Pineapple Sunshine Cake is a light and refreshing dessert that combines the tropical flavor of pineapple with a moist, fluffy cake. Topped with a creamy, whipped pineapple frosting, this cake is perfect for warm-weather gatherings, potlucks, or just when you want a sweet, summery treat. With its easy-to-follow recipe and delicious flavor, it’s sure to be a hit!
Why You’ll Love Pineapple Sunshine Cake
- Light and Fluffy: The combination of cake mix and crushed pineapple makes for an airy, moist texture.
- Easy to Make: This cake starts with a boxed cake mix, making it a quick and simple dessert that’s perfect for any occasion.
- Refreshing Flavor: The sweet and tangy pineapple flavor pairs perfectly with the creamy frosting, giving this cake a refreshing tropical taste.
- Crowd-Pleaser: Ideal for parties, potlucks, or family gatherings, this cake is always a hit and can be made in advance.
Ingredients for Pineapple Sunshine Cake
For the Cake
1 box yellow cake mix
4 large eggs
½ cup vegetable oil
1 can (20 oz) crushed pineapple in juice (undrained)
For the Frosting
1 package (8 oz) Cool Whip, thawed
1 package (3.4 oz) instant vanilla pudding mix
1 can (20 oz) crushed pineapple in juice (undrained)
½ cup powdered sugar (optional, for added sweetness)
Instructions: How to Make Pineapple Sunshine Cake
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray it with non-stick cooking spray. - Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and undrained crushed pineapple. Stir until all the ingredients are well combined. The batter will be slightly lumpy due to the pineapple, but that’s okay! - Bake the Cake
Pour the cake batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely in the pan. - Prepare the Frosting
While the cake cools, prepare the frosting. In a medium bowl, whisk together the Cool Whip, instant vanilla pudding mix, and the undrained crushed pineapple. If you prefer a sweeter frosting, you can whisk in ½ cup powdered sugar. Mix until the frosting is smooth and well combined. - Frost the Cake
Once the cake has cooled completely, spread the pineapple frosting evenly over the top of the cake. For best results, refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. - Serve and Enjoy
Slice the cake and serve it chilled. Garnish with extra crushed pineapple, maraschino cherries, or coconut flakes if desired for an extra tropical touch!
Tips for the Best Pineapple Sunshine Cake
- Cool the Cake Completely: Make sure the cake is completely cool before adding the frosting, or the frosting may melt and become runny.
- Make Ahead: This cake actually tastes better the next day, so feel free to make it ahead of time and store it in the refrigerator. The flavors will have time to meld, and the cake will be even more moist.
- Frosting Consistency: If you prefer a thicker frosting, use less of the pineapple juice in the frosting. You can drain some of the juice from the crushed pineapple if necessary.
Variations
- Coconut Pineapple Cake: Add 1 cup of sweetened shredded coconut to the cake batter for a delicious coconut flavor. You can also sprinkle toasted coconut on top of the frosting for extra crunch.
- Tropical Sunshine Cake: Mix in 1 cup of chopped tropical fruits like mango or papaya into the frosting for an extra fruity twist.
- Pineapple Upside-Down Cake Variation: Turn this into a pineapple upside-down cake by adding a layer of sliced pineapples and maraschino cherries to the bottom of the cake pan before pouring the batter over. Bake as directed and invert the cake after baking.
FAQs About Pineapple Sunshine Cake
Q1: Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you’ll need to make sure it’s finely chopped and that you have some extra juice for the cake batter and frosting. Canned pineapple is more convenient, but fresh adds a brighter flavor.
Q2: Can I freeze Pineapple Sunshine Cake?
Yes, you can freeze this cake! Wrap the cake tightly in plastic wrap and foil (without the frosting), and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator and frost with the Cool Whip mixture.
Q3: How long will Pineapple Sunshine Cake last in the fridge?
Stored in an airtight container, Pineapple Sunshine Cake will last for 3-4 days in the refrigerator. The flavors will actually improve as it sits, making it a great make-ahead dessert.
Q4: Can I make this cake without Cool Whip?
If you prefer to avoid Cool Whip, you can make a homemade whipped cream using heavy whipping cream and powdered sugar. Whip the cream until stiff peaks form and fold it into the pudding and pineapple mixture for a similar texture.
Pineapple Sunshine Cake is a bright and delicious dessert that’s perfect for any occasion. The combination of moist yellow cake and creamy pineapple frosting makes it a refreshing treat that everyone will love. With its easy preparation and tropical flavors, it’s a wonderful go-to dessert for spring and summer gatherings, potlucks, or just when you need something sweet and light. Try it out and bring a little sunshine to your dessert table!
