Pineapple Sunshine Cake is a light and fluffy dessert infused with crushed pineapple and topped with a creamy whipped topping. It's an easy-to-make cake that's perfect for any occasion, bringing a burst of sunshine to your table.

Why You’ll Love This Recipe

I love how this cake combines the tropical flavor of pineapple with the simplicity of a boxed cake mix. It's quick to prepare, making it ideal for last-minute gatherings. The creamy topping adds a delightful contrast to the moist cake, creating a dessert that's both refreshing and satisfying.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box yellow cake mix
4 eggs
½ cup vegetable oil
1 (8 oz) can crushed pineapple with juice

For the Frosting:

1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with juice

Directions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, combine the cake mix, eggs, oil, and 8 oz can of crushed pineapple with its juice. Mix well until the batter is smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
In a medium bowl, fold together the whipped topping, instant vanilla pudding mix, and 8 oz can of crushed pineapple with its juice until well combined.
Spread the frosting evenly over the cooled cake.
Optionally, reserve a small amount of pineapple to sprinkle on top for garnish.

Servings and Timing

Servings: 16
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes

Variations

Coconut Twist: I sometimes add shredded coconut to the frosting for an extra tropical flavor.
Nutty Addition: Chopped pecans or walnuts can be sprinkled on top for added crunch.
Layered Cake: For a more elegant presentation, I bake the cake in two round pans and layer them with frosting in between.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Since it contains whipped topping, I avoid leaving it at room temperature for extended periods. I don't recommend reheating this cake, as it's best enjoyed chilled.

FAQs

What type of whipped topping should I use?

I use a store-bought whipped topping like Cool Whip, but homemade whipped cream can also work if stabilized properly.

Can I make this cake ahead of time?

Yes, I often prepare it a day in advance. The flavors meld beautifully when it sits overnight in the refrigerator.

Is it possible to freeze this cake?

I prefer not to freeze it, as the texture of the whipped topping can change upon thawing.

Can I use fresh pineapple instead of canned?

I stick with canned crushed pineapple for this recipe, as it provides the right texture and moisture content.

How can I make this cake lighter?

I sometimes use a sugar-free cake mix and light whipped topping to reduce calories.

Conclusion

Pineapple Sunshine Cake is a delightful dessert that brings a taste of the tropics to any occasion. Its ease of preparation and refreshing flavor make it a go-to recipe in my collection. Whether for a family gathering or a casual get-together, this cake is sure to impress.

Pineapple Sunshine Cake

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Author: Sue
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35-40 minutes
Yield: 16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Pineapple Sunshine Cake is a light and fluffy dessert infused with crushed pineapple and topped with a creamy whipped topping. It's an easy-to-make cake perfect for any occasion, bringing a burst of sunshine to your table.

Ingredients

1 box yellow cake mix
4 eggs
½ cup vegetable oil
1 (8 oz) can crushed pineapple with juice
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding mix
1 (8 oz) can crushed pineapple with juice

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, combine the cake mix, eggs, oil, and 8 oz can of crushed pineapple with its juice. Mix well until the batter is smooth.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
In a medium bowl, fold together the whipped topping, instant vanilla pudding mix, and 8 oz can of crushed pineapple with its juice until well combined.
Spread the frosting evenly over the cooled cake.
Optionally, reserve a small amount of pineapple to sprinkle on top for garnish.