Traeger Pineapple Sunshine Cake
Traeger Pineapple Sunshine Cake is an easy dessert in a cast iron skillet cooked on the Traeger pellet grill, a bright and refreshing treat!
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 15 ounce box yellow cake mix
- 4 eggs
- 1 stick butter at room temp
- 1 cup milk (or water)
- 2 8 oz cans crushed pineapple
- 1 8 ounce container whipped topping (I used Cool Whip) thawed
- 1 3.4 ounce package instant vanilla pudding
- Optional: maraschino cherries
Instructions
- Put the yellow cake mix, eggs, butter, and milk in a bowl. Use a hand mixer to beat on medium speed for a minute. Fold in one can of the crushed pineapple.
- Grease a 9x13 dish or 12 inch cast iron skillet (or line with parchment paper). Pour the cake batter in.
- Set the Traeger to 350 degrees. Place the cake on the grill grate for 30 to 40 minutes. Let cool.Note: Can also be baked in a 350 degree oven for 25 to 35 minutes.
- Put the whipped topping, vanilla pudding mix, and remaining can of crushed pineapple in a bowl. Stir until combined.Note: Save some of the pineapple to garnish the cake if desired.
- Spread the topping on the cooled cake and garnish with the crushed pineapple that was set aside and maraschino cherries if desired.