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!
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!
Video
Notes
Nutrition
If you like this Pineapple Sunshine Cake, then you might also like:
Skinny Chocolate Cake
Elaine Hughes says
This was delicious! However, I added 2/3 cup of water because, the batter seemed very thick. I’m glad I did that because, I think it would have been dry w/o it. The box recipe called for 1 cup of water so, I thought the rest of the liquid was made up with the pineapple juice. The cake really came out perfect.
The frosting was also very good. I didn’t have vanilla pudding, so I substituted Lemon pudding and it was delicious. You can vary this very basic recipe in so many ways! Thank you for sharing!
james edward rakieski says
varry good
Theresa says
I thought it was very sweet, but good! It came out a little dry. I don’t know if this is because I baked it in metal pan instead of glass or because I took it out of the pan to cool down and under a fan or a combination. Thanks for the recipe!
Darlene says
I used a store brand pudding mix for topping & topping was grainy. So I used mixer to whip in the dry pudding. It obviously changed the consistency but was no longer grainy. I opted to save the juice just in case so it’s just the pineapple. The cake itself was delicious and I’d make it again but the topping didn’t do it for me. Disappointed as I’ve wanted to try this recipe forever.
Jayne Bernal says
I absolutely love making this for others. I used pineapple cake mix and top the frosting with madarin oranges. It is fast and delicious. It is always a winner. Thank you for sharing.
Sindee Hernández says
Wondering if anyone has attempted cupcakes with this recipe, and if so how did they hold up?
LovesToBake says
Hi, I just did some today more than a dozen cup cakes. Except I did not have in hand Yellow Cake instead I found in my Pantry 1 box of French Deluxe Vanilla Cake and whole Pine apple in a can. I also chopped the pineapple since I did not have crushed measured 8oz. with its juice. ….1/3 canola oil
…3 eggs ….and last paper cup cakes….350 degrees for 20 mins but do watch your cupcakes since ovens vary, I really enjoyed it and so did my family. Light and fluffy. Good luck to you.🙂
Ashley says
They hold up really well. As cupcakes, I decorate them with pineapple slices and cherries. I agree with LovesToBake you have to watch them closely as they cook.
Perley A Alex says
I have made the pineapple cake several times its great & my brother love it i had to make it for his birthday!!
Margaret Johnson says
I’m confused…🤦♀️
You just add the pudding to the topping DRY or you follow pudding instructions on the box and THEN mix it with the topping??
Ashlyn Edwards says
You add it dry! No need to prepare the pudding.
Ana says
You add it dry…it helps to stabilize the whipped topping so it doesn’t get runny. You can do the same thing with fresh whipped cream-just add a small box of vanilla pudding to the whipped cream (I prefer to add it once the cream has stiffened a bit). Good luck and happy baking! 🙂
Rita Burgess says
Wondering if you could use a Angel Food cake mix for this?
Millie says
Do I use dry pudding or make it and then add?
Ashlyn Edwards says
Dry!
Holly Bilbrey says
It works best if you mix pineapple and pudding by hand then fold into whipped topping!
Brenda Dabbs says
Are you suppose to put in refrigerator?
Ashlyn Edwards says
I usually do to store it.
Cindy says
Its delicious
Can I freeze some of it?
Mel says
I made this cake a few times, and everyone loves the light, flavorful taste! I follow the direction, but the cake comes out very crummy; it falls apart very easily, do you have any suggestions? Thanks!
Ashley says
I’ve made this cake using one can of pineapple slices and one of the crushed. Instead of the crushed pineapple in the cake batter, follow the recipe and try substituting the water for the pineapple juice from the can of sliced pineapple. Save the slices for decorating the cake at the end. Make the frosting with the crushed pineapple. Assembly your cake like normal and decorate. I usually add the slices whole and put cherries in the middle of each one. They look super cute and helps with cutting the cake into even pieces. Also works well with cupcakes. Happy baking☺
Luciav says
Cake is delicious cold and I covered it in coconut!
Pearl Saldivar says
Omg….this is a super good cake…..you can never have enough!!!!!
MJ says
Can you make the frosting without the pudding?
Marlene Guerrero says
.Made this cake today .My husband already stoke a piece and it is for our company coming tomorrow.He loved it.
Charles Phillips says
Love this recipe. Have made this cake several times and it is simple and delicious., make it and you won’t be disappointed.
Norma says
I’m making this cake for the second time. The first time I ate the whole cake myself. What a soon to be cherished recipe this will become. Thank you
Vanessa Hilton says
This is our June 20th tradition for my husbands bday. He absolutely loves this cake. I have your recipe saved in my favorites. I don’t change a single thing. It is made just for our tastebuds.
Tonya says
Can you make a day ahead?
Ashlyn Edwards says
Yes!
Vannesia R. says
I am trying it tonight! I am doing something’s diffrent though! I used pinapple cake mix. And for the topping instead of vanilla pudding I am using cheesecake flavor! I will let you know how it turns out!!!!
Grace Danielle says
How did it turn out?
Kristi says
Made it, loved it. Have you tried substituting crushed strawberries for the pineapple with white cake mix and white chocolate instant pudding in frosting?
Barbara says
I made this delicious dessert yesterday to surprise my husband, he has such a sweet tooth. I added 4 Oz of softened cream cheese and 3 plus tablespoons of confectioners sugar to the frosting mixture. I also added toasted coconut to the top. Moist and so refreshing. Definitely a keeper.
Susie V says
You added the vanilla pudding too or just the cream cheese and confectioners sugar? Please do tell! I made this for he first time last week and it was delicious but cream cheese sounds sooooo amazing!
Mandy says
Omg the best pineapple cake Ever!
Liz says
Would a white box cake mix be ok? (Not yellow)
Ashlyn Edwards says
Yes!