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Pineapple Sunshine Cake

Made with a yellow cake mix, crushed pineapple, and a dreamy whipped frosting, this cake is refreshing, simple to make, and always a crowd-pleaser.

Ingredients

For the Cake:

  • 1 box yellow cake mix
  • 4 eggs
  • ½ cup vegetable oil
  • 1 (8-ounce) can crushed pineapple with juice

For the Pineapple Whipped Frosting:

  • 1 (8-ounce) container Cool Whip (or homemade whipped cream)
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 (8-ounce) can crushed pineapple with juice

Instructions

Step 1: Preheat the Oven & Prep the Pan

  • Preheat your oven to 350°F (175°C).
  • Grease a 9×13-inch baking dish.

Step 2: Mix the Cake Batter

  1. In a large bowl, combine cake mix, eggs, vegetable oil, and crushed pineapple (with juice).
  2. Stir until just combined—don’t overmix!

Step 3: Bake the Cake

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before frosting.

Step 4: Make the Pineapple Whipped Frosting

  1. In a medium bowl, mix vanilla pudding mix and crushed pineapple (with juice) until smooth.
  2. Fold in Cool Whip and mix gently.

Step 5: Frost & Chill

  1. Spread the pineapple frosting evenly over the cooled cake.
  2. Refrigerate for at least 1 hour before serving—this helps the flavors meld together!

Notes

How to Store Pineapple Sunshine Cake

🧊 Refrigerator: Store in an airtight container in the fridge for up to 4 days.
❄️ Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

 

 

  • Author: niold.com