The Best Easy Pineapple Sunshine Cake Recipe: Moist, Fluffy, and Irresistibly Tropical
Brighten any day with this incredibly easy and delicious Pineapple Sunshine Cake! A true potluck favorite, this delightful dessert combines a tender yellow cake base, infused with sweet crushed pineapple, and topped with a light, fluffy whipped pineapple frosting. It’s a taste of tropical paradise that comes together with minimal effort, making it perfect for both novice bakers and seasoned hosts looking for a crowd-pleasing treat.
Why This Pineapple Sunshine Cake Recipe Shines
This Pineapple Sunshine Cake is truly a standout recipe for several compelling reasons. Its brilliance lies in its simplicity and the remarkable flavor it delivers with so little fuss. At its core, it leverages the convenience of a yellow cake mix, transforming it into something extraordinary. By incorporating an entire can of crushed pineapple, along with its natural juices, directly into the cake batter, we achieve an unparalleled level of moisture and a delightful tropical sweetness that permeates every bite.
Beyond the moist cake, the frosting is where this recipe truly earns its “sunshine” moniker. You have the flexibility to choose between store-bought Cool Whip for ultimate ease or crafting your own homemade stabilized whipped cream. Whichever you choose, it’s then wonderfully enhanced with instant vanilla pudding mix and a touch more pineapple juice. This combination creates a light, airy, and fruity frosting that perfectly complements the rich cake without being overly heavy. It’s a harmonious balance of convenience and fresh, vibrant flavor that makes this pineapple cake an instant hit at any gathering, from casual family dinners to festive summer barbecues.
Essential Ingredients for Your Pineapple Sunshine Cake
Preparing this delicious Pineapple Sunshine Cake requires only a handful of readily available ingredients, split between the moist cake base and the airy, tropical frosting. For precise measurements and step-by-step instructions, you’ll find a printable version of this recipe at the bottom of this post.
Ingredient Spotlight & Expert Substitution Tips
Let’s dive deeper into the key components that make this Pineapple Sunshine Cake so irresistible, along with some helpful tips and potential substitutions:
For the Cake Base:
- Yellow Cake Mix: The ultimate convenience ingredient! A standard 15.25-ounce box of yellow cake mix forms the foundation of our cake. Its reliable flavor and texture provide a perfect canvas for the pineapple. While yellow cake mix is classic for this recipe, you could experiment with a white cake mix or even a butter recipe cake mix for a slightly different nuance. Just ensure it’s a standard box size.
- Crushed Pineapple (with juice): This is the secret to the cake’s incredible moisture and vibrant tropical flavor. Don’t drain the pineapple for the cake batter; the juice is essential for hydration and infusing that sweet, tangy taste throughout. The crushed texture also blends seamlessly into the cake, creating tiny pockets of fruitiness.
- Eggs and Oil: Standard baking staples, these ingredients provide structure, richness, and additional moisture, ensuring a tender crumb. Vegetable oil is preferred for its neutral flavor, which allows the pineapple to truly shine.
For the Fluffy Frosting:
- Crushed Pineapple (drained): For the frosting, we’ll use a second can of crushed pineapple, but this time, it’s crucial to strain out the juice. The drained pineapple provides a lovely texture for topping the cake, while the reserved juice is incorporated into the frosting itself. This dual-use maximizes flavor and minimizes waste!
- Whipped Cream (Cool Whip or Homemade Stabilized Whipped Cream): This forms the light and airy base of our frosting.
- Cool Whip: For maximum convenience, a store-bought whipped topping like Cool Whip works wonderfully. You’ll need approximately 12 ounces, which is equivalent to about 1 1/2 of the regular-sized containers.
- Homemade Stabilized Whipped Cream: If you prefer to make your own, a stabilized whipped cream recipe is highly recommended. This ensures your frosting holds its shape beautifully and doesn’t weep, especially in warmer temperatures.
It’s critical to wait until the cake is completely cooled before you begin making the frosting. Once prepared, the frosting starts to set and stiffen almost immediately due to the instant pudding mix. This means you should spread it onto the cake without delay to ensure a smooth, even application.
- Instant Vanilla Pudding Mix (dry mix only): This is another key ingredient for the frosting’s stability and flavor. Use a 3.4-ounce box of *instant* vanilla pudding mix. Do NOT prepare the pudding according to its package directions. We’re only using the dry mix to thicken and flavor the whipped cream and pineapple juice, creating that signature light, yet stable, frosting texture. The vanilla notes also perfectly complement the pineapple.
Step-by-Step: Crafting Your Perfect Pineapple Sunshine Cake
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delightful Pineapple Sunshine Cake. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Prepare Your Baking Environment: Begin by preheating your oven to a steady 350°F (175°C). This ensures your oven is at the correct temperature for even baking from the moment your cake goes in. Next, thoroughly spray the inside of a standard 9×13 inch baking dish with a nonstick cooking spray. This crucial step prevents the cake from sticking and makes for easy removal and serving.
- Combine Wet and Dry Cake Ingredients: In a large mixing bowl, crack the four large eggs. Add the entire can of crushed pineapple, including all its juice, and the ½ cup of vegetable oil. Whisk these wet ingredients together vigorously until they are well combined and smooth. Then, gradually add the 15.25-ounce yellow cake mix to the bowl. Continue to whisk until the batter is just combined. A few small lumps are perfectly fine and even desirable; avoid overmixing, as this can lead to a dry or tough cake texture. The pineapple juice will activate the cake mix, ensuring a wonderfully moist crumb.
- Transfer Batter to Baking Dish: Carefully pour the prepared cake batter into your greased 9×13 inch baking dish. Use a spatula to gently spread the batter out evenly across the bottom of the dish, ensuring consistent thickness for uniform baking.
- Bake to Golden Perfection: Place the baking dish into your preheated oven. Bake for approximately 25 to 35 minutes. The baking time can vary slightly depending on your oven. You’ll know the cake is ready when it turns a beautiful golden brown on top, and a wooden toothpick or cake tester inserted into the center comes out clean, with no wet batter clinging to it.
- Allow Cake to Cool Completely: This step is crucial! Once baked, remove the cake from the oven and place it on a wire rack to cool. It needs to cool completely before you even think about frosting it, which typically takes about 1 hour. Attempting to frost a warm cake will result in a melted, runny mess, as the frosting will simply slide off.
- Prepare for Frosting: Once the cake has fully cooled, it’s time to prepare the star of the show – the light and airy pineapple frosting.
- Strain the Crushed Pineapple: Open your second can of 8 ounces of crushed pineapple. Place the crushed pineapple into a fine-mesh sieve set over a bowl. Press down gently with a spoon or spatula to extract as much juice as possible. Reserve this pineapple juice; it’s essential for the frosting. The drained crushed pineapple will be used as a delicious topping for your finished cake.
- Whip Up the Frosting: In a large mixing bowl, combine the reserved pineapple juice, the 4 cups of whipped cream (whether it’s Cool Whip or your homemade stabilized whipped cream), and the entire 3.4-ounce box of dry instant vanilla pudding mix. Using a whisk or an electric mixer, beat these ingredients together until they are fully combined and the mixture is light, fluffy, and holds soft peaks. This usually takes just a couple of minutes. The instant pudding mix will quickly start to thicken the frosting.
- Frost and Finish: Immediately after mixing, spread the freshly made pineapple frosting evenly over the top of the completely cooled cake. Work quickly but gently to ensure a smooth, uniform layer. Finally, generously sprinkle the reserved drained crushed pineapple over the frosting. This adds both visual appeal and an extra burst of tropical flavor and texture.
Frequently Asked Questions & Expert Tips for Success
Due to its whipped cream-based frosting, Pineapple Sunshine Cake should always be stored in the refrigerator. Ensure it’s sealed with an airtight lid or tightly wrapped with plastic wrap to maintain its freshness and prevent it from absorbing other odors from the fridge. Properly stored, it will remain fresh and delicious for up to 4 days.
Absolutely! This cake freezes beautifully, but with a key recommendation: freeze it *unfrosted*. Bake the cake according to the recipe, allow it to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. When you’re ready to serve, thaw the cake in the refrigerator overnight, then prepare the frosting fresh on the day of serving. The frosting is quick and easy to whip up, ensuring the best possible texture and flavor for your thawed cake.
While canned crushed pineapple is recommended for its convenience and consistent moisture content (especially the juice), you can use fresh pineapple. If using fresh, you’ll need to finely chop or process it to a crushed consistency. For the cake, you might need to add a splash of pineapple juice or water if the fresh pineapple seems less juicy to achieve the right batter consistency. For the frosting, ensure the fresh pineapple is very finely chopped and well-drained, and you’ll still need pineapple juice for the liquid component.
The instant pudding mix causes the frosting to set quickly. To avoid this, ensure your cake is fully cooled before you start making the frosting. Have your cake ready to go, and once the frosting is mixed, spread it immediately. If it does get too stiff, you can try adding a tablespoon or two of milk or extra pineapple juice (from the can, not the strained amount) and whisking it back in to loosen it up slightly, but be careful not to add too much.
This recipe is designed for a 9×13 inch baking dish. If you use a different size, you’ll need to adjust baking times. For example, a square 8×8 or 9×9 inch pan will result in a thicker cake, requiring a longer baking time. Conversely, a larger sheet pan might bake faster and result in a thinner cake. Always rely on the toothpick test for doneness rather than just the clock.
When combining the cake mix with the wet ingredients, mix just until no dry streaks remain. Overmixing can develop the gluten in the flour, leading to a tougher, less tender cake. A few small lumps are perfectly acceptable and won’t affect the final texture.
We cannot stress this enough: your cake must be completely cool before frosting. Even slightly warm cake will melt your beautiful, fluffy frosting, turning it into a runny mess. Patience is key for a perfectly frosted cake!
Serving Suggestions for Your Tropical Treat
Pineapple Sunshine Cake is an incredibly versatile dessert that’s perfect for a wide array of occasions. Its bright, refreshing flavor makes it an ideal choice for Easter gatherings, festive potlucks, casual backyard barbecues, and any summer celebration. You can serve it at room temperature for a softer, more melt-in-your-mouth experience, or chilled straight from the refrigerator for a firmer, more refreshing bite – whichever you prefer! For an extra touch of tropical flair, consider garnishing each slice with a sprinkle of shredded coconut, a fresh mint leaf, or even a maraschino cherry. It pairs wonderfully with a cup of coffee, iced tea, or even a scoop of vanilla ice cream for an indulgent treat. This cake is designed to be a crowd-pleaser, so prepare for compliments!
Explore More Delicious Pineapple Recipes
If you’ve fallen in love with the vibrant taste of pineapple in this Sunshine Cake, you’re in luck! Pineapple is a fantastic ingredient that brings a burst of tropical sweetness to so many desserts. Discover more ways to enjoy this juicy fruit with these other beloved recipes:
- Classic Pineapple Cake
- Irresistible Pineapple Poke Cake
- Easy Pineapple Quick Bread
- Dreamy Pineapple Dream Dessert
- Gorgeous Pineapple Upside Down Bundt Cake
- Rich Pineapple Pound Cake
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Pineapple Sunshine Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Cake
- 4 large eggs
- 8 ounces crushed pineapple with juice, 1 can
- ½ cup vegetable oil
- 15.25 ounce yellow cake mix
Frosting
- 8 ounce crushed pineapple 1 can
- 4 cups whipped cream like Cool whip or homemade stabilized whipped cream
- 3.4 ounce instant vanilla pudding mix 1 box, dry mix only, do not prepare the pudding
Things You’ll Need
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13×9 baking dish
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Mixing bowls
Before You Begin
- A few lumps in the batter are fine. For the best texture, be careful not to over-mix.
- Wait to make the frosting until the cake is cooled, and then once it’s made, immediately spread it on the cake. This is because the frosting starts to set and stiffen immediately because of the instant pudding mix.
- For the frosting, either stabilized whipped cream or store-bought Cool Whip work well.
- If you want to use Cool Whip, you would need approximately 12 ounces. That’s 1 1/2 of the regular sized containers.
Instructions
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Preheat the oven to 350F. Spray the inside of a 9 by 13-inch baking dish with nonstick spray.
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Add the eggs, pineapple with juice, and oil to a large bowl, and whisk to combine. Then whisk in the yellow cake mix.
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Pour the batter into the prepared dish and spread it out evenly.
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Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
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Let the cake cool completely before frosting, about 1 hour.
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Once the cake is cooled, make the frosting.
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Strain the crushed pineapple. Reserve the juice for the frosting and the crushed pineapple for topping.
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Add the pineapple juice, whipped cream, and dry vanilla pudding mix to a large bowl. Whisk or beat to combine.
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Immediately spread the frosting evenly on the cooled cake. Sprinkle the crushed pineapple on top.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.