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.

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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
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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.

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@vanessakramerauthor

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
See also  Sugar-Free Caramel Sauce: Rich, Silky, and Guilt-Free

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.

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Pineapple Sunshine Cake

Prep Time 10 minutes
Baking Time 30 minutes
Total Time 40 minutes
Servings 12

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

Notes

Do not drain the pineapple; the juice adds moisture
Cool cake fully before frosting to prevent melting
Fold whipped topping gently to keep frosting light
Chill before slicing for cleaner pieces
Store covered in the refrigerator up to 4 days
Best served cold for a light, refreshing texture

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