Pineapple Sunshine Cake

Step 1

Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.

Step 2

In a medium mixing bowl, mix together the cake mix, canned crushed pineapple with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla and mix with a hand-held electric mixer for 2 minutes.

Step 3

Pour the batter into prepared baking dish and bake in preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.

Step 4

Cool, the cake in the pan, set on a wire baking rack, until completely cooled.

Step 5

In a medium bowl combine the well-drained crushed pineapple and the pudding mix until the pineapple is evenly coated with the mix. Let mixture sit for 2 minutes

Step 6

Fold in the thawed whip topping until evenly combined. Spread frosting even over top of the cake and garnish, if desired, with well-drained pineapple tidbits and Maraschino cherries.