Sweet pineapple sunshine cake is a quick and easy potluck favorite dessert made with yellow cake mix, crushed pineapple, and a fluffy whipped pineapple frosting.
Why this recipe works
This pineapple sunshine cake couldn’t be easier to make. It’s essentially just a yellow cake mix that’s infused with crushed pineapple and its juices. You can take the easier route and top it with store-bought Cool Whip or make your own homemade stabilized whipped cream to mix together with a box of instant vanilla pudding and even more pineapple juice for a light and fruity frosting.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – What we love the most about this recipe is the convenience of its ingredients. Grab a yellow cake mix, oil, eggs, and a can of crushed pineapple with juice. The pineapple will give this cake incredible moisture and sweeten it up even further.
FROSTING – Wait to make the frosting until the cake is cooled, and then once it’s made, immediately spread it on the cake. This is because the frosting starts to set and stiffen immediately thanks to the instant pudding mix. For the frosting, you can use either homemade stabilized whipped cream or store-bought Cool Whip.
How to Make Pineapple Sunshine Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Spray the inside of a 9×13 inch baking dish with nonstick spray.
- Add the eggs, pineapple with juice, and oil to a large bowl and whisk to combine. Then whisk in the yellow cake mix.
- Pour the batter into the prepared dish and spread it out evenly.
- Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
- Let the cake cool completely before frosting, about 1 hour.
- Once the cake is cooled, make the frosting.
- Strain the crushed pineapple. Reserve the juice for the frosting and the crushed pineapple for topping.
- Add the pineapple juice, whipped cream, and vanilla pudding mix to a large bowl. Whisk or beat to combine.
- Immediately spread the frosting evenly on the cooled cake. Sprinkle the crushed pineapple on top.
Frequently Asked Questions & Expert Tips
Store pineapple sunshine cake sealed with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
Yes, you can freeze this cake. Don’t add the frosting until you are ready to serve, it’s easy enough to whip up the day of.
Serving Suggestions
Pineapple sunshine cake is the perfect dessert for Easter, potlucks, barbecues, and summer gatherings. Serve at room temperature or chilled, whichever way you prefer! Optionally top with shredded coconut if desired and enjoy.
More Pineapple Recipes
- Pineapple Cake
- Pineapple Poke Cake
- Pineapple Quick Bread
- Pineapple Dream Dessert
- Pineapple Upside Down Bundt Cake
- Pineapple Pound Cake
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Pineapple Sunshine Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake
- 4 large eggs
- 8 ounces crushed pineapple with juice, 1 can
- ½ cup vegetable oil
- 15.25 ounce yellow cake mix
Frosting
- 8 ounce crushed pineapple 1 can
- 4 cups whipped cream like Cool whip or homemade stabilized whipped cream
- 3.4 ounce instant vanilla pudding mix 1 box, dry mix only, do not prepare the pudding
Things You’ll Need
Before You Begin
- A few lumps in the batter are fine. For the best texture, be careful not to over-mix.
- Wait to make the frosting until the cake is cooled, and then once it’s made, immediately spread it on the cake. This is because the frosting starts to set and stiffen immediately because of the instant pudding mix.
- For the frosting, either stabilized whipped cream or store-bought Cool Whip work well.
- If you want to use Cool Whip, you would need approximately 12 ounces. That’s 1 1/2 of the regular sized containers.
Instructions
- Preheat the oven to 350F. Spray the inside of a 9 by 13-inch baking dish with nonstick spray.
- Add the eggs, pineapple with juice, and oil to a large bowl, and whisk to combine. Then whisk in the yellow cake mix.
- Pour the batter into the prepared dish and spread it out evenly.
- Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
- Let the cake cool completely before frosting, about 1 hour.
- Once the cake is cooled, make the frosting.
- Strain the crushed pineapple. Reserve the juice for the frosting and the crushed pineapple for topping.
- Add the pineapple juice, whipped cream, and dry vanilla pudding mix to a large bowl. Whisk or beat to combine.
- Immediately spread the frosting evenly on the cooled cake. Sprinkle the crushed pineapple on top.
Nutrition
Amanda Davis
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Bonnie Goldman says
Once I made this for work and it’s all the rave. People keep requesting I make this (not to mention sharing the recipe)
Super moist , not too sweet simply delicious
Ashley says
I just made this and the entire center fell flat. I have NEVER had a cake fall like this. I’m also a very experienced cook! It’s tastes amazing though!
Carol says
I loved this recipe. Making it again soon for a family brunch.
Lucinda Irby says
Am interested in your future work: Thank you.
Irene says
Can I bake this in a bundt pan?
Amanda Davis says
According to most charts online, a 13×9 pan can be converted to a bundt pan, yes.
Irene Ross says
The Good News is that the cake was absolutely delicious! BUT I wouldn’t recommend using a bundt pan as I was very unhappy with the results. The texture is too light and airy and the fruit makes it stick even more so– bundt pans are tricky under the best of circumstances.
My pan is top-of-the-line, I greased and floured it properly (even using a pastry brush so I could get in all the nooks and crannies) and it wouldn’t budge. Even the steaming method, which is widely considered foolproof, didn”t work. The bottom-line: It broke in four pieces. I hid it the best I could and sent people home with chunks. (The guest of honor got the biggest hunk)
Amanda Davis says
Good to know. I’m glad you still loved it, thank you for sharing your results!
Judy says
Do I use the 8 oz can of pineapple and its juice in the cake and then another 8 ox can drained for the topping? Thank you.
Amanda Davis says
Hi Judy. The recipe instructions at the end of the post state:
CAKE
Add the eggs, pineapple with juice, and oil to a large bowl, and whisk to combine. Then whisk in the yellow cake mix.
FROSTING
Strain the crushed pineapple. Reserve the juice for the frosting and the crushed pineapple for topping.
Add the pineapple juice, whipped cream, and dry vanilla pudding mix to a large bowl. Whisk or beat to combine.
Immediately spread the frosting evenly on the cooled cake. Sprinkle the crushed pineapple on top.
Hope that helps
Anne says
I only have cool whip but no more pineapple juice. Is there any other liquid I could add instead? I do have vanilla pudding
Amanda Davis says
Do you have fresh pineapple then instead of canned?
MandaFern says
I normally add orange juice if I dont have enough pineapple.
Susan says
I’m pretty excited to give this a go. I have a sugarfree yellow cake mix, sugar free pudding and sugar free cool whip but I also have heavy cream, homemade whipped topping sounds heavenly. I have done sugar free pistachio pudding in the cake mix and it is heavenly. I have also some a cream cheese frosting sweetened with Splenda. It was pretty darn good. I’m excited to have new options, thank you.
Jane perry says
This seems like a wonderful cake to make . Can it be made as a double layer cake? ( 8 inch )
Amanda Davis says
Yes that should be fine!