and one can of crushed pineapple with juice. Mix well. Pour into prepared baking pan and bake for 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Allow to cool completely on a wire rack. In a medium size bowl, fold together the whipped topping, box of vanilla pudding and one can crushed pineapple with juice. Spread over top of cooled cake.  Recipe complements of "Yummy Stuff."

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