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
Have you ever used a pineapple cake mix instead of yellow?Just curious if that would be overboard or not?
I have never used one personally, but other readers have shared that they have done so with success!
I just made this tonight. It came out excellent. I used a Jiffy cake mix and cut the recipe in half. I used a half of the pudding mix and half of an 8oz can of crushed pineapple for the cake with the other half for the frosting. Used an 8×8 inch square pan. Came out light and moist. Great easy recipe.
Glad you enjoyed it, Michele!
Did you use half the eggs and half the oil?
Yes – she says to halve the recipe – so use 1/2 of all ingredients – the Jiffy cake mix is 1/2 the size of a regular box of cake mix – 2 eggs, 1/4 cup oil and in this recipe you only need 1 can of the crushed pineapple and you divide it in half one part goes in the cake batter – the other part in the frosting and both parts include the juice. As far as the frosting goes – Just use 1/2 of box of dry pudding mix and 1/2 of the Cool Whip the that 2nd part of the pineapple with juice – also I find it’s best to mix the dry pudding mix with the pineapple and juice then fold in the cool whip – it just seems to incorporate better that way. Watch the baking time since this is a smaller dish it will cook faster.
Aloha,
I realize this post is from a couple of years ago but for anyone finding this recipe now please be aware that any cake recipe containing oil should never be overmixed. Doing so will cause your cake to fall in the middle. Tip I learned when making carrot cake. Needless to say this cake looks delish! I plan on making it soon.
Awesome tip, Gale!
I never use oil, I ALWAYS use butter
Will this recipe work for making it in a bundt cake instead of a Pyrex pan?
Hi Courtney! I haven’t tried it in a bundt pan before but I’m sure it would work just fine!
Do you premix the pudding or just mix it straight from the box into the cool whip and pineapple?
You just mix it up the pineapple and cool whip. No need to prepare it first!
I find it works better to mix the dry pudding into the pineapple and juice – it just incorporates better then fold in the Cool Whip.
Do you use crushed pineapple for the2 8oz?
Hi Leslie, yes it is crushed pineapple with the juice.
DOES THIS NEED TO GO IN THE FRIDGE AFTER FROSTING
Hi Nancy! Yes, I do store it in the fridge.
Try using Mandarin oranges in the cake mix. I have used the juice from the oranges instead of water in the cake mix. Also 3 nine inch cake pans. Also do not use the juice in the frosting. We actually call this Cold Cake since we keep it in the refrigerator. Great summer cake.
I would like to make this for Easter , can I make it today and freeze it without the frosting on it , then make the frosting Sunday morning. But I would take the cake out of the freezer on Friday.
HI Lorraine, I’ve never tried freezing this cake before. I think the method you describe would be the best way to go about it, though! Let me know how it turns out!
CAN I USE A BUNDT PAN?
Hi Kristen, I’ve never made this in a bundt pan before, but I don’t see why you couldn’t. Let me know if you give it a try.
I’m wanting to make this for a gathering tomorrow. When is the best time to make it? Should I make it today and refrigerate it or is it best to make it a couple hrs before leaving?
So sorry to just be seeing your comment now, April! I think it tastes great either way, and I usually do refrigerate leftovers. How did it turn out for you?
I used a box of Dunkin Hines French Vanilla because that is what I had on hand (I only use DH cake mixes…(I think it’s a superior cake mix, my opinion). Also, I added some sweetened shredded coconut to the topping and chopped pecans on top. Cake was great. As far as mix cakes versus scratch cakes, I do both. Depends on time constraints and “laziness” factor! I love both. Don’t be a cake snob! It’s all good!!!
Love the addition of the pecans and coconut! Glad you’re enjoying the cake!
I just made this cake but with a few modifications. I used coconut cream pudding and added a slash of rum extract for the topping. Taste like a Pina Colada.
YUM!!! Love those additions!
Love this cake!!! I’m diabetic and used sugar-free cake mix, unsweetened applesauce instead of oil, sugar-free pudding mix and sugar-free whipped topping, it was delicious. All the oil does is provide moisture, applesauce does the same. Thanks for recipe on Pinterest.
So glad you are enjoying the recipe, Lou, and that you have made it work for you!
I tried this sunshine pineapple cake and the cake itself was hard and dry!!! The frosting was awesome I’m not sure what I did wrong to get a hard dry cake plz give me input!!!!
Hi Germaine, sorry for the late response. I’ve been sick and taking a break. I am so sorry to hear your cake came out hard! I have never had that happen, it’s always a very moist cake! Do you have a thermometer to check your oven temp? My thought would be that maybe your oven was too hot or that it was cooked a bit too long.
Such a yummy recipe!
I used WHITE CHOCOLATE instant pudding, instead of vanilla, and it’s super yummy too!!!
Mahalo Ashlyn!!!
Sincerely,
Nellie
Yum yum yum!!! Glad you enjoy it, Nellie!
May I use pineapple in syrup?
Hi Mary, I’ve never tried it with pineapple in syrup only pineapple in juice. The syrup might be a little too thick. Let me know if you try it .
Can I use a white cake mix?
You sure can!