Description
Sometimes you just need a dessert that tastes bright, happy, and effortless. This Pineapple Sunshine Cake is exactly that—soft, moist cake filled with juicy pineapple and topped with a light, fluffy frosting. It’s quick to make, uses simple ingredients, and is perfect for potlucks, family dinners, or anytime you want an easy crowd-pleaser.
Ingredients
For the Cake
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1 box yellow cake mix (15.25 oz)
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4 large eggs
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½ cup vegetable oil
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1 can (20 oz) crushed pineapple with juice (do not drain)
For the Frosting
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1 tub (8 oz) whipped topping, thawed
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1 box (3.4 oz) instant vanilla pudding mix (dry)
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1 can (20 oz) crushed pineapple with juice (do not drain)
Instructions
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Prep the Oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. -
Make the Batter
In a large bowl, mix the cake mix, eggs, oil, and one can of crushed pineapple with juice. Stir just until combined. -
Bake
Pour batter into the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan. -
Prepare the Frosting
In a bowl, gently stir together whipped topping, dry pudding mix, and the second can of crushed pineapple with juice until smooth and fluffy. -
Frost & Chill
Spread frosting evenly over the cooled cake. Refrigerate for at least 1 hour before serving.
Notes
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Do not drain the pineapple—the juice keeps the cake moist and flavorful.
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Make sure the cake is fully cooled before frosting so the topping stays fluffy.
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Chill before serving for cleaner slices and better texture.
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For a fun twist, sprinkle toasted coconut or add a little coconut extract to the batter.