Gluten Free Pineapple Sunshine Cake
This recipe seriously is incredible. You can easily make it dairy free as well... (we do most of the time) It's pretty much a Piña Colada in cake form!
Ingredients
Vanilla Cake
- Make cake as directed on package in a 9x13' pan see below in the notes for perfect vanilla cake recipe.
Toppings
- 15 oz can Pineapple Tidbits (do not drain)
- 8 oz Container Cool Whip Topping For dairy free use So Delicious Whipped Topping
- 8 oz Cream Cheese at room temperature. For dairy free use kite hill cream cheese.
- 3.4 oz Jello Instant Pudding Mix
- 1 cup Milk dairy free, use your favorite almond milk
- 1 cup Coconut, shredded optional- but oh so good!
Instructions
Cake and Pineapple
- Make cake according to package or for the perfect vanilla cake recipe click HERE
- Let cake cool for 5 minutes and then poke holes throughout the warm cake with the back handle of the spoon .
- Pour pineapple over the cake (along witth the juice) The juice will absorb and make the cake even more moist and flavorful.
- Chill in the refrigerator for 1 hour.
Topping
- Put softened cream cheese, pudding mix and milk in a large mixing bowl.
- Mix until smooth, you don't want to see clumps of cream cheese.
- Fold in whipped topping and coconut.
- Spread mixture evenly over refridgerated cake. Store in fridge until ready to serve!
Notes
Best vanilla cake recipe HERE.
I have made this recipe for years and it is such a crowd pleaser- especially in the summer when you want a cool treat! Just this last weekend I added the coconut flakes for the first time and wow was that a party in our mouths!
We generally make this recipe dairy free and it is so amazing. Using Kite Hill Cream Cheese and So Delicious Whipped topping is key!
For more mouthwatering recipes grab my top 16 Baking with Coral Cookbook!
