If you’re looking to brighten up your dessert table and bask in a bit of nostalgia, Pineapple Sunshine Cake is the recipe for you. This cake is pure happiness in a slice, combining moist, fluffy yellow cake with tangy bursts of pineapple and a dreamy whipped topping. It’s the kind of easy, no-fuss dessert that somehow makes every potluck, cookout, or family gathering feel just a little more special. With its tropical flair and sweet simplicity, Pineapple Sunshine Cake is guaranteed to become a staple in your baking lineup.
Ingredients You’ll Need
What makes Pineapple Sunshine Cake truly irresistible is how straightforward and approachable the ingredient list is. These pantry-friendly essentials each add their own magic touch to the taste, texture, and sunshine-yellow color of the cake.
- Yellow cake mix: The backbone of this dessert, it keeps things light and delicious while saving prep time.
- Eggs (4 large): For richness and structure, eggs ensure every bite is wonderfully moist and tender.
- Vegetable oil (½ cup): Adds extra moisture and a soft crumb that holds up to the juicy pineapple.
- Crushed pineapple (20 oz, with juice): Delivers tropical flavor, gentle sweetness, and irresistible pops of fruit throughout the cake.
- Whipped topping (8 oz tub, thawed): Makes the topping light, fluffy, and just the right amount of creamy.
- Instant vanilla pudding mix (3.4 oz box, dry): Thickens the topping and infuses it with comforting vanilla notes.
- Crushed pineapple (20 oz, drained): Adds an extra layer of tangy fruitiness to the topping for maximum sunshine flavor.
How to Make Pineapple Sunshine Cake
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C), making sure it’s ready to work its magic as soon as your batter is mixed. Lightly grease a 9×13-inch baking dish to prevent sticking and to ensure easy removal—and those perfectly squared slices later on.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the entire can of crushed pineapple (juice included—this is where so much of that signature flavor comes from!). Use a hand mixer or sturdy whisk to blend everything together until smooth and lump-free. The batter will take on a luscious, sunny color and a light, fruity scent that’s hard to resist.
Step 3: Bake the Cake
Pour your batter into the prepared baking dish, spreading it out evenly. Slide it into the oven and bake for 30 to 35 minutes. The cake is ready when it turns golden on top and a toothpick inserted into the center comes out clean. Let it cool completely in the pan while you prepare the topping—this patience pays off with every bite later!
Step 4: Make the Pineapple Topping
Once your cake is cool, grab a medium bowl and gently fold together the thawed whipped topping, dry instant vanilla pudding mix, and drained crushed pineapple. The pudding mix will thicken the topping into a luscious frosting with lovely flecks of pineapple throughout. This is where Pineapple Sunshine Cake really starts to live up to its name!
Step 5: Finish and Chill
Spread the pineapple topping evenly over the cooled cake, giving it plenty of swirls and inviting texture. Chill the cake in the refrigerator for at least one hour before serving. This helps the topping set and melds all those irresistible flavors. Bonus tip: It tastes even better when it’s had time to sit overnight!
How to Serve Pineapple Sunshine Cake
Garnishes
Pineapple Sunshine Cake loves a little extra flair! Sprinkle sweetened shredded coconut over the top for a tropical touch, or scatter on some colorful maraschino cherries right before serving. For an understated finish, a dusting of powdered sugar or a few fresh pineapple wedges makes each slice feel festive and special.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a medley of fresh berries, or even a fruit salad bursting with mango and kiwi. Whether you’re serving it with coffee, a fruity iced tea, or a cold glass of lemonade, Pineapple Sunshine Cake brings sunshine to any spread.
Creative Ways to Present
For a show-stopping treat at parties, cut the cake into cubes and arrange as bite-sized pieces on a platter with toothpicks. Or, layer cubes of Pineapple Sunshine Cake with extra whipped topping and fruit in parfait cups for a dreamy, deconstructed dessert. For a picnic, pack up individual slices in jars for a sunny grab-and-go delight!
Make Ahead and Storage
Storing Leftovers
Pineapple Sunshine Cake keeps wonderfully in the refrigerator. Cover the baking dish tightly with plastic wrap or transfer individual pieces to airtight containers. The flavors continue to develop, and the cake stays moist and fresh for up to four days.
Freezing
You can absolutely freeze Pineapple Sunshine Cake! For best results, freeze the completely cooled cake (without topping) wrapped tightly in plastic and foil for up to two months. When you’re ready, thaw in the refrigerator overnight and top with the pineapple whipped cream right before serving.
Reheating
This cake is typically enjoyed chilled, but if you love a little warmth, microwave a slice (without the topping) for about 15 seconds until just soft, then add the topping before serving. Otherwise, simply serve it straight from the fridge for the ultimate refreshing bite.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple can add wonderful flavor! Just be sure to crush it well and include some of the natural juice for the batter. Measure it to match the canned amount and enjoy a bright, from-scratch twist.
Is it possible to make Pineapple Sunshine Cake gluten-free?
Yes! Substitute your favorite gluten-free yellow cake mix in place of the standard box mix. All other ingredients are naturally gluten-free, so you can share this sunny dessert with everyone.
Can I make this cake a day ahead?
Absolutely. In fact, Pineapple Sunshine Cake tastes even better the next day. The flavors have time to meld and the topping becomes extra luscious—just keep it refrigerated until you’re ready to slice and serve.
What if I don’t have whipped topping?
If you’re out of store-bought whipped topping, you can make your own by whipping heavy cream with a bit of powdered sugar until stiff peaks form. Then fold in the pudding mix and pineapple for a homemade touch.
Can I add coconut or nuts to the cake?
Definitely! Stir shredded coconut into the topping or sprinkle toasted coconut and chopped nuts over finished slices. Both add extra flavor and a delightful crunch that compliments the sweet, juicy pineapple.
Final Thoughts
I can’t recommend Pineapple Sunshine Cake enough if you want something easy, cheerful, and boldly flavorful to share. It’s one of those desserts that wins hearts at first bite, and it just might become your new go-to whenever you need to bring a little “sunshine” to the table. Give it a try and let it brighten your day!
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Pineapple Sunshine Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Pineapple Sunshine Cake that brings a taste of the tropics to your dessert table. This easy-to-make cake is moist and bursting with pineapple flavor, topped with a creamy pineapple pudding mixture.
Ingredients
Cake:
- 1 box yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 (20 oz) can crushed pineapple (with juice)
Topping:
- 1 (8 oz) tub whipped topping (thawed)
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 1 (20 oz) can crushed pineapple (drained)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix cake batter: In a bowl, combine cake mix, eggs, oil, and crushed pineapple. Beat until smooth.
- Bake: Pour batter into the dish and bake for 30–35 minutes. Let cool.
- Prepare topping: Mix whipped topping, vanilla pudding, and drained pineapple. Spread over cooled cake.
- Chill: Chill the cake for at least 1 hour before serving.
Notes
- For added tropical flair, sprinkle shredded coconut over the topping.
- This cake tastes best when chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
