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.Â
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
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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
Latest posts by Amanda Davis (see all)
- Christmas Tree Pull Apart Bread - December 2, 2024
- Homemade Turkey Gravy - November 25, 2024
- Watergate Salad - November 21, 2024
Tricia` says
I just made this for my partner’s 34th birthday because he loves Pineapple, omg let me tell you no basic frosted birthday cake can put a smile on his face like this one did.
Riselyn says
Once I frost the cake , do I need to refrigerate it? How long before eating it can I frost it?
Katelyn says
Hi! How many containers of cool whip would this be?
Amanda Formaro says
Approximately 12 ounces. That’s 1 1/2 of the regular sized containers.
Nancy says
Can this cake be double layer and out of pan?
Vicki says
Can you use canola oil, instead of vegtable oil??
Amanda Formaro says
Yes
Barbara says
Hello this is a good cake to take to a church social easy to make and so delicious. Barbara Kelley Odessa Texas.🇨🇱
Sheryll says
Very easy to make. Which is good as it goes fast😀. Definitely worth trying.
Moncita A Sweitzer says
Awesome
Dolores Lake says
Superb
Karen Allen says
Looking real yummy can’t wait to try it
Janet says
How think is the cake itself, before added frosting, after it’s cooked?
Jo Grimes says
My family makes a similar cake we call “Pea Picken” Cake. Only we use Mandarin Oranges in the cake batter instead of pineapple but the frosting/icing recipe is the same.
Irma says
What is yellow cake mix and how many cups is that
Amanda Formaro says
Yellow cake mix is a boxed mix that has everything but the wet ingredients needed. Here’s an example https://www.picknsave.com/p/duncan-hines-classic-yellow-cake-mix/
Cindy says
Is the pineapple sweetened or unsweetened?
Amanda Formaro says
Canned pineapple in juice, not syrup. I don’t believe I’ve ever seen mention of sweetened or unsweetened on the can.
Jodi says
I used pineapple tidbits instead of crushed pineapple. I wonder if that was a bad idea???
Amanda Formaro says
I’m sure it was fine, how did it turn out?
Evelyn says says
I use Canola oil in my cake which is similar but named Pineapple Dream.. I include the entire can of pineapple in the icing. It works well and limits the straining process. It is so good.
Kelz Wells says
Awesome Recipe
D says
So do I need 2- 8oz cans of crushed pineapple???
Amanda Formaro says
Yes, the recipe calls for 2 cans, one for the cake and one for the frosting. This is listed in the printable version at the end of the post. Hope that helps!
Lisa Sawyer says
I wondered the same on either one or two cans. I’m so glad you ask
Patricia heriot says
We had a BBQ with family & friends. Well to make things short. They all loved it..I was hoping thier would some left for later a snack lol. But their was not one piece left. They said did u make this I just said I have my own chef lol. Thank you Amanda.😊🇨🇦🌺
Stela says
Thank you for another great recipe! I am going to try it tomorrow!
Norma Welch says
In the south, we call this a Pig Pickin’ cake. And make it in 3 layers. It’s my favorite summer dessert.
Vicki Tims says
Pig Pickin’ cake has mandarin oranges and pineapple. This is a pineapple sunshine.
Judy says
Do I make the instant pudding or just and the dry to the whipped cream?
Amanda Formaro says
You don’t prepare the pudding, just add the dry mix as instructed in the recipe :)