Name: Pineapple Sunshine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 box Yellow cake mix; 4 large Eggs, room temperature; 1/2 cup Vegetable oil; 1 can (8 oz) Crushed pineapple with juice (Do not drain for batter); 1 container (8 oz) Whipped topping, thawed; 1 small box (3.4 oz) Instant vanilla pudding mix (Or the small size usually labeled 'instant')

Jump to Recipe

Creamy, juicy, and bright with pineapple flavor, Pineapple Sunshine Cake is the kind of dessert that makes any day feel like a celebration. This easy-to-make cake layers tender yellow cake with a fluffy pineapple-pudding frosting that melts on the tongue—perfect for potlucks, weeknight desserts, or a sunny Sunday treat. Fun fact: canned pineapple was a luxury at American tables in the 19th century, so serving pineapple felt like a little tropical indulgence. If you love vibrant, tropical desserts, you might also enjoy my twist on the classic pineapple-orange sunshine cake, which adds a citrusy lift to the same cheerful idea.

What makes this recipe special is how simple it is: a boxed cake mix gets an upgrade with crushed pineapple and a light, creamy topping that requires just folding and spreading. It’s quick to prepare, family-friendly, and forgiving for beginner bakers. Compared to some fancier cakes on the blog, this one trades complex techniques for big flavor and reliability—so you get great results every time. Read on and get excited to bake and share this sunny favorite with people you love.

What is Pineapple Sunshine Cake?

Why the cheerful name? Who doesn’t associate pineapple with sunshine, tropical vacations, and a slice of happy on a plate? Is it the golden color, the bright flavor, or the way it perks up any gathering? Maybe all three. The name Pineapple Sunshine Cake is a playful nod to the cake’s sunny hue and juicy pineapple pockets that feel like sunshine on your taste buds. Some folks joke that “the way to a man’s heart is through his stomach.” but I’d say the way to anyone’s heart is a slice of cake that tastes like summer. Give it a try and see if it brings a little sunshine to your next meal.

Why You’ll Love This:

Bright, comforting flavor: The main highlight is the juicy crushed pineapple folded into both the batter and the frosting, so every bite is fruity and refreshing.
Budget-friendly and simple: Using a boxed yellow cake mix plus pantry-friendly canned pineapple and instant pudding keeps costs low and prep time short—no need for specialty baking ingredients.
Light, crowd-pleasing topping: The whipped topping mixed with instant vanilla pudding creates a creamy, mousse-like frosting that’s not too sweet and spreads easily over the cooled cake.

If you enjoy other simple, fruity cakes on this blog, try the related classic pineapple sunshine cake for a slightly different presentation. Now grab your mixer—this cake is begging to be baked.

How to Make:

Quick Overview

This Pineapple Sunshine Cake is straightforward: a moist yellow cake base enriched with crushed pineapple, then topped with a smooth, whipped pudding frosting that’s both light and indulgent. Preparation is easy, the texture is tender, and the finish is creamy and slightly tangy from the pineapple. Total time is about 45–60 minutes including baking and cooling.

Approximate prep and cook time:
Prep time: 15 minutes
Bake time: 25–30 minutes
Cooling and frosting time: 20–30 minutes

Ingredients

1 box yellow cake mix
4 eggs, room temperature
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple with juice, do not drain for batter
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding mix (3.4 oz), or the small size usually labeled “instant”

Directions

Preheat the oven to 350°F (175°C) and grease your baking pan with non-stick cooking spray.
In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and crushed pineapple along with its juice. Beat until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
Allow to cool completely on a wire rack.
For the frosting, gently fold the whipped topping with the pudding mix and crushed pineapple.
Once the cake is cooled, spread the frosting evenly over the cake.

Pineapple Sunshine Cake

What to Serve With:

Fresh fruit salad: A mix of sliced strawberries, kiwi, and orange segments complements the pineapple nicely.
Coconut whipped cream: For extra tropical flair, serve a dollop on the side.
Iced tea or pineapple lemonade: A cold, lightly sweetened drink keeps the palate refreshed.
Light scoop of vanilla ice cream: Warm or room-temperature cake pairs beautifully with cool vanilla.
Simple green salad with citrus vinaigrette: If you want a savory contrast, a crisp salad balances the dessert sweetness.

Top Tips for Perfecting:

Use room temperature eggs for a smoother batter and better rise.
Don’t drain the pineapple for the batter—its juice keeps the cake moist. For the frosting you can lightly drain or use the same canned pineapple if you like extra pineapple pieces.
Fold the whipped topping into the pudding mix gently to keep the frosting light and airy; overmixing will make it runny.
If your cake browns too quickly, tent it loosely with foil during the last 10 minutes of baking.
For an added texture boost, sprinkle toasted coconut on top right before serving.
Common mistake: frosting a warm cake. Make sure the cake is completely cool or the frosting will melt.

Storing and Reheating Tips:

Refrigeration: Store leftover cake covered in the refrigerator for up to 4 days. The whipped-pudding frosting is cream-based, so refrigeration is required for safety and texture.
Freezing: You can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator. Note that whipped topping texture may slightly change after freezing.
Shelf life details: Best eaten within 2–3 days for ideal texture; still good up to 4 days refrigerated.
Reheating: This cake is best served chilled or at room temperature. If you prefer a warm slice, let a refrigerated slice come to room temperature for 30 minutes; avoid microwaving as the frosting can become soggy.

FAQs

Can I use fresh pineapple instead of canned?
Yes. If using fresh crushed pineapple, drain slightly to avoid making the batter too wet. Fresh pineapple brings a brighter flavor but may require slightly longer bake time if excess juice is present.

Can I make this cake in a bundt pan or cupcake tins?
Yes. For a bundt pan, increase bake time to 35–40 minutes and check doneness with a toothpick. For cupcakes, bake 15–20 minutes. Adjust accordingly and watch closely.

Is there a dairy-free way to make the frosting?
You can try a dairy-free whipped topping alternative labeled non-dairy and a dairy-free instant pudding mix if available. Results vary, so test a small batch first.

Can I reduce the sugar?
The recipe uses a box mix which contains sugar; for a lower-sugar version, look for a reduced-sugar cake mix and use sugar-free instant pudding. Texture will be slightly different but still tasty.

How do I prevent a soggy cake from the pineapple juice?
Use the canned pineapple juice in the batter as directed, but avoid adding too much extra liquid. Ensure you follow the exact ingredient amounts. Baking until the toothpick comes out clean and allowing the cake to cool on a wire rack helps maintain structure.

Conclusion

This Pineapple Sunshine Cake is an effortless, crowd-pleasing dessert that brings bright tropical flavor to any table. It’s simple to prepare, budget-friendly, and perfect for bakers of all skill levels—just mix, bake, fold, and spread. If you want inspiration from a classic source, check out Pineapple Sunshine Cake – Belle of the Kitchen for another take on this sunny favorite. Enjoy baking, sharing, and making memories with this sweet, pineapple-packed cake.