Pineapple Sunshine Cake

Pineapple Sunshine Cake is a light, moist, and fruity dessert that always brightens up my table. It’s made with crushed pineapple, whipped topping, and a simple cake mix, so it comes together effortlessly. The tropical flavor and fluffy texture make it perfect for potlucks, picnics, or any time I want a dessert that feels cheerful and refreshing.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and always a hit. The cake stays moist thanks to the crushed pineapple, and the whipped topping frosting adds a creamy, airy finish. It tastes like summer in every bite, and it’s one of those desserts that disappears fast. Whether I serve it chilled or at room temperature, it always feels light, sweet, and satisfying without being heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow cake mix (dry mix only)

• Eggs

• Vegetable oil

• Canned crushed pineapple (with juice)

• Instant vanilla pudding mix

• Whipped topping (like Cool Whip), thawed

• Optional: maraschino cherries or pineapple tidbits for garnish

directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.

2. In a large bowl, I combine the cake mix, eggs, oil, and the entire can of crushed pineapple with its juice.

3. I mix everything until well combined and pour the batter into the prepared pan.

4. I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

5. I let the cake cool completely before preparing the topping.

6. For the topping, I mix the dry vanilla pudding mix with the whipped topping until smooth and fluffy.

7. I spread the mixture over the cooled cake, then chill it in the fridge for at least 1 hour before serving.

8. I sometimes garnish the top with cherries or pineapple tidbits for a decorative touch.

Servings and timing

This recipe makes about 12–15 servings. It takes around 10 minutes to prep, 35 minutes to bake, and at least 1 hour to chill, so it’s ready in about 1 hour and 45 minutes.

Variations

When I want to switch it up, I use white cake mix instead of yellow for a lighter flavor. I’ve also added shredded coconut to the batter or sprinkled it on top of the frosting for extra tropical flair. If I’m in the mood for a layered version, I bake the cake in two round pans and stack it with the whipped topping in between.

storage/reheating

I store the cake covered in the refrigerator for up to 4 days. It’s best served chilled, and I never reheat it. If I’m making it ahead of time, I wait to frost it until the cake is completely cool to keep the topping light and smooth.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple doesn’t have the same texture or juice needed for this recipe. I stick with canned crushed pineapple to get the perfect moisture and consistency.

Does the pudding need to be prepared before mixing?

No, I mix the dry pudding powder straight into the whipped topping. It thickens on its own and makes a fluffy, creamy frosting.

Can I freeze this cake?

I don’t recommend freezing it once frosted. But I’ve frozen the unfrosted cake for up to a month, then thawed and added the topping fresh.

Is this cake overly sweet?

Not at all. The pineapple gives it natural sweetness and moisture, and the whipped topping keeps the frosting light and balanced.

Can I use other flavors of pudding?

Yes, I’ve used coconut or cheesecake flavored instant pudding for a fun twist. Vanilla is classic, but the options are flexible.

Conclusion

Pineapple Sunshine Cake is my go-to dessert when I want something easy, crowd-pleasing, and full of bright, tropical flavor. It’s soft, sweet, and light enough to enjoy any time of year. Whether I’m making it for a gathering or just to treat myself, this cake always brings a little bit of sunshine to the table.