Bright, lively, and so effortlessly delightful, Pineapple Sunshine Cake is the ultimate crowd-pleaser whenever you need a refreshing, make-ahead dessert to steal the show. This treat truly lives up to its namesake, bursting with sweet pineapple flavor and an airy, creamy topping that tastes like a summer breeze on your spoon. Whether you’re feeding a backyard barbecue or looking for that nostalgic potluck classic, one bite transports you to sunny days and smiles all around.
Ingredients You’ll Need
Each ingredient in this Pineapple Sunshine Cake recipe plays its own delicious role, from giving the cake its trademark fluffiness to making that dreamy, fruity topping. The best part? You only need a handful of simple pantry staples to make it shine—and every one of them matters.
- Yellow cake mix: Your favorite boxed yellow cake is the soft, buttery base that makes this recipe so simple and reliable.
- Large eggs: These add structure and richness, helping the cake hold its perfect, light crumb.
- Vegetable oil: Keeps the cake moist and tender for days—no dry bites here!
- Crushed pineapple (20 oz can, with juice): Sweet, tangy, and juicy, this is the secret behind the cake’s signature flavor and moistness.
- Instant vanilla pudding mix (3.4 oz box): Blends with the topping to add a wonderfully creamy texture and a hint of vanilla flavor.
- Whipped topping (8 oz, thawed): Gives the frosting that luscious, cloud-like finish that everyone loves.
- Crushed pineapple (8 oz can, drained): Adds bright color and perfectly juicy bursts in the topping, doubling down on the pineapple punch.
How to Make Pineapple Sunshine Cake
Step 1: Prep the Pan and Preheat
First things first: Set the stage by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with your favorite nonstick spray or a dab of butter. This helps guarantee the cake pops right out without sticking, so you get those picture-perfect slices later on.
Step 2: Mix the Cake Batter
Grab a big mixing bowl, and combine the yellow cake mix, eggs, vegetable oil, and the entire 20 oz can of crushed pineapple, juice and all. Use a hand mixer or a sturdy spoon to blend it all up until you see a smooth, golden batter with bits of pineapple peeking through. Don’t overmix; just make sure everything’s well incorporated.
Step 3: Bake the Cake
Pour the batter into your prepared baking dish, spreading it out evenly. Slide it into the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The aroma alone will tempt everyone into the kitchen! Once done, set the cake aside and let it cool completely inside the dish—this helps the topping go on perfectly smooth.
Step 4: Make the Pineapple Topping
While the cake is cooling, it’s time for that signature Pineapple Sunshine Cake topping. In a clean bowl, gently fold together the whipped topping, dry vanilla pudding mix, and drained 8 oz can of crushed pineapple. Fold carefully to keep everything airy and to distribute those juicy pineapple bits throughout.
Step 5: Frost and Chill
After the cake has cooled, spread the fluffy pineapple topping generously over the cake with an offset spatula or even the back of a spoon. For the ultimate flavor experience, pop the finished cake in the refrigerator and let it chill for at least an hour before serving. This waiting game is worth it: it sets the topping and lets those zesty-cool flavors really shine!
How to Serve Pineapple Sunshine Cake
Garnishes
For a dose of “wow,” sprinkle a little extra drained crushed pineapple or some toasted coconut flakes over the top right before serving. If you’re feeling fancy, a quick shower of lemon zest or a few maraschino cherry halves looks instantly festive and adds a cheerful note.
Side Dishes
The sweet, tropical flavor of Pineapple Sunshine Cake is wonderful on its own, but it pairs especially well with ultra-simple sides like fresh berries, a scoop of vanilla ice cream, or even a fruit salad. These add their own pop of freshness without crowding that irresistible pineapple flavor.
Creative Ways to Present
If you want to break out of the classic squares, try cutting the cake into small rounds with a biscuit cutter for cute individual desserts! Or serve Pineapple Sunshine Cake parfait-style in mason jars for picnics—alternate layers of cake cubes and topping, and garnish each with a cherry. Stunning and practical!
Make Ahead and Storage
Storing Leftovers
Pineapple Sunshine Cake keeps beautifully when stored covered in the refrigerator, staying moist and flavorful for up to three days. Make sure it’s tightly covered (plastic wrap or an airtight container) so the topping doesn’t absorb any fridge odors and the cake doesn’t dry out.
Freezing
If you want to make Pineapple Sunshine Cake ahead by a week or more, you can freeze it! Just wrap unfrosted cake tightly in plastic wrap and foil or place slices in a freezer-safe container. The pineapple topping can be made fresh after thawing, as dairy toppings tend to separate in the freezer. Thaw the cake overnight in the fridge before adding the topping and serving.
Reheating
This is a rare cake that’s happiest served cold, so skip reheating! If you did want to enjoy it a touch warmer (maybe on a cool day), let it come to room temperature for half an hour before serving. Avoid the microwave, as it can melt the whipped topping and make the texture runny.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely crush the pineapple and use all its juices for the batter, and drain well for the topping portion. The flavor can be even brighter with fresh, but canned is wonderfully convenient and consistent.
Is it possible to make Pineapple Sunshine Cake ahead of time?
Yes, in fact, it’s encouraged! Chilling the cake after adding the topping actually improves the flavor and texture, so go ahead and make it up to a day in advance. It’s a terrific make-ahead dessert for busy days or gatherings.
Can I make a lighter version of this cake?
Definitely! Swap in light whipped topping and substitute unsweetened applesauce for half the oil for a lighter, lower-calorie take. It’s still just as cheery and flavorful, with the same lovely pineapple punch.
What if I don’t have instant vanilla pudding?
If you’re out of pudding mix, you can substitute 1/2 cup powdered sugar and a splash of vanilla extract in the topping, though the pudding does give it extra body and richness. The cake will still be creamy and delicious!
How do I know when the cake is done baking?
The easiest way to check is the classic toothpick test: insert a toothpick in the center of the cake, and if it comes out clean with just a crumb or two, it’s done. The edges should also look lightly golden and set.
Final Thoughts
If you haven’t tried Pineapple Sunshine Cake yet, now’s your moment! It’s so easy, so sunny, and absolutely bound to bring smiles to any table—whether for a birthday, a picnic, or just because. Whip it up and watch it disappear!
Print
Pineapple Sunshine Cake Recipe
- Total Time: 45 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Sunshine Cake that brings a burst of sunshine to any occasion. A moist pineapple-infused cake topped with a creamy pineapple pudding layer, this dessert is a delight for pineapple lovers.
Ingredients
Cake:
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (20 oz) can crushed pineapple with juice
Topping:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) container whipped topping (thawed)
- 1 (8 oz) can crushed pineapple (drained)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix cake ingredients: In a large bowl, combine cake mix, eggs, oil, and 20 oz can of crushed pineapple. Mix until smooth. Pour batter into dish.
- Bake: Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool the cake.
- Prepare topping: In a separate bowl, fold whipped topping, vanilla pudding mix, and drained crushed pineapple. Spread over the cooled cake.
- Chill and serve: Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
- For a lighter version, use light whipped topping and substitute unsweetened applesauce for half the oil.
- Best served chilled and can be made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
