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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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.
Pineapple Sunshine Cake
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 – Ingredients and Utensils Needed
Ingredients
Cake
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 can (8 oz) crushed pineapple with juice
Icing
- 1 container (8 oz) frozen whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 can (8 oz) crushed pineapple with juice
Utensils
- hand mixer
- mixing bowls
- 9×13-inch baking pan
Pineapple Sunshine Cake – Recipe 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.
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.
Tell me what you’re making!
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!
More great recipes
More recipes with pineapple:
- Pineapple Orange Smoothie
- Chicken Teriyaki Fried Rice
- Hawaiian Chicken Kebabs
- Orange and Pineapple Rum Punch
Some of my other favorite cakes:
- Pina Colada Poke Cake
- Cinnamon Roll Cake
- Raspberry Zinger Poke Cake
- Pineapple Upside-Down Cake
- Old-Fashioned Cream Cheese Pound Cake
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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:
24Serving Size:
1 squareAmount Per Serving: Calories: 158 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 190mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 0g Sugar: 14g Sugar Alcohols: 0g Protein: 2g
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