Pineapple Sunshine Cake

This Pineapple Sunshine Cake is a light, fluffy, and refreshingly sweet dessert that’s perfect for any occasion. With its tropical flavor and creamy topping, it’s a crowd-pleasing treat that comes together easily and delivers a burst of sunshine in every bite.

Why You’ll Love This Recipe

This cake is ideal for gatherings, potlucks, or summer parties. Its simple preparation makes it accessible to both novice and experienced bakers, while the moist texture and bright pineapple flavor make it irresistible. The whipped topping combined with pudding creates a creamy finish that complements the cake perfectly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Yellow cake mix

• Eggs

• Crushed pineapple (with juice)

• Vegetable oil

• Instant vanilla pudding mix

• Whipped topping (such as Cool Whip)

Directions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the cake mix, eggs, oil, and crushed pineapple (with juice). Mix until well combined.

3. Pour the batter into a greased 9×13-inch baking dish and smooth the top.

4. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

5. Allow the cake to cool completely.

6. In a separate bowl, mix the instant vanilla pudding with crushed pineapple and fold in the whipped topping.

7. Spread the topping evenly over the cooled cake.

8. Refrigerate for at least 1 hour before serving for best results.

Servings and timing

This recipe yields approximately 12–15 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Chill time: 1 hour
Total time: About 1 hour 40 minutes

Variations

• Pineapple-Coconut Cake: Add shredded coconut to the topping or batter for a tropical twist.

• Citrus Burst: Incorporate orange zest into the cake batter for a citrusy layer of flavor.

• Nutty Topping: Sprinkle chopped pecans or walnuts on top of the whipped layer for a crunch.

• Gluten-Free Version: Use a gluten-free yellow cake mix to suit dietary needs.

• Cream Cheese Whip: Replace whipped topping with a cream cheese-based frosting for a richer texture.

Storage/Reheating

Store any leftover cake covered in the refrigerator for up to 4 days. This cake is best served chilled and does not require reheating. Avoid freezing as the whipped topping may separate or change texture upon thawing.

FAQs

What kind of pineapple should I use?

Use canned crushed pineapple in juice, not syrup, for the best flavor and moisture.

Can I make this cake ahead of time?

Yes, it’s even better when made a day in advance as it allows the flavors to meld.

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but make sure it’s finely crushed and juicy for the right texture.

Is it necessary to drain the pineapple?

No, the juice adds to the moisture and is essential for the cake’s texture.

Can I use homemade whipped cream instead of whipped topping?

Yes, but it may not hold up as long in the refrigerator. Stabilized whipped cream is a good alternative.

Can I freeze this cake?

Freezing is not recommended due to the whipped topping, which may not thaw well.

What type of cake mix should I use?

A standard yellow cake mix works best for this recipe, but white cake mix can be substituted.

How do I prevent the topping from becoming watery?

Ensure the cake is fully cooled before adding the topping, and refrigerate it promptly after assembling.

Can I add fruit to the topping?

Yes, mandarin oranges or maraschino cherries make excellent decorative and flavorful additions.

Can I make this cake in a different pan size?

Yes, you can use two 8-inch round pans or a bundt pan, adjusting the baking time as needed.

Conclusion

Pineapple Sunshine Cake is a delightful dessert that combines ease of preparation with a fresh, tropical flavor profile. Whether served at a summer gathering or simply enjoyed as a weeknight treat, this cake is sure to become a favorite. Its light texture and sweet pineapple topping make it an irresistible addition to any dessert table.