Pineapple Sunshine Cake
Pineapple Sunshine Cake is one of those desserts that looks almost too simple until you take the first bite. It’s light, moist, and unexpectedly bright, with pineapple woven through every layer. I’ve made this cake for potlucks where it disappeared faster than anything else on the table, and the reason is its ease and balance. Nothing feels heavy, nothing feels overworked, and it always tastes like it belongs at a happy gathering.

Why This Cake Is a Crowd Favorite
This cake leans into simplicity while delivering flavor that feels fresh and cheerful.
- Soft, tender crumb with no dryness
- Pineapple flavor that stays light, not syrupy
- Minimal ingredients and no complicated steps
- Stays moist for days
- Easy to dress up or keep casual
Ingredients
Cake Batter
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- ½ cup vegetable oil
- 1 can (20 oz) crushed pineapple in juice, undrained
Whipped Topping Frosting
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 tub (8 oz) whipped topping, thawed
Optional Garnishes
- Shredded coconut
- Maraschino cherries
- Crushed pineapple (well-drained)
Instructions / Method
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C)
- Grease a 9×13-inch baking dish
Step 2: Make the Cake Batter
- In a large bowl, combine cake mix, eggs, oil, and crushed pineapple with juice
- Mix until smooth and well blended
Step 3: Bake
- Pour batter into prepared dish
- Bake for 30–35 minutes
- Cake should be golden and set in the center
Step 4: Cool Completely
- Let cake cool fully before frosting
- This prevents the topping from melting
Step 5: Make the Frosting
- Whisk pudding mix with cold milk until thick
- Fold in whipped topping gently
Step 6: Frost and Chill
- Spread frosting evenly over cooled cake
- Chill at least 1 hour before serving
Preparation & Baking Time
- Prep Time: 10 minutes
- Bake Time: 30–35 minutes
- Chill Time: 1 hour
- Total Time: About 1 hour 45 minutes
- Servings: 12–15
Texture and Flavor Notes
This cake is all about lightness.
- Cake stays fluffy yet moist
- Pineapple adds natural sweetness and freshness
- Frosting is creamy without being heavy
- Chilled texture makes it especially refreshing
It’s the kind of dessert people don’t realize they’ve eaten two slices of.

Helpful Tips for Best Results
- Use crushed pineapple with juice, not syrup
- Cool the cake completely before frosting
- Fold whipped topping gently to keep it airy
- Chill before slicing for clean pieces
- Garnish just before serving for best look
Serving Suggestions
Pineapple Sunshine Cake is best served cold.
- Perfect for summer gatherings
- Pair with iced tea or lemonade
- Add extra fruit on the side
- Serve as a light finish to heavy meals
Storage and Make-Ahead Tips
Refrigerator
- Store covered for up to 4 days
Freezer
- Freeze unfrosted cake layers if needed
- Frost after thawing for best texture
Transporting
- Keep chilled and covered during travel
Easy Variations
Tropical Sunshine Cake
- Add shredded coconut to batter
- Garnish with toasted coconut
Mandarin Pineapple Cake
- Add drained mandarin oranges to batter
Pineapple Cream Cheese Frosting
- Replace pudding frosting with cream cheese-based topping
Lighter Option
- Use sugar-free pudding mix
- Reduce frosting layer thickness
Common Mistakes to Avoid
- Draining the pineapple
- Frosting a warm cake
- Overmixing the batter
- Skipping chill time
- Using heavy frosting alternatives
Frequently Asked Questions
Can I make this cake ahead?
Yes, it tastes even better after chilling overnight.
Does this cake need refrigeration?
Yes, because of the whipped topping frosting.
Can I use homemade whipped cream?
You can, but stabilize it or serve the same day.
Can I make this in a round pan?
Yes, but adjust baking time accordingly.
Is this cake overly sweet?
No, the pineapple keeps it balanced and light.
Why This Cake Always Brings Smiles
Pineapple Sunshine Cake earns its name. It’s bright, easy, and quietly irresistible, the kind of dessert that fits any occasion without trying too hard. Whether you’re serving it at a party or slicing into it straight from the fridge, it delivers exactly what it promises—simple, sunny comfort.

Pineapple Sunshine Cake
Ingredients
- Cake Batter
- 1 box yellow cake mix 15.25 oz
- 4 large eggs
- ½ cup vegetable oil
- 1 can 20 oz crushed pineapple in juice, undrained
- Whipped Topping Frosting
- 1 package 3.4 oz instant vanilla pudding mix
- 1 cup cold milk
- 1 tub 8 oz whipped topping, thawed
- Optional Garnishes
- Shredded coconut
- Maraschino cherries
- Crushed pineapple well-drained
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish
- In a large bowl, combine cake mix, eggs, oil, and crushed pineapple with juice
- Mix until smooth and well blended
- Pour batter into prepared baking dish
- Bake for 30–35 minutes until golden and center is set
- Cool cake completely before frosting
- Whisk pudding mix with cold milk until thick
- Gently fold whipped topping into pudding mixture
- Spread frosting evenly over cooled cake
- Chill at least 1 hour before serving
