Creamy, juicy, and bursting with sunshine — this Pineapple Orange Sunshine Cake is the kind of dessert that brightens any day. Soft yellow cake studded with mandarin oranges and layered with a dreamy pineapple cheesecake frosting makes every bite both comforting and refreshingly tropical. Fun fact: canned mandarins and crushed pineapple were staples in vintage church bake sales because they make cakes moist without fuss — and this recipe embraces that classic convenience.
This cake is special because it’s simple to assemble, quick to bake, and delightful for the whole family. If you’re short on time but want a show-stopping dessert, this is your go-to. For more tropical inspiration, try our take on a related flavor profile with the Hawaiian carrot pineapple cake by visiting Hawaiian carrot pineapple cake. Ready to whip up something bright and easy? Let’s get baking!
What is Pineapple Orange Sunshine Cake?
What’s in a name? Isn’t “Sunshine Cake” just the friendliest cake title ever? Pineapple Orange Sunshine Cake combines bright citrusy mandarins and sweet crushed pineapple into a moist yellow cake, then tops it with a creamy pineapple cheesecake-style frosting — a literal slice of sunshine. Why call it this? Maybe because one bite feels like a sunny afternoon at the beach. Or maybe because people smile while eating it. Who knows — maybe “the way to a man’s heart is through his stomach.” Want to see what all the fuss is about? Give it a try and tell your own sunshine story.
Why You’ll Love This:
This cake hits all the right notes:
- Bright, juicy flavor: The mandarin oranges and crushed pineapple give a sweet-tart lift that cuts through the cake’s buttery crumb, creating a lively, refreshing dessert.
- Budget-friendly and homemade: Using a boxed yellow cake mix along with canned fruit and pantry staples keeps costs down while delivering a big, bakery-style result at home.
- Creamy, crowd-pleasing topping: The pineapple cheesecake-style frosting mixed with whipped topping makes the cake feel indulgent without complicated steps.
If you enjoy fruity, nostalgic desserts, this shares the same happy vibes as our other tropical recipes and is an easy follow-up to explore on the blog. Try it at your next family gathering — it’s sure to disappear fast!
How to Make:
Quick Overview
This recipe is designed for ease: a simple boxed yellow cake base enriched with whole mandarins and pineapple, baked quickly, then layered with a lush pineapple cheesecake frosting. Prep is straightforward, textures are moist and creamy, and the standout element is the sweet-tart pineapple frosting that balances the cake perfectly. Prep time: about 15 minutes. Bake time: 20–25 minutes. Chilling time: 30–60 minutes for best slicing.
Ingredients
- 1 box Yellow Cake Mix (15.25 oz), dry mix
- 1 can Mandarin Oranges (11 oz), undrained (use whole segments)
- 4 large Eggs, at room temperature
- 1/2 cup Vegetable Oil (or neutral oil)
- 1 can Crushed Pineapple (20 oz), undrained
- 1 package Cheesecake Filling Mix (3.4 oz)
- 1 cup Sour Cream (full-fat is best), room temperature
- 1/2 cup Granulated Sugar
- 1 tub (8 oz) Whipped Topping, thawed
Directions
- Preheat your oven to 350°F (175°C) and grease two 8- or 9-inch round cake pans. Line the bottoms with parchment if you have it for easy removal.
- In a large mixing bowl, add the yellow cake mix, eggs, and vegetable oil. Beat or whisk until just combined — do not overmix; a few small lumps are fine.
- Open the can of mandarin oranges but do not drain them. Gently fold the undrained mandarins into the batter with a spatula so the fruit stays intact.
- Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula so they bake evenly.
- Bake for 20–25 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pans to a wire rack and let the cakes cool in the pans for 10 minutes, then invert onto the rack to cool completely before frosting.
- While the cakes cool, make the frosting: In a separate bowl, combine the undrained crushed pineapple with the cheesecake filling mix, sour cream, and granulated sugar. Stir until the mixture thickens and is well combined.
- Gently fold in the thawed whipped topping until the frosting is smooth and creamy. Taste and adjust sweetness if needed.
- Place one cake layer on a serving plate, spread a generous layer of the pineapple frosting, top with the second cake layer, and frost the top and sides evenly. Garnish with mandarin slices or citrus zest if desired. Chill before slicing to set the frosting.
What to Serve With:
- Light fruit salad with kiwi, strawberries, or pineapple for extra freshness.
- A dollop of vanilla ice cream or a scoop of citrus sorbet for contrast and temperature play.
- Freshly brewed iced tea or a sparkling citrus mocktail to complement the cake’s brightness.
- For brunch, serve with scrambled eggs and a green salad to balance sweet and savory.
Top Tips for Perfecting:
- Use room-temperature eggs and sour cream for a smoother batter and frosting.
- Don’t overmix the batter once you add the cake mix — overworking can make the crumb dense.
- If your whipped topping is very sweet, reduce the additional sugar slightly when making the frosting.
- For a firmer frosting, chill the frosting mixture for 10–15 minutes before spreading.
- To prevent sogginess, drain the canned pineapple slightly if you prefer a less wet frosting; leave it fully undrained if you want extra moisture.
- Common mistake: frosting warm cakes. Always cool completely or the frosting will slide off.
Storing and Reheating Tips:
- Refrigeration: Store the assembled cake in an airtight container or covered with plastic wrap in the refrigerator because of the dairy-based frosting. Keeps well for 3–4 days.
- Freezing: You can freeze individual cake layers (without frosting) wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before frosting.
- Reheating: This cake is best served cold or at room temperature. If you prefer slightly warmer slices, let them sit at room temperature for 30 minutes; do not microwave a frosted slice or the frosting may separate.
FAQs
Can I make this cake without a boxed cake mix?
Yes. Substitute with your favorite homemade yellow cake recipe, using equivalent volume to the boxed mix. Follow the same method of folding in mandarin oranges.
What can I use instead of whipped topping?
You can use stabilized whipped cream or an equal amount of mascarpone mixed with a little powdered sugar for a richer frosting.
Can I use fresh mandarin oranges instead of canned?
Fresh mandarins work but may have less juice than canned. Gently fold in peeled segments and consider adding a tablespoon of orange juice to the batter if it seems dry.
Is it possible to make this gluten-free?
Yes. Use a gluten-free yellow cake mix and verify that all other packaged ingredients (cheesecake mix, whipped topping) are labeled gluten-free.
How do I prevent the frosting from becoming runny?
Make sure the cheesecake mix and sour cream are well combined and not overly warm. Chill the frosting briefly before spreading if it seems loose, and always frost cooled cake layers.
Conclusion
This Pineapple Orange Sunshine Cake is an easy, budget-friendly way to bring tropical flavor to your table with minimal effort and maximum cheer. It’s perfect for family gatherings, potlucks, or a bright weekend treat — and the creamy pineapple frosting is what keeps everyone coming back for seconds. If you want a quick variant or inspiration from another classic sunshine-style recipe, check out the Quick Sunshine Cake Recipe for a speedy alternative. Give this recipe a try and share a slice of sunshine with someone you love.
Pineapple Orange Sunshine Cake
Equipment
- Mixing Bowl
- Cake Pans
- Spatula
- Wire Rack
Ingredients
Cake Ingredients
- 1 box Yellow Cake Mix (15.25 oz, dry mix)
- 1 can Mandarin Oranges (11 oz, undrained)
- 4 large Eggs (at room temperature)
- 1/2 cup Vegetable Oil (or neutral oil)
- 1 can Crushed Pineapple (20 oz, undrained)
- 1 package Cheesecake Filling Mix (3.4 oz)
- 1 cup Sour Cream (full-fat, room temperature)
- 1/2 cup Granulated Sugar
- 1 tub Whipped Topping (8 oz, thawed)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8- or 9-inch round cake pans. Line the bottoms with parchment if you have it for easy removal.
- In a large mixing bowl, add the yellow cake mix, eggs, and vegetable oil. Beat or whisk until just combined — do not overmix; a few small lumps are fine.
- Open the can of mandarin oranges but do not drain them. Gently fold the undrained mandarins into the batter with a spatula so the fruit stays intact.
- Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula so they bake evenly.
- Bake for 20–25 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pans to a wire rack and let the cakes cool in the pans for 10 minutes, then invert onto the rack to cool completely before frosting.
- While the cakes cool, make the frosting: In a separate bowl, combine the undrained crushed pineapple with the cheesecake filling mix, sour cream, and granulated sugar. Stir until the mixture thickens and is well combined.
- Gently fold in the thawed whipped topping until the frosting is smooth and creamy. Taste and adjust sweetness if needed.
- Place one cake layer on a serving plate, spread a generous layer of the pineapple frosting, top with the second cake layer, and frost the top and sides evenly. Garnish with mandarin slices or citrus zest if desired. Chill before slicing to set the frosting.