Pineapple Sunshine Cake
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!
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.
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!
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!
Recipe: Pineapple Sunshine Cake
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
If you like this Pineapple Sunshine Cake, then you might also like:
Skinny Chocolate Cake
This cake is so tasty and fresh. I’m making it now, with this being the 8th or 9th time in less than a year!
I’ve made this several times Maria, your liquid is the eggs, oil, and juice from the can of pineapple.
Is the pudding included in the whipped topping added dry or prepared as pudding?
Dry
Absolutely delicious
Are you suppose to use water or milk? It seems your batter would be really thick without some sort of liquid .
The juice from the pineapple is all of the liquid you need
These look delicious! I’d love to make them as cupcakes too!
This looks so simple and easy! I’m saving this recipe 🙂 Thanks
I lost my recipe for this! I’m glad to come across this one, I love pineapple sunshine cake!
This was delicious! However, I added 2/3 cup of water because, the batter seemed very thick. I’m glad I did that because, I think it would have been dry w/o it. The box recipe called for 1 cup of water so, I thought the rest of the liquid was made up with the pineapple juice. The cake really came out perfect.
The frosting was also very good. I didn’t have vanilla pudding, so I substituted Lemon pudding and it was delicious. You can vary this very basic recipe in so many ways! Thank you for sharing!
varry good
I thought it was very sweet, but good! It came out a little dry. I don’t know if this is because I baked it in metal pan instead of glass or because I took it out of the pan to cool down and under a fan or a combination. Thanks for the recipe!
I used a store brand pudding mix for topping & topping was grainy. So I used mixer to whip in the dry pudding. It obviously changed the consistency but was no longer grainy. I opted to save the juice just in case so it’s just the pineapple. The cake itself was delicious and I’d make it again but the topping didn’t do it for me. Disappointed as I’ve wanted to try this recipe forever.
I don’t understand the rating when clearly the grainy issue was because of an off brand product. No one else had that issue.
I absolutely love making this for others. I used pineapple cake mix and top the frosting with madarin oranges. It is fast and delicious. It is always a winner. Thank you for sharing.
Wondering if anyone has attempted cupcakes with this recipe, and if so how did they hold up?
Hi, I just did some today more than a dozen cup cakes. Except I did not have in hand Yellow Cake instead I found in my Pantry 1 box of French Deluxe Vanilla Cake and whole Pine apple in a can. I also chopped the pineapple since I did not have crushed measured 8oz. with its juice. ….1/3 canola oil
…3 eggs ….and last paper cup cakes….350 degrees for 20 mins but do watch your cupcakes since ovens vary, I really enjoyed it and so did my family. Light and fluffy. Good luck to you.🙂
They hold up really well. As cupcakes, I decorate them with pineapple slices and cherries. I agree with LovesToBake you have to watch them closely as they cook.
I have made the pineapple cake several times its great & my brother love it i had to make it for his birthday!!
I’m confused…🤦♀️
You just add the pudding to the topping DRY or you follow pudding instructions on the box and THEN mix it with the topping??
You add it dry! No need to prepare the pudding.
You add it dry…it helps to stabilize the whipped topping so it doesn’t get runny. You can do the same thing with fresh whipped cream-just add a small box of vanilla pudding to the whipped cream (I prefer to add it once the cream has stiffened a bit). Good luck and happy baking! 🙂
Wondering if you could use a Angel Food cake mix for this?