30 MINUTES – PINEAPPLE SUNSHINE CAKE

This is a perfect, refreshing dessert with a rich taste, fantastic pineapple aroma, and a moist, fluffy texture. Pineapple Sunshine Cake is easy to prepare in any season of the year because it’s made with canned crushed pineapple.

PINEAPPLE SUNSHINE CAKE

WHAT IS PINEAPPLE SUNSHINE CAKE?

Pineapple Sunshine Cake is a yummy dessert with a moist and fluffy yellow cake base and a creamy, sweet, juicy pineapple frosting. It’s simple and delicious.

You don’t need to use a lot of ingredients for this recipe. All you need is a yellow cake mix, eggs, vegetable oil, crushed pineapple with juice, whipped topping, and instant vanilla pudding mix. That’s all.

PINEAPPLE SUNSHINE CAKE

PINEAPPLE SUNSHINE CAKE  TIPS:

1- If you do not want the Pineapple Sunshine Cake to be too dry, do not overbake it. Check the readiness of the cake using a toothpick inserted in the center, if it comes out clean – the cake is ready.
2- You can use a white cake mix if you don’t have a yellow cake mix.
3- Decorate the Pineapple Sunshine Cake with chopped fresh/canned pineapple, flaked coconut, or maraschino cherries.
4- Refrigerate this Pineapple Sunshine Cake before serving.

PINEAPPLE SUNSHINE CAKE

LET’S TALK ABOUT FREEZING PINEAPPLE SUNSHINE CAKE

Yes, pineapple sunshine cake can be frozen, but only without the frosting. If you are planning to freeze this Pineapple Sunshine Cake, let it cool completely after baking.

Then, cover with plastic wrap and freeze for later. You will be able to prepare the frosting while the Pineapple Sunshine Cake is defrosting.

PINEAPPLE SUNSHINE CAKE

DO LEFTOVERS NEED TO BE REFRIGERATED?

Yes, you need to store the leftover Pineapple Sunshine Cake in the refrigerator because this cake is covered with pineapple and whipped cream frosting that might go bad at room temperature.

I recommend storing leftover Pineapple Sunshine Cake in an airtight container in the refrigerator for up to 3-4 days.

PINEAPPLE SUNSHINE CAKE

30 MINUTES - PINEAPPLE SUNSHINE CAKE

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This cake drives me crazy because it isn't only very tasty, but it is also fragrant, very moist, tender, and fluffy. If you, like me, have a sweet tooth, you will definitely like this Pineapple Sunshine Cake.

Ingredients

For the sunshine cake

  • 1 box (15.25 oz) yellow cake mix;
  • ½ cup vegetable oil;
  • 1 can (8 oz) crushed pineapple with juice.
  • 4 eggs, at room temperature;

For the pineapple frosting

  • 1 box (3.4 oz) instant vanilla pudding mix;
  • 1 can (8 oz) crushed pineapple with juice.
  • 1 (8 oz) container whipped topping

Instructions

  1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan with a non-stick cooking spray. Also, I prefer to line a baking pan with parchment paper (I leave some paper hanging on two sides, it will help to unmold the Pineapple Sunshine Cake after baking).
  2. Add 1 box of yellow cake mix, 4 eggs, ½ cup vegetable oil, and 1 can of crushed pineapple with juice to the large mixing bowl. Beat together using an electric mixer until combined. Then, pour this pineapple sunshine cake filling into the prepared baking pan.
  3. Bake in the preheated oven for 20-30 minutes or until golden and ready. Check the readiness of the Pineapple Sunshine Cake using a toothpick inserted in the center, if it comes out clean - the cake is ready. Remove the baking pan from the oven. Let the Pineapple Sunshine Cake cool completely in a pan.
  4. While the cake is cooling, prepare the pineapple frosting. Add 1 container of whipped topping, 1 box of instant vanilla pudding mix, and 1 can of crushed pineapple with juice to the bowl. Fold together using a rubber spatula. Place this pineapple frosting on top of a completely cooled sunshine cake. Spread evenly.
  5. Decorate the Pineapple Sunshine Cake with fresh/canned pineapple or with maraschino cherries.
  6. Cut into pieces and enjoy!
Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 244Total Fat: 10gSaturated Fat: 2gCholesterol: 41mgSodium: 253mgCarbohydrates: 24gSugar: 23gProtein: 2g

15 thoughts on “30 MINUTES – PINEAPPLE SUNSHINE CAKE”

  1. Do you prepare the vanilla pudding or just add the dry mix into the whipped cream?
    Sounds delicious! Can’t wait to make this!
    Thank you

    Reply
  2. I am making this for guests and was wondering if I need to wait to put the frosting on until we are ready to eat it or does is hold up well if I put it on and the refrigerate the cake until we are ready to eat? I am new at baking and am unsure.

    Reply
  3. Amazing!!!! I used the pineapple box cake mix and added coconut. This was one of the tastiest cakes I’ve made! Thank you for sharing!

    Reply
  4. Am I supposed to put the dry mix of pudding in the topping or actually make the box of pudding as directed and then add it to the cool whip etc? Thanks

    Reply

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