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 make this with a sugar free cake mix, vegan cool whip and vegan keto pudding mix. Also no egg but instead 1/4 cup applesauce and 2 tablespoons of corn starch. By making it this way it’s vegan and a lot less sugar plus still amazing!!! Thank you!!!
I too used a sugar free yellow cake mix, eggs, healthy request oil and unsweetened pineapple. For the topping I use sugar free cool whip, sugar free vanilla pudding and the unsweetened pineapple can. Love making this more diabetic friendly!
Can this cake be made the day before a brunch??
Yes, it works great to make it ahead.
I made the cake and my family absolutely loved it.
I used mandarin orange in my cake. For the inside. It turned out lite.
Thanks for a delicious recipes
Can I do the recipe with vanilla cake mix,?
¥es!
what is whipped topping in store? is it the can or what?
The frozen kind like Cool Whip.
Does the vanilla pudding need to be prepared before adding to whipped topping or just the dry pudding mix?
No, just add the dry mix.
Can I make this with pineapple cake mix? I’m thinking about adding walnuts and maraschino cherries along with pineapple on top. Making this for my Bunco group.
Yes you could do that. The pineapple flavor will be a bit more intense.
Would this still work with homemade yellow cake vs box mix?
Hi Jen, I’ve never tried it with a homemade cake mix so I’m not sure how it would turn out. If you try it, please let me know how it goes.
So far I’ve made this recipe twice in ONE WEEK. It’s that good and that easy.
The BEST cake!!!! My son’s favorite and I am asked to make it every birthday!! Thank you! Fool proof and perfect!
Love this cake easy to make but I think I will layer it the next time I make it.
I love making this cake.
This was perfect! Not too sweet but sweet enough. I baked this cake in a round baking pan and since the frosting is very light, it doesn’t stick to the sides all the way, so next time I’ll use a square pan. My husband and I really enjoyed this recipe and it was so easy to make. During the last five minutes of baking, I turned up the temperature to 355 degrees because the middle was still uncooked.
I have made this cake 6 times so far and it is the best cake on the face of the Earth. I have given the receipes to many people usually after the have eaten it.
Do you refrigerate the finished cake after it has been finished? I thought I would bcuz of whipped topping.
Yes, I usually do.
My grandma made this with mandarin oranges/juice in the “frosting” instead of pineapple. That is how I’ve always made it. (She called it Pig Cake and I’ve seen it listed that way before online, too.) She was another Kansas cook! I will have to try it with pineapple in the frosting.