Pineapple Sunshine Cake

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.

1. Preheat the oven to 350F. Spray the inside of a 9×13 inch baking dish with nonstick spray.
2. Add the eggs, pineapple with juice, and oil to a large bowl and whisk to combine. Then whisk in the yellow cake mix.
3. Pour the batter into the prepared dish and spread it out evenly.
4. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
5. Let the cake cool completely before frosting, about 1 hour.
6. Once the cake is cooled, make the frosting.
7. Strain the crushed pineapple. Reserve the juice for the frosting and the crushed pineapple for topping.
8. Add the pineapple juice, whipped cream, and vanilla pudding mix to a large bowl. Whisk or beat to combine.
9. 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.

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

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