Pineapple Sunshine Cake – A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser!

A close up of a piece of cake on a white plate

Today’s recipe is simple, easy, and delicious, y’all. I wanted to share it with you before the weekend because this would be the perfect, easy addition to your Easter spread.

a baking dish full of pineapple cake with a slice taken out

I got this recipe from one of the lovely ladies I used to work with when we were living in Kansas. Let me tell ya, my midwestern friends are some UH-mazing cooks!

I always say that southern food is my comfort food, but ya know what? Kansas girls… now they know how to make some good food!

A close up of a slice taken out of a pineapple cake in a baking dish

I love to make this Sunshine Cake for Easter or summer barbecues and it NEVER lasts for long. When I made it earlier this week, my son snuck a piece from the corner before I was able to photograph it.

He came running to me and said, “Mama! That cake is the best in the whole world!”

It was hard to be mad at him for cake-thievery with a sweet comment like that. He must be learning how to butter me up.

Have a wonderful Easter y’all!

a baking dish full of pineapple cake with a slice taken out
4.93 from 352 ratings

Pineapple Sunshine Cake

Yield: 16 servings
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser!

Ingredients

Cake:

  • 1 box yellow cake mix
  • 4 eggs
  • 1/2 cup oil, (I used vegetable oil)
  • 1 (8 oz) can crushed pineapple with juice

Frosting:

  • 1 (8 oz) container whipped topping, thawed
  • 1 small box instant vanilla pudding
  • 1 (8 oz) can crushed pineapple with juice

Instructions
 

  • Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  • In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
  • Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
  • In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!

Notes

*I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!
Cuisine: American
Course: Dessert
Calories: 244kcal, Carbohydrates: 34g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 253mg, Potassium: 77mg, Sugar: 23g, Vitamin A: 85IU, Vitamin C: 2.6mg, Calcium: 77mg, Iron: 0.8mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

a slice of pineapple cake on a plate

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