Pineapple Sunshine Cake

This Pineapple Sunshine Cake is a light and refreshing dessert, perfect any time. A pineapple cake topped with a fruity whipped pudding frosting.

Pineapple Sunshine Cake

You guys! I have a bright and sunny dessert for y’all today! This cake much needed if you ask me! 

We took a trip to the beach a few weeks ago and I just can’t get it out of my mind. Not that I want to … the beach is my happy place – and oh, how I’ve missed it! I’ve been feeling kinda bummed and wanted a little treat. I immediately thought of this Pineapple Sunshine Cake and I’m so happy that I’m finally sharing it with y’all today. 

This Pineapple Sunshine Cake is the perfect treat for potlucks, cookouts, or any time you want a lighter treat to end your meal. By lighter, I don’t necessarily mean calorie-wise … I mean as in, it’s not a heavy dessert. Although this cake is great in the spring and summertime, it’s equally welcome in the middle of winter!

Pineapple Sunshine Cake recipe

Cake

• yellow cake mix
• large eggs
• vegetable oil
• crushed pineapple with juice

Icing

• frozen whipped topping
• instant vanilla pudding
• crushed pineapple with juice

How to make Pineapple Sunshine Cake

• Heat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large mixing bowl, combine cake mix, eggs, oil, and crushed pineapple with juice with a hand mixer until well combined. Pour into prepared pan.
• Bake for 25-30 minutes or until a wooden pick inserted in center of cakes comes out clean.
• Allow the cake to cool completely on a wire rack.
• In a medium-size mixing bowl, fold together whipped topping, vanilla pudding, and 1 can crushed pineapple with the juice. Spread the icing mixture over the top of the cooled cake.
• Store in the refrigerator.

Pineapple Sunshine Cake Questions

• Can Pineapple Sunshine Cake be frozen?

You sure can! Simply follow the directions to make the cake portion of the recipe. Allow it to cool completely, then wrap it tightly in plastic wrap before freezing it. Whenever you’re ready to serve it, just whip up your frosting at that time. Easy peasy. 

I’ve never technically frozen the whole cake, so I can’t comment on how well that will or won’t work. 

• Do leftovers need to be refrigerated?

You can totally refrigerate this cake if you want to. However, if refrigerator space is a premium (like it is at my house!), this cake should be okay left out on the countertop for 3-4 days. 

How did you like this recipe

In the comments below, let me know how this recipe came out for you! Did you and your family totally adore it?! Or did you have to make variations? If you have questions about any part of the recipe, too, ask away!

Other recipes you may enjoy

• Sunshine Smoothie with Banana and Mango
• Pineapple Upside Down Cake
• Pineapple Orange Smoothie
• Ham and Pineapple Fried Rice
• Homemade Lemon Curd

4.47 from 100 votes

Servings: 24 servings

Pineapple Sunshine Cake

By Jamie Sherman

This Pineapple Sunshine Cake is a light and refreshing dessert, perfect any time. A pineapple cake topped with a fruity whipped pudding frosting.

Prep: 10 minutes mins

Cook: 30 minutes mins

Additional Time: 45 minutes mins

Total: 1 hour hr 25 minutes mins

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Equipment

• Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)
• hand mixer

Ingredients 

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For the Cake

• ▢ 1 box yellow cake mix
• ▢ 4 eggs
• ▢ ½ cup vegetable oil
• ▢ 1 can crushed pineapple with juice, 8 oz

For the Icing

• ▢ 1 container frozen whipped topping, thawed, 8 oz
• ▢ 1 small box instant vanilla pudding
• ▢ 1 can crushed pineapple with juice, 8 oz

Additional Ingredients

• ▢ Maraschino cherries with stems, for serving

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Instructions 

• Heat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large mixing bowl, combine cake mix, eggs, oil, and crushed pineapple with juice with a hand mixer until well combined. Pour into prepared pan.
• Bake for 25-30 minutes or until a wooden pick inserted in center of cakes comes out clean.
• Allow the cake to cool completely on a wire rack.
• In a medium-size mixing bowl, fold together whipped topping, vanilla pudding, and 1 can crushed pineapple with the juice. Spread the icing mixture over the top of the cooled cake.
• Store in the refrigerator.
• Just before serving, top each square with a cherry, if desired.

Notes

• White or lemon cake mix will also work.

Nutrition

Serving: 1square, Calories: 194kcal, Carbohydrates: 31g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 200mg, Potassium: 89mg, Fiber: 1g, Sugar: 21g, Vitamin A: 70IU, Vitamin C: 4mg, Calcium: 64mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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