Our Easter + Recipe | Pineapple Sunshine Cake

                                                          Our Easter Brunch Table

      Spring has finally arrived and it was a glorious Easter day!  Our day started with going to Easter Sunday worship service at St. Peter Lutheran church.  It was a beautiful service----the altar was adorned with dozens of white lilies and pink azaleas.  The choir sang the 'Hallelujah Chorus' perfectly and the sermon was all about our Risen Lord and Savior Jesus Christ!  He is risen, indeed!  Alleluia!                
      As beautiful as it was, it wasn't the same without mom being there.  Keith's mom broke her hip in March and she has been unable to go to church over the past month.  The good news is that she is making a remarkable recovery and may be able to go to Erich's Conformation that is coming up soon!

                                               The Boys in their Sunday best by the '52 Chevy.

      This year we colored eggs Saturday night.  For brunch I kept it simple---- we had hard boiled eggs, bacon, toast and jelly with orange juice.  Erich asked 2 days before Easter, "am I going to get an Easter basket this year?" The Easter Bunny delivered!  

       We celebrated Easter dinner at mom's house. Keith's sisters Cheryl, Michele, brother-in-law Dan and brother Brian came over. Keith's sister Teri and brother-in-law Keith went to visit with their daughter Shelby and son-in-law Frank and their daughter Esther this year.  We had a nice time together and mom loved the food.  For dinner we  had a spiral glazed ham, scalloped potatoes, my baked beans, green bean casserole, stuffed celery, deviled eggs and dinner rolls.  Keith's brother Brian brought a pound cake and fresh berries.  I brought a 'Pineapple Sunshine' cake.  I've been wanting to make this cake ever since I saw it on line last year.

                                                             Pineapple Sunshine Cake
                                                                                                               Preheat oven 350*F

Cake:
1  box yellow cake mix
4  room temperature eggs
1/2  cup canola oil
1  8 oz. can crushed pineapple with juice

Topping:
1  8 oz container of whipped topping,  thawed
1  small box vanilla instant pudding
1  8  oz. can crushed pineapple with juice

Grease and flour 9 x 13 cake pan

In a large bowl combine cake mix, eggs, oil, and 1 can of crushed pineapple with juice.  Mix together on medium-low speed with electric mixer til well combined.

Pour in to cake pan and spread evenly.  Bake 25--30 minutes til toothpick comes out clean when inserted the in middle of the pan.  Completely cool cake in pan on wire rack.

In medium size bowl, fold whipped topping with pudding and crushed pineapple with juice.  Spread mixture evenly on cake and refrigerate.
Recipe adapted from here. 

      Erich loves this cake---he's always willing to try dessert recipes.  This one is so easy to make and it's light, fluffy deliciousness!  I have a few more recipes I've been wanting to make and share.  Hopefully--- I can find the time to post them soon! 
                                   
                                      I hope everyone had a blessed Easter with their loved ones.
                                  Enjoy this springtime season.  Seems like time has been flying by!
                                                      
                                                                            ~Marcie