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
Can I use a 20 oz can of pineapple and maybe omit an egg. Will that also work on the frosting as well I only have 20 oz cans and it’s hard to divide and get the right amount.
Hi Connie, I haven’t tried this recipe without the egg so I can’t tell you how it would turn out. I’m sorry!
Can you use a butter cake mix?
Sure!
I googled for a recipe using white cake mix and this one came up but it says use yellow cake mix. Will it still work?
Yes definitely!
Can you use applesauce instead of eggs & oil like a low calorie cake?
Sure!
Can this cake be made and frozen, then iced later after thawing?
I’ve never tried it with this cake before, but I freeze cupcakes all the time and it works fine! I think it would work fine.
I just made this cake twice now and it’s so easy and delicious. I’m taking it to Church tomorrow. Thanks
So glad to hear that, Betty!
Instead of vanilla pudding for the icing, wouls orange flavored pudding mix work?
You could definitely use that if you prefer!
Hi, this cake looks delicious! Do you think itvwpuls work if I used fresh pineapple instead of canned?
Hi Laura! I think that would be fine as long as you use a juicy one!
Do you think this could be made as a layer cake? Is it sturdy enough? Thanks!
Hi Jackie! I haven’t tried it but I believe others on here have made it with success!
Made this cake this weekend. Easy and delicious! I might add coconut to the frosting next time.
I’ve had this cake with toasted coconut added on top of cool whip instead of frosting…delicious!!!!!
I’m glad I found the recipe; thank you!
Made this cake this weekend. Easy and delicious! I might add coconut to the frosting next time.
So glad you enjoyed the cake, Patty!!
Will this work well as cupcakes? How long should they bake?
It should work just fine! I would bake at 350 and start checking them around 17-18 minutes.
I made this cake and it is delish! I added 1 extra egg used 1 cube melted butter in place of oil and it is moist and flavorful. Love the pineapple taste. Thanks for sharing.
Glad you enjoyed it! Thanks for your review!
Hi there..i have been making this for years! It’s sooo yummy! To make it a nice, cold summer treat, we poke the cake after cooling and poor some jello overtop (any kind !) And then refrigerate until firm. Then we add the “frosting “. The cake definitely has to be kept refrigerated but it’s Oh So Good!
Yum!! That sound delicious!
I see that the cake includes pineapple WITH juice. No comment is made as to the icing – does that also include the pineapple juice?
Hi there, yes the frosting includes the pineapple with the juice.
I made the Pineapple Sunshine cake for my card group on Thursday. It was such a big hit. I added 1 1/2 c. of chopped walnuts as topping which gave it a different flavor.
Love the idea of adding walnuts, Inez!
I’ve made this WONDERFUL cake many times now, with a different twist each time…..sprinkling toasted coconut or toasted almonds on top. Tasty!
This looks great, I can’t wait to try it! Thank you for the recipe.
Hope you enjoy it!
This is my all time. Favorite. My daughter in law asked me what my favorite cake was. I sent her this recipe. She made it for my birthday. I brought a piece home for my husband to try. My husband loved it. I am now making a cake for him. I used coconut oil instead of the regular oil. Coconut oil is healthier for you. Best cake ever? Thank you for the recipe.
Wonderful Toni! Glad you love the recipe so much! Great tip with the coconut oil, too!
Thank you read an article from a cardiologist who recommended coconut oil rather than vegetable oil.. thanks for info. Have all ingredients to make.