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
Yum!! Made mine with a gluten free flour substitute. Turned out wonderfully! Also used my regular scratch cake dry mix instead of boxed. No issues!! The cake is thick like a sponge cake which holds the topping really well. I could eat the topping all on its own!! And i could see how doubling it would be nice too. The recipe as is is totally enough though. Thanks for sharing!!
I can’t wait to try this Pineapple Sunshine Cake. Looks delish.
I do have one quick question please….. do you just add the vanilla instant pudding to the whipping topping, right out of box…..or do I prepare pudding as directed? Thanks very much.
Correct, you simply add the pudding mix right into the whipped topping. No need to prepare it first.
Fantastic pineapple sunshine cake recipe . When I made this cake it was a big hit at the barbecue thanks for the recipe
I love this recipe but one quick question: can you freeze leftovers?
I have read you can but to wrap tightly with saran wrap, foil and freezer bags. How do you keep the icing from getting smashed?
Thank you in advance.
Sandy
Smashed🤣😂🤣
Freeze individual pieces first like on a plate or cookie sheet , then wrap and return to freezer. When ready to eat unwrap frozen, place on a serving plate and let sit at room temperature for about 30 minutes. Then enjoy!
I made this recipe for my family on Easter. I made exactly how the recipe said, but I added a half a package of cream cheese softened, to the frosting to help it stand up better. My family couldn’t keep their hands off of it. The cake was gone the next morning.
I made this into cupcakes and everyone loved them!!! Most commented on how great it was to have a great tasting cupcake that was not loaded with sugary frosting and sugar sprinkles!!! Thanks for sharing your recipe!!!!
Did you use the same oven temperature and length of cooking time? TYIA
Made this for a family Easter event. Everyone loved it! Thank you to Renee for mentioning her changes, which I followed. Happy about the extra frosting!!
First time I made it there wasn’t enough pineapple taste for me, so now I use 20 oz can of crushed pineapple with juice to cake mix and use Pillsbury pineapple cake mix. I doubled the cool whip ( so I have extra! Frosting is great by itself!) to 16oz and use 20oz can of pineapple with juice and 2 small or 1 large box of pudding. Cheesecake pudding is my favorite!
Love the sunshine cake. It didnt last long
.
I have made this recipe several times , it’s always delicious! I used pineapple cake mix today, It was really good too!
Could I make cupcakes with this recipe?
Yes!
Very good! Will make again!
Can I freeze it before icing it.
Yes!
I made your recipe. The only thing I changed is I put Mandarin oranges in as well. It looks good. It smells good and I hope it taste good for having it for dessert with company tonight. Thank you for the recipe.
I used banana creme instead. I made in 2, 8in rounds. I put a layer of frosting on first then a nice thick layer of bananas. topped with second cake and frosted whole cake. I added slices of bananas for garnish as well. I wanted to do coconut but my guys not a fan. This was absolutely delicious!!!!!!!!!
So you didn’t actually make the recipe that was posted, but a completely different one
The pineapple sunshine cake recipe was delicious!!! I made it for my husband’s birthday and he said it was the best birthday cake he ever had. I also sprinkled some pecans on top of the icing and it gave a little crunchiness to the frosting! The recipe was very easy to follow too!!!
Can’t wait to try other recipes!