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
I made this last month and wow we love it! Making it this week again. Love how easy and delicious this is!
I made this cake tonight and turned it into a jello poke cake. I used the Sonic ocean water gelatin. Just have to wait overnight and frost it in the morning. Can’t wait to try it tomorrow!!!!
Thanks for the recipe and your Facebook page is awesome 👌 👍
I think this will be good for my Easter cake. Looks lite and easy. After a big dinner a lite desert will be just the thing. I think I will decorate with food colored coconut,and maybe some Jelly Belly jelly beans. Thanks for the recipe. CF
What a great idea for Easter. Thank you Catherine!!
I have made this cake frequently-
Thanx it is a winner!!!!
This was so easy, so delicious, & so quick!!! Made it while I was waiting to pull dinner together — let it cool in entryway & after we ate, just frosted & cut up. Great dessert — I had a piece & a half. Wouldn’t change a thing & know guests will love it. Thank you Belle‼️😘
I know this recipe and have made this cake for nearly 40 years, however you’re missing an ingredient or two….
On top of the pineapple add a layer of cool whip and put a maraschino cherrie for each slice. Now that’s pineapple cream cheese dessert cake! Try it next time, you’re welcome!
This cake is absolutely delicious!!
**Heather Marie Reid – the recipe calls for Cool Whip already & yes it is delicious**
This is a Belle cake not your recipe. There’ no cream cheese in this recipe and the topping is wonderful as is.
Loved this cake 🎂! Just made it tonight. Used 20 oz. can pineapple and divided it. Added Madagascar vanilla bean paste and Madagascar vanilla powder for more vanilla flavor. Was moist and delicious. Baked for 25 min. My hubby enjoyed it immensely. Sliced some strawberries on top of cake slices. Gonna add shredded coconut 🥥 when I make it again!
Can I use angel food cake mix instead?
Sure!
Love love love!!! I’ve made this at least five times over the last 12 months. The 2nd time I didn’t have vanilla pudding so I added lemon. A great addition! I now add a package of lemon pudding to both the frosting and the cake. It goes very well with the pineapple.
Thank you for the lovely ‘sunshine cake’
I love lemon Mary! What another awesome idea. I will definitely try your version on Easter. My two favorites: lemon and pineapple.
In addition to pckg of vanilla pudding in the frosting? Or just a substitution? Thanks
This is my go-to sugar-free dessert. I’ve taken it everywhere and gotten a ton of compliments. I make it exactly as it’s written. Yum!
Could this be made with canned mangos?
I haven’t tried that, but I think it would work fine. Let me know if you try it!
Do any leftovers need to be refrigerated?
Yes, I prefer to refrigerate leftovers because of the whipped cream.
I’ve made this twice in one week.it was so good we could not get enough of it. You need to keep refrigerated as it has cool whip in the icing…it is very moist. I used olive oil instead of vegetable oil.
I changed the amount of pineapple to 20oz for both the batter and topping. I also doubled the amount of whipped cream and added vanilla jello to the batter as well. Came out very moist and delicious.
Can you use a bundle cake pan?
I add coconut flakes on top of frosting.
Very dry. Followed he recipe to the letter. And only cooked it for 24 minutes. Next time I add a 16 oz can instead of 8 oz. Very disappointed.