When my sister is in town, we EAT! Since my hubby and I are on a diet, there hasn’t been any yummy sweets in my house. For Easter, my sister made a Sunshine Cake and I had one bite! It killed me to only have one bite but one was all I needed to know that it was a delicious, light and fluffy cake.
- 1 box Yellow Cake Mix
- 1/2 cup Vegetable Oil
- 1 can Crushed Pineapple
- 4 eggs
- 1 pint Whipping Cream
- 1/4 cup Sugar
Preheat your oven to 350 degrees. In a stand mixer with the whisk attachment, mix the cake mix, oil, 1/2 can of the crushed pineapple (reserve the other half in a tight container in the fridge) and eggs. Lightly coat the inside of a 9 X 13 baking dish with butter and pour the cake mix in. Bake for 25 – 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 30 minutes.
In a stand mixer with the whisk attachment, whip the whipping cream on medium speed and slowly add the sugar and mix until it is light and fluffy and peaks start to form. Store the whipped cream in the refrigerator until ready to serve your cake.
Slice a piece of cake and top with a big dollop of whipped cream and a spoonful of left-over crushed pineapple on top!