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
Is the cake mix size the new 15.25 oz. or the old 18.25 oz?
Newer size!
Following the, recipe. I, added coconut in, the, cake mix with 1/4 cup unsweetened applesauce, 1/4 vegetable oil.Frosting; I, used cool whip,lemon pudding, sprinkled coconut, and chopped walnuts on top. Very Good.
Yummy. Will make it again.
If you add coconut, walnuts, lemon pudding, gluten free flour and apple sauce, you aren’t making this recipe. I made it exactly as specified and it is very good. Maybe next time I will make it with chocolate chips and tofu but I won’t comment on that because it isn’t this recipe then .
Love it
Great, moist cake. Thanks for sharing! By the way, what size box cake mix did you use and what brand? Thanks for the reply.
I, used 15.25 oz, Pillsbury yellow cake mix. it, was on sale for 1.00 a, box.
Delicious cake for a summer get-togeether.
This cake looks so light and fluffy. I have never had pineapple in a cake, but I definitely want to try it.
My kids really loved it!! It was a huge hit!
What an amazing recipe!! I love the big pineapple flavor all throughout! And the whipped topping is basically perfection on ANYTHING! Makes a great fruit dip too!
This looks so delicious. I just can’t wait to try it this evening itself 🙂
Made this tonight and then found I was out of vanilla pudding so I substituted pistachio pudding and some pre made cream cheese icing along with the Kool Whip and pineapple for the topping. It was delicious and only had a slight green tint to it.
Like others, I made some changes. I used a 9 x 13 pan, added a tsp of coconut flavoring and some unsweetened coconut flakes. Instead of the 1/2 c. oil, I used 1/4 cup unsweetened applesauce and a little less than 1/4 c. oil. Also used butter yellow cake mix from Betty Crocker. For the icing, I made a glaze of fresh lemon juice, powdered sugar and tiny bit of water.
Delicious, simple recipe! Thanks for sharing.
Bev
I have made this cake, but a little differently. I will share my changes…I use butter instead of oil (results in a more from scratch taste and texture), pineapple cake mix, lemon pudding in the topping, and top with coconut.
I did the very same thing!! Butter for oil, pineapple cake mix, lemon pudding and coconut. It was great.
Hi, I just came across this recipe and it sounds delicious. I have a question. What is the purpose of adding the pudding to the cool whip?
Hi Lucy, it makes the frosting nice and fluffy and gives it good flavor. 🙂
Making the cake now. However, I discovered that I have a lemon cake not a yellow cake. Making it anyway. I’ll let you know. Keep your fingers crossed.
What Whipped topping do you use? Cool whip?
Yes!
Can you add coconut to the icing?