Pineapple sunshine cake is by far my favourite dessert to make. My mother taught me to make it when I was 10 years old, and her father taught her when she was a child, as well. This recipe is a token of family bonding and a go-to for special occasions. While nothing too fancy, it is absolutely delicious.

My favourite story that comes to mind when I make this cake is the time that I made it for my boyfriend for our late Valentine’s Day celebration. It was our second Valentine’s Day together, and I wanted to do something special for him, so I of course made him a pineapple sunshine cake. This was the Valentine’s Day right before we got sent home for quarantine, and unsurprisingly, I forgot to throw away the cake before I left. Since I could not come back to campus during the original allotted times to gather my belongings, that cake sat in the refrigerator for about three months. I ended up hiring movers at the end of the semester to pack and ship all of my belongings since I was unable to return to campus myself. These movers were apparently unable to take anything to the garbage when they packed my boxes, so I just told them to leave it in a bag on the floor so my roommate could throw it out when she moved out. Now here’s the kicker: the cake wasn’t there when she moved out! I really hope the movers did not try to eat three-month-old cake!

I have bothered you with my stories for too long, so here is the long-awaited recipe:

Ingredients:

• 1 box of yellow cake mix

• 4 eggs

• ½ cup oil (canola or vegetable is fine)

• 2 8 oz cans of crushed pineapples with juice

• 1 8 o. container of whipped topping, thawed

• 1 box of instant vanilla pudding

Directions:

1. Preheat the oven to 350°F.

2. Grease a 9x13 pan with cooking spray.

3. Add the cake mix, eggs, oil, and 1 can of crushed pineapples.

4. Stir well.

5. Pour into greased pan and bake for 25-30 minutes.

6. Allow cake to cool for 30 minutes or until cool to the touch.

7. In another bowl, fold together whipped topping, the box of vanilla pudding, and the other can of crushed pineapples.

8. Once the cake cools, top it with the whipped topping mixture.

9. Do not wait three months to enjoy!