This Pineapple Sunshine Cake is a light and refreshing dessert, perfect any time. A pineapple cake topped with a fruity whipped pudding frosting.
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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!
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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.
Ingredients
For the Cake
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 can (8 oz) crushed pineapple with juice
For the Icing
- 1 container (8 oz) frozen whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 can (8 oz) crushed pineapple with juice
Additional Ingredients
- Maraschino cherries with stems, for serving
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.
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Nutrition Information:
Yield: 24 Serving Size: 1 squareAmount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 190mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 2g
Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
I am a sucker for all things pineapple, so I can’t wait to make this. Luckily it certainly looks easy enough to put together!
Hello,
Can I make this pineapple sunshine cake today a serve tomorrow?
Thank you
Yes! It should be fine!
This pineapple cake is awesome…made it for my husband on Father’s Day !!!! He loved it!!!!!
We love pineapples so I real look forward to making it. Thank you.
Do you make the pudding or do you just dump in the dry.pudding mix?
Just the dry pudding mix.
I’m going to top it with one more ingredient and you know what it is. Coconut!
That sounds awesome!
Do you mixing the vanilla pudding to make pudding or mix the dry mix into the col whip and pineapples and the pineapple juice. It dont clearly say in the recipe
Mix the dry pudding into the whipped topping.
I love this cake…being a sucker for cream cheese though…I added it to the frosting mixture….yum yum yum
I made this cake a few times and love it! This time, my whipped icing is a bit runny. I put in refrigerator hope it solicited more. Any tips?
Can I use pistachio pudding instead
I’ve never tried it, but I don’t see why you can’t if that’s what you want to try. I would love to know your thoughts if you try it that way!
Has anybody tried this with a gluten free cake mix and did you have to alter anything for ingredients?