Pineapple Sunshine Cake Recipe
This easy Pineapple Sunshine Cake Recipe is a soft, moist yellow cake filled with crushed pineapple and topped with a fluffy pineapple whipped frosting that tastes like pure sunshine in every bite.
I’ve been baking some version of this pineapple sunshine cake for over 25 years, and it never, ever fails me. It’s one of those easy pineapple desserts that starts with a box of yellow cake mix, gets a big tropical boost from crushed pineapple, and finishes with a cool whip frosting that people practically lick off their plates. I bring it to summer picnics, church potlucks, and family birthdays when I don’t want anything fussy—just a crowd-pleasing, nostalgic, pineapple cream cake that feels like a little vacation on a plate.
You can serve this tropical sheet cake cold from the fridge on a hot day, dress it up with toasted coconut for a party, or keep it simple and old-fashioned. It’s technically a yellow cake mix dessert, but the extra pineapple, vanilla, and that light, creamy topping make it taste completely homemade. And the best part? It’s almost impossible to mess up, which is exactly the kind of recipe my 50-year-old, busy-mom self reaches for again and again.
Why You’ll Love This Recipe
- Ridiculously easy, very little fuss. Starts with a box mix, but tastes like a from-scratch moist pineapple cake.
- Perfect make-ahead dessert. The cake actually tastes better after chilling overnight as the flavors mingle.
- Light, fluffy pineapple whipped topping. The cool whip frosting cake layer is sweet, creamy, and not heavy.
- Feeds a crowd. This tropical sheet cake serves 12–16 people, so it’s perfect for potlucks and picnics.
- Budget-friendly ingredients. Uses pantry staples like cake mix, canned crushed pineapple, and instant pudding.
- Flexible and forgiving. Easy to tweak for lower sugar, more pineapple, or different toppings.
- Great for warm-weather gatherings. This summer picnic cake is refreshing, chilled, and travel-friendly.
- Kid and adult approved. Simple flavors—pineapple, vanilla, butter—that appeal to just about everyone.
Ingredients
Here’s everything you need for this Pineapple Sunshine Cake Recipe, plus a few little notes from my kitchen.
For the Pineapple Cake
- 1 box (15.25 oz) yellow cake mix
- 1 cup canned crushed pineapple, with juice (from a 20 oz can; don’t drain)
- 3 large eggs, room temperature
- 1/3 cup neutral oil (canola or vegetable oil)
- 1/2 cup water
- 1 teaspoon pure vanilla extract
Ingredient tips:
- Yellow cake mix: Any mainstream brand like Betty Crocker, Duncan Hines, or Pillsbury works. “Moist” or “super moist” styles are ideal for a really tender pineapple vanilla cake.
- Crushed pineapple: Use pineapple in juice, not in heavy syrup, so the cake doesn’t get overly sweet or sticky.
- Eggs: Room temperature eggs blend better and help the cake rise evenly. If you forget, put them in warm water for 5–10 minutes.
- Oil: Oil keeps this pineapple butter cake-style dessert soft even after chilling—don’t swap it fully for butter or it may firm up too much.
- Vanilla extract: A little vanilla rounds out that tropical flavor and keeps the cake from tasting too “boxed mix.”
For the Pineapple Whipped Topping
- 1 can (20 oz) crushed pineapple, well-drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 tub (8 oz) frozen whipped topping (like Cool Whip), thawed
- 1/2 cup sour cream (full-fat or light)
- 1 teaspoon vanilla extract
Topping tips:
- Drain the pineapple very well. Press it lightly with the back of a spoon in a strainer so the frosting stays fluffy, not watery.
- Instant pudding: Make sure it’s instant, not cook-and-serve; we’re mixing it straight into the topping.
- Whipped topping: Let it thaw in the fridge for a few hours so it folds in smoothly without clumps.
- Sour cream: This is the little secret that keeps the topping from being too sweet and gives it a creamy, almost cheesecake-like tang.
Directions
You know what? This is one of those recipes where you can have the cake baked and cooling while you clean up the kitchen. Here’s how I do it step by step.
-
Preheat and prepare your pan.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or a thin layer of oil; you can also line the bottom with parchment for super easy removal. -
Mix the cake batter.
In a large mixing bowl, add the yellow cake mix, 1 cup crushed pineapple with its juice, eggs, oil, water, and vanilla. Use a hand mixer on medium speed for 2 minutes, scraping down the bowl once. The batter will look slightly thicker than regular cake batter with little pineapple pieces. -
Bake the pineapple cake.
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. -
Cool completely.
Set the cake pan on a cooling rack and let the cake cool completely in the pan. This usually takes 45–60 minutes. Don’t rush this—if the cake is warm, the pineapple whipped topping will melt and slide. -
Prepare the pineapple whipped topping.
While the cake cools, add the drained crushed pineapple, instant pudding mix, sour cream, and vanilla to a large bowl. Stir or whisk until the pudding is dissolved and the mixture is smooth and thick. -
Fold in the whipped topping.
Gently fold in the thawed whipped topping using a spatula. Keep the motion light so you don’t deflate it. The mixture should be pale yellow, creamy, and fluffy. -
Frost the cooled cake.
Once the cake is completely cool, spread the pineapple cream topping evenly over the top. Take it right to the edges so every slice gets that sunshine layer. -
Chill before serving.
Cover the cake tightly (foil or a lid if your pan has one) and chill for at least 2 hours, or up to overnight. Chilling lets the flavors meld and helps the topping set for clean slices. -
Serve and enjoy.
Cut the cake into 12–16 squares. If you’d like, garnish with extra drained pineapple, maraschino cherries, or a sprinkle of toasted coconut for a little extra tropical flair.
Servings & Timing
- Yield: 12–16 servings
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Cooling Time: 45–60 minutes
- Chill Time: 2 hours (minimum)
- Total Time: About 4 hours (mostly hands-off—perfect for making earlier in the day)
Variations
Sometimes I like to play with this recipe a bit depending on the occasion or what I’ve got in the pantry. Here are some fun twists:
- Pineapple Coconut Sunshine Cake: Add 1/2 cup shredded sweetened coconut to the batter and sprinkle toasted coconut on top of the frosting.
- Lighter Sunshine Cake: Use sugar-free pudding mix and light whipped topping; the cake stays indulgent but with fewer calories.
- Pineapple Cream Cheese Frosting: Swap the sour cream for softened cream cheese for a richer, more tangy pineapple cream cake topping.
- Berry Sunshine Cake: Scatter fresh raspberries or sliced strawberries over the frosted cake right before serving for a bright pop of color and flavor.
- Pineapple Poke Cake Style: After baking, poke holes in the warm cake with a skewer and pour 1/2 cup pineapple juice over it before cooling for extra moist pineapple cake goodness.
- Gluten-Free Version: Use a gluten-free yellow cake mix; keep the rest of the ingredients the same and check the box for any timing adjustments.
Storage & Reheating
This isn’t really a “reheating” kind of dessert, but it does keep beautifully.
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Refrigerator:
Store the pineapple sunshine cake tightly covered in the fridge for up to 4 days. The topping stays stable and the cake actually gets more flavorful by day two. -
Freezer (whole or slices):
You can freeze the fully frosted cake. Chill it first, then wrap the pan well in plastic wrap and foil, or freeze individual slices in airtight containers. It will keep for about 2 months. -
Thawing:
Thaw in the refrigerator overnight. The topping may soften slightly, but it will still taste delicious and refreshing. -
Make-ahead tips:
- Bake the cake one day ahead, cool, cover, and keep at room temperature; add the topping the day you’ll serve it.
- Or go all the way—frost it, chill overnight, and it’s completely ready when your guests walk in.
Notes
A few little lessons from making this pineapple dessert recipe more times than I can count:
- Don’t skip the chill time. I know it’s tempting, but the cake really shines once it’s had a couple of hours in the fridge. The texture firms slightly, and the pineapple whipped topping sets just right.
- Balance the sweetness. If you’re sensitive to sweetness, you can start with 3/4 of the pudding mix in the topping, taste, and add the rest if needed. You can also use pineapple in juice instead of syrup, which I strongly recommend.
- Pan choice matters. A metal 9×13 pan tends to bake a little faster and browns the edges more, while glass bakes a bit slower and stays softer; both work, just keep an eye on it.
- Don’t overbake. This is meant to be a moist pineapple cake. Pull it out as soon as the center sets and the toothpick is mostly clean. Overbaking can make it a little dry, especially at the corners.
- Let the pudding set. After you mix the topping, let it rest for 5 minutes before spreading; it thickens slightly as the pudding absorbs moisture and makes frosting easier.
- Serving for company. I like to cut small squares, then garnish each with a tiny dollop of whipped topping and half a cherry—it feels very retro but always gets a smile.
FAQs
Can I use a white cake mix instead of yellow?
Yes, you can use white cake mix for this pineapple sunshine cake recipe; the flavor will be a bit lighter and less buttery, but still delicious.
Can I make this without Cool Whip?
You can use homemade stabilized whipped cream, but you’ll want to add the instant pudding and whip until thick so the topping holds up in the fridge.
My topping is too runny—what happened?
Usually that means the pineapple wasn’t drained enough or the cake was still warm; you can chill the topping bowl for 30–60 minutes to help it firm up before spreading.
Can I add more pineapple to the cake batter?
A little more is fine, but don’t go over about 1 1/4 cups total in the batter or the cake can get too wet and heavy in the center.
Is this pineapple sunshine cake recipe safe to leave out at a party?
Because of the whipped topping and dairy, keep it chilled until serving and don’t leave it out for more than 2 hours, especially in warm weather.
Can I turn this into cupcakes?
Yes—bake the batter in lined muffin tins (about 18–24 cupcakes) at 350°F for 15–18 minutes, then cool and frost each cupcake with the pineapple whipped topping.
How can I make it look a bit fancier for a birthday?
Pile the topping high, then decorate with pineapple tidbits, cherries, and maybe a ring of toasted coconut; you can also serve it on a pretty white platter instead of straight from the pan.
Is this recipe kid-friendly?
Very much so—there’s no strong spice, no nuts unless you add them, and the texture is soft and easy to eat, which kids and grandparents both tend to love.
Conclusion
This Pineapple Sunshine Cake Recipe is one of those trusty, easy pineapple desserts that you can pull out for almost any occasion—potlucks, birthdays, Easter, summer cookouts, or just a Tuesday when you need a little spark of joy. It’s simple, bright, moist, and full of nostalgic flavor, with that cool, creamy pineapple whipped topping that keeps everyone coming back for seconds.
Give it a try, let it chill, and see if it doesn’t disappear faster than you expect. When you make it, I’d love to hear how it went—leave a comment, share your favorite variation, or pair it with another fruity dessert like lemon bars or strawberry shortcake for a full “sunshine” dessert spread.
Pineapple Sunshine Cake
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup canned crushed pineapple with juice, from a 20 oz can; do not drain
- 3 large eggs room temperature
- 1/3 cup neutral oil such as canola or vegetable oil
- 1/2 cup water
- 1 teaspoon pure vanilla extract
- 1 can (20 oz) crushed pineapple well-drained, for topping
- 1 package (3.4 oz) instant vanilla pudding mix instant, not cook-and-serve
- 1 tub (8 oz) frozen whipped topping such as Cool Whip, thawed
- 1/2 cup sour cream full-fat or light
- 1 teaspoon vanilla extract for topping
- additional crushed pineapple, maraschino cherries, or toasted coconut optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or a thin layer of oil; you can also line the bottom with parchment for easier removal.
- In a large mixing bowl, add the yellow cake mix, 1 cup crushed pineapple with its juice, eggs, oil, water, and 1 teaspoon vanilla. Use a hand mixer on medium speed for 2 minutes, scraping down the bowl once. The batter will be slightly thicker than regular cake batter with small pineapple pieces.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Set the cake pan on a cooling rack and let the cake cool completely in the pan, about 45–60 minutes. Do not frost while warm or the topping will melt and slide.
- While the cake cools, add the well-drained crushed pineapple, instant vanilla pudding mix, sour cream, and 1 teaspoon vanilla to a large bowl. Stir or whisk until the pudding is dissolved and the mixture is smooth and thick. Let sit for about 5 minutes to thicken slightly.
- Gently fold in the thawed whipped topping with a spatula until fully combined. Use light motions so you don’t deflate it. The mixture should be pale yellow, creamy, and fluffy.
- Once the cake is completely cool, spread the pineapple whipped topping evenly over the top, all the way to the edges so every slice gets plenty of topping.
- Cover the cake tightly with foil or a fitted lid and chill in the refrigerator for at least 2 hours, or up to overnight, to let the flavors meld and the topping set.
- Cut the chilled cake into 12–16 squares. If desired, garnish each piece with extra drained pineapple, a maraschino cherry, or a sprinkle of toasted coconut before serving.
