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 was looking for a lighter dessert & this was it. Very good flavor without feeling over full. My cake didn’t stay together though. A bit crumbly, but I’ll make it again.
I made this several times for our church groups. It’s been a hit! I just love it and it’s pretty easy to make too.
The cake was a hit, and so verrry good.
This cake is so easy to make and so delightful. It is my Daughter’s favorite cake.
I actually use fresh whipped whip cream. And I add more pine apple then called. I garnish the top with pineapple and cherries
What is thr size of the cake mix
A 15.25 oz box.
Do I fold the whip topping and the powder vanilla pudding or do I make the pudding ? Thank you
Just fold the pudding mix directly into the whipped topping. Enjoy!
I made the pineapple sunshine. Its Delicious and so easy to make. Thank you
Can I use fresh pineapple instead of canned?
Hi Robyn, I haven’t tried it with fresh so I’m not sure how it would turn out. I think it would be ok, though, as long as your pineapple is really juicy.
Truly the pineapple sunshine cake is the best dessert,it’s so light and fluffy and taste like a ray of sunshine, thank you for sharing.
This recipe is great and we love this cake. I actually use a 20oz can of crushed pineapple in the cake mix and a 20oz can in the topping. We like the pineapple and it makes the cake so moist. Amazing!
Did you have to cook
The cake any longer?
So easy to put together but super delish! Always a hit regardless of the season or occasion. 👍
I made this for my partner’s 32nd bday last February and it was gone within the first hour after I finish singing happy birthday to him, he wants me to bake it for him again and I think I might add a sprinkle of coconut flakes to the whipped topping.
I’ve made this several times but I use butter golden cake and a 15 oz can of crushed pineapple and then for the frosting I use a large box of putting and a 15 oz can and then of course the rest of the ingredients as well. But this cake, either way, is delicious!!!
Can you use more pineapple than 8 oz in mix
Made it once previously but only had chunky pineapple and can whipped cream but it was a hit! I’m baking it again as I write using the exact ingredients. Awesome recipe thanks for sharing. PS question I assume it must be refrigerated?
Hi Janet! Yes, due to the Cool Whip frosting I recommend refrigerating it.
Hi Ashlyn and thank you for sharing the recipe. I wanted to know if I can invert the cake to cupcakes? If so, how long do I bake them for?
Hi Brenda, for cupcakes I would bake them for about 18-22 minutes. Enjoy!