Home > Recipes > Dessert > Cake > Pineapple Sunshine Cake
byAshlyn Edwards on Apr 3, 2015 (updated May 24, 2022) 699 comments »
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4.95 from 537 ratings
Pineapple Sunshine Cake – A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser!
Today’s recipe is simple, easy, and delicious, y’all. I wanted to share it with you before the weekend because this would be the perfect, easy addition to your Easter spread.
I got this recipe from one of the lovely ladies I used to work with when we were living in Kansas. Let me tell ya, my midwestern friends are some UH-mazing cooks!
I always say that southern food is my comfort food, but ya know what? Kansas girls… now they know how to make some good food!
I love to make this Sunshine Cake for Easter or summer barbecues and it NEVER lasts for long. When I made it earlier this week, my son snuck a piece from the corner before I was able to photograph it.
He came running to me and said, “Mama! That cake is the best in the whole world!”
It was hard to be mad at him for cake-thievery with a sweet comment like that. He must be learning how to butter me up.
Have a wonderful Easter y’all!
4.95 from 537 ratings
Recipe: Pineapple Sunshine Cake
Yield: 16 servings
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
A light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser!
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Ingredients
Cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup oil, (I used vegetable oil)
- 1 (8 oz) can crushed pineapple with juice
Frosting:
- 1 (8 oz) container whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 (8 oz) can crushed pineapple with juice
Instructions
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
See AlsoHow to Grill a Ribeye SteakIn a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
Notes
*I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 244kcal, Carbohydrates: 34g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 253mg, Potassium: 77mg, Sugar: 23g, Vitamin A: 85IU, Vitamin C: 2.6mg, Calcium: 77mg, Iron: 0.8mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.
If you like this Pineapple Sunshine Cake, then you might also like:
Skinny Chocolate Cake
Oreo Four Layer Dessert
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Cake Dessert Southern
originally published on Apr 3, 2015 (last updated May 24, 2022)
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699 comments on “Pineapple Sunshine Cake”
Leave a comment »
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Cathy W — Reply
Should be called disappearing sunshine cake because it lasted less than a day!!I added some toasted coconut atop the frosted cake and my guests loved it
Super easy and yummy -
Pat — Reply
Years ago, we made a sunshine cake with just a yellow Jiffy cake mix. Now that I see this recipe, I’m wondering how we ever did it with the smaller cake mix. I know it was delicious. Doe anyone remember making this cake with a Jiffy mix????
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Andrea Currie Jefferson — Reply
I’m glad yo have found this recioe. I had one from my aunt but after buying ingreduents lost it! Howwvee I dont think hers had TWO cans of pineapple in it- just one in the frosting. And hers called for the cooked vanilla pudding . I like thus better. Thanks!
