Ingredients
– 1 box of yellow cake mix
– 1 cup crushed pineapple (undrained)
– 1/4 cup vegetable oil
– 4 large eggs
– 1 cup shredded coconut
– 1 cup powdered sugar
– 1/4 cup milk
– 1 teaspoon vanilla extract
– Optional: a maraschino cherry for garnish
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9×13 inch baking pan
– Measuring cups and spoons
– Rubber spatula
– Cooling rack
Step-by-Step Instructions
To start making my Southern Pineapple Sunshine Cake, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with its juice), vegetable oil, and eggs together. I find that using an electric mixer on medium speed makes this process smooth and fluffy, combining all the ingredients beautifully. Remember to scrape down the sides of the bowl to ensure everything is mixed well. The sweetness of the pineapple starts to create a lovely aroma, and I can hardly wait to pop it in the oven! (See the next page below to continue steps…)