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’ve made this cake twice. It’s a crowd pleaser. Thanks for the recipe!
Very good. Easy to make.
Refrigerated or left out ?
I recommend putting leftover cake in the fridge.
Anyone try this with gluten free cake mix?
This cake is sooo refreshing and so easy ti make. I will make again.
Loved it. Making it for the 3rd time for memorial day
Best summer cake to have. Everyone loves it!
Instant pudding or the cook pudding
Instant pudding.
I made it for my husband and sprinkled pecan pieces on top. It was very good. Tried to attach picture but couldn’t get it to paste to comment.
Would Lemon instant pudding work for the Icing. Love the cake
Hi Pam, I haven’t tried lemon pudding before but it should work. I’m not sure what the flavor would be like; let us know if you try it!
The pineapple cake is delicious! I added shredded coconut on top, which made it extra good. 🙂
Do you prepare the instant pudding or add it dry?
It’s added in dry.
I made this tonight and we LOVED it! This will be my “usual” at any gathering now.
Should this cake be kept refrigeratorated? It’s delicious thx
Hi! Yes, I recommend keeping it in the fridge.
I made this cake with my grandchildren for their papapeno…(grandpa Jose).
He doesn’t like sweets much. This cake was a huge hit….my granddaughter to a piece home to her daddy and he feels the same way about sweets. My daughter called this morning and asked for this recipe…he also loved it! We will be making this cake for our cook outs this summer. The recipe is already in my recipe box. This is so great for the kids to help with. My granddaughter wants to make a blueberry version. Thank you so much for sharing this recipe.
This will be the second time I made the pineapple cake with cake mix .I have to admit I love it.my problem I will not share this with any one ,.
Huge hit!! Will be a regular dessert from now on ☀️☀️