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a baking dish full of pineapple cake with a slice taken out
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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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings
Calories 244kcal

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

*I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!

Nutrition

Calories: 244kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 253mg | Potassium: 77mg | Sugar: 23g | Vitamin A: 85IU | Vitamin C: 2.6mg | Calcium: 77mg | Iron: 0.8mg