Pineapple Sunshine Cake Recipe
If you’re looking for a dessert that truly captures the spirit of summer, look no further than Pineapple Sunshine Cake. This cheerful cake is packed with bright pineapple flavor, a moist and tender crumb, and a cloud-like topping that’s as light as a sunbeam. Whether you’re celebrating with friends or just want to treat yourself, Pineapple Sunshine Cake never fails to bring a smile. It’s quick to make, easy to adapt, and guaranteed to be the star of any gathering.
Ingredients You’ll Need
The magic of Pineapple Sunshine Cake comes from its handful of simple, everyday ingredients. Each component has a role to play, whether it’s for flavor, texture, or that irresistible golden color. Here’s what you’ll need to whip up this sunny dessert:
- Yellow cake mix: Provides a soft, buttery base and saves you loads of time—no need to measure flour or sugar!
- Crushed pineapple in juice (two 20 oz cans): Adds natural sweetness and keeps the cake deliciously moist. Remember, don’t drain the juice!
- Large eggs (4): Bind everything together and give the cake structure and richness.
- Vegetable oil (1/2 cup): Ensures a tender, melt-in-your-mouth crumb every single time.
- Whipped topping (8 oz container): Delivers a fluffy, creamy finish that tastes just like a cloud.
- Instant vanilla pudding mix (3.4 oz package): Thickens the topping and adds a lovely hint of vanilla.
How to Make Pineapple Sunshine Cake
Step 1: Prepare Your Baking Dish and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. Prepping the dish first makes everything smoother later and ensures your Pineapple Sunshine Cake pops right out when it’s time to serve.
Step 2: Mix Up the Cake Batter
In a large mixing bowl, combine the box of yellow cake mix, one can of crushed pineapple (juice and all), four eggs, and the vegetable oil. Use a hand mixer or a sturdy whisk to blend until the batter is smooth and everything is well incorporated. You’ll notice the batter turns a gorgeous pale yellow—like a little bit of sunshine in your bowl!
Step 3: Bake to Golden Perfection
Pour the cake batter into your prepared baking dish, spreading it out evenly with a spatula. Place it in the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top is lightly golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan; this helps the topping spread beautifully later on.
Step 4: Whip Up the Pineapple Topping
While your cake is cooling, it’s time to make the irresistible topping. In a medium bowl, mix together the whipped topping, dry instant vanilla pudding mix, and the second can of crushed pineapple (again, juice included!). Stir until the mixture is fluffy and fully combined. This topping is delightfully light, sweet, and carries that sunny pineapple flavor through every bite.
Step 5: Frost and Chill
Once your cake is completely cool, gently spread the pineapple topping over the entire surface. For the best texture and flavor, pop the cake in the fridge and chill it for at least one hour. This not only sets the topping but also allows all those delicious flavors to meld together.
How to Serve Pineapple Sunshine Cake
Pineapple Sunshine Cake Garnishes
For an extra pop of color and flavor, try sprinkling sweetened shredded coconut or chopped toasted nuts over the top just before serving. A few maraschino cherries or a handful of fresh pineapple tidbits can add a festive touch that’s perfect for parties or potlucks.
Side Dishes
Pineapple Sunshine Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of Greek yogurt for a little tang. If you’re serving it at a summer barbecue, consider fresh fruit salad or a pitcher of iced tea on the side for a refreshing finish.
Creative Ways to Present
Cut the cake into neat squares and serve on a decorative platter, or use a round biscuit cutter for charming individual portions. You can also layer pieces of Pineapple Sunshine Cake with whipped topping and extra pineapple in mason jars for adorable, portable desserts.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake tightly with plastic wrap or transfer slices to an airtight container. Pineapple Sunshine Cake keeps wonderfully in the fridge for up to four days, making it ideal for make-ahead entertaining or sweet snacking all week long.
Freezing
For longer storage, you can freeze Pineapple Sunshine Cake. Wrap individual slices or the whole cake (without the topping) in plastic wrap and foil. Freeze for up to two months. When ready to enjoy, thaw in the fridge overnight and add the topping fresh for best results.
Reheating
This cake is designed to be served chilled, so reheating isn’t necessary. If you like your cake at room temperature, just let a slice sit out for about 10–15 minutes before digging in. The flavors are deliciously refreshing straight from the fridge!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to chop it finely and include any juices. You’ll need about 2 1/2 cups of crushed fresh pineapple plus juice to match the canned amount. The result is a slightly more tart, ultra-fresh Pineapple Sunshine Cake.
Can I make Pineapple Sunshine Cake ahead of time?
Yes! In fact, this cake is even better when made a day ahead. The flavors have time to meld and the topping sets up beautifully. Just keep it chilled until serving for the best texture.
What can I use instead of whipped topping?
If you prefer a homemade touch, use freshly whipped cream stabilized with a bit of powdered sugar. Just note that whipped cream won’t hold as long as store-bought whipped topping, so it’s best for same-day serving.
Can I add other fruits or mix-ins?
Definitely! Shredded coconut, chopped pecans, or even a handful of mini marshmallows make fun additions to the topping. For a more tropical vibe, try adding drained mandarin oranges or diced mango.
Is Pineapple Sunshine Cake suitable for vegetarians?
Yes, as long as your cake mix and whipped topping are vegetarian-friendly (most are, but check the labels to be sure), this cake fits a vegetarian diet perfectly.
Final Thoughts
I can’t recommend Pineapple Sunshine Cake enough, whether you’re new to baking or simply want a dessert that’s guaranteed to brighten your day. Its sunny flavor and ease of preparation make it a go-to for any celebration or just-because moment. Give it a try and watch how quickly it disappears from the table!
Print
Pineapple Sunshine Cake Recipe
- Total Time: 1 hour 45 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pineapple Sunshine Cake is a moist, tropical dessert featuring a fluffy yellow cake mixed with crushed pineapple and topped with a creamy pineapple and vanilla pudding whipped topping. Perfect for summer gatherings or anytime you crave a light, fruity treat.
Ingredients
Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 4 large eggs
- 1/2 cup vegetable oil
Topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice (do not drain)
Instructions
- Preheat the oven and prepare the pan: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the cake batter: In a large mixing bowl, combine the yellow cake mix, 1 can of crushed pineapple with its juice, eggs, and vegetable oil. Use a hand mixer or whisk to blend until smooth and well combined.
- Bake the cake: Pour the batter evenly into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the topping.
- Prepare the pineapple topping: While the cake cools, in a medium bowl stir together the whipped topping, instant vanilla pudding mix, and the second can of crushed pineapple (with juice). Mix until the topping is fully combined and fluffy.
- Assemble and chill: Spread the pineapple topping evenly over the cooled cake. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set.
Notes
- Best served chilled for optimal flavor and texture.
- Can be made a day ahead to save time and enhance taste.
- For a tropical twist, sprinkle shredded coconut or chopped nuts on top before chilling.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
