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
Love this recipe! If you make the night before or have leftovers, should it be refrigerated?
Was wondering the same thing 😉
Yes due to the whipped topping it needs to be refrigerated.
Made this for my adult daughters birthday. We all thought it was yummy!!
Cake*
Loved this cake. Instead of cool whip I made my own with heavy cream it was sooo good.
My family enjoyed it very much. It was different and refreshing. I did change it though to gluten free and dairy free. Which was very easy. Thumbs up all the way!
Latina here. So I added a mixture of tres leches over the cake after taking it out of the oven and before adding the topping and it took it to the next level.
If you want to try it’s 1/2 cup sweetened condensed milk, 1/2 cup whole milk, 1/2 cup heavy cream mixed together. I poke the cake with a knife all over and drizzle the tres leches on top.
I made for a Birthday brunch. Everyone loved it, easy to make and great for a party.
Am I supposed to put the dry mix of pudding in the topping or actually make the box of pudding as directed and then add it to the cool whip etc? Thanks
Just add in the dry mix!
i was about to ask the same. thank u for the response. Making it now!
do you have to put it in the frig when finished?
What size is vanilla pudding?
It’s the small size, about 3 oz.
How about adding a can of condensed milk to the toppings? If too much liquid maybe exclude the vanilla pudding. Or, mix as directed but use the condensed milk as a poke cake then add toppings per directions? Love to add calories????
Im in the middle of baking this and the topping alone is so good I cant quit eating it. Hope I save some for the cake! I was shy an egg so I 3/4 the recipe except for the topping anyway.
Lolol I know my first time making this I said the same thing … yum
Can o make it a night before?
Sure!
I just loved it . Amazing cake.
Do we make the pudding or just use the powder?
Just use the powder.
Everyone LOVED this cake, whole cake was gone in one evening. I give this cake an A+++++++
Really great and easy recipe! Thank you for sharing. I would like to try the lemon and coconut next time. Sounds amazing!
I used a Duncan Hines Butter Recipe cake mix and added a small box of instant vanilla pudding and a little more pineapple with juice-about 1/4 cup. Came out delicious! Cooked it at 350 degrees for 20 minutes.