When you think of summer desserts, bright flavors and light textures come to mind. That’s exactly what Pineapple Sunshine Cake delivers. With its moist crumb, fruity flavor, and whipped topping, this cake tastes like sunshine on a plate. Whether served at a picnic, potluck, or just a regular Tuesday evening, it’s a dessert that brings a smile with every bite.
Pineapple Sunshine Cake is known for its simplicity and irresistible flavor. The name alone brings warmth to mind—a cake that’s soft, bright, and cheerful. It’s a favorite in Southern kitchens and a go-to recipe for warm-weather gatherings.
What Is Pineapple Sunshine Cake?
Pineapple Sunshine Cake is a light, moist cake made with crushed pineapple and topped with a fluffy, whipped frosting. It typically uses a yellow cake base, either from scratch or from a boxed mix, and incorporates pineapple directly into the batter for a juicy, sweet result.
The frosting is usually a blend of whipped topping, instant pudding mix, and crushed pineapple. The combination creates a creamy, tangy topping that complements the airy cake below.
Despite its tropical name and flavor, the cake is simple and homey, often passed down through generations. It’s a “dump-and-stir” kind of recipe—easy enough for beginner bakers, but flavorful enough to impress any crowd.
Classic Pineapple Sunshine Cake Recipe
This version of the cake uses a boxed cake mix for ease, but you can also make a homemade yellow cake if you prefer. The star ingredients—crushed pineapple and whipped topping—make this dessert stand out.
Ingredients
For the cake:
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- ½ cup vegetable oil
- 1 can (20 oz) crushed pineapple in juice (do not drain)
For the frosting:
- 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (8 oz) crushed pineapple in juice (do not drain)
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the cake mix, eggs, oil, and the entire can of crushed pineapple (including juice). Mix using a hand or stand mixer on medium speed until well combined, about 2–3 minutes.
2. Bake the Cake
Pour the batter into the prepared baking dish. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before frosting.
3. Make the Frosting
In a medium bowl, mix the pudding powder and crushed pineapple (with juice). Stir until the mixture starts to thicken. Fold in the thawed whipped topping gently until evenly combined.
4. Frost the Cake
Once the cake has cooled, spread the frosting evenly over the top. Cover and refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set.
Serving Suggestions
Pineapple Sunshine Cake is best served chilled. The whipped topping keeps it light, and the pineapple adds a refreshing, juicy burst of flavor in every bite.
Cut into squares and serve as-is, or garnish with:
- Maraschino cherries
- Toasted coconut flakes
- Slices of fresh pineapple
- A light sprinkle of chopped pecans or walnuts
Why You'll Love This Cake
Easy to Make
With a boxed mix and canned pineapple, this is one of the easiest cakes you can bake. No fancy techniques or equipment needed!
Moist and Flavorful
The pineapple in both the cake and frosting keeps everything moist and juicy, with just the right level of sweetness.
Crowd-Pleaser
It’s perfect for potlucks, church picnics, barbecues, and birthday parties. It travels well and serves a large group.
Customizable
From coconut to coconut rum, there are endless ways to twist this cake into new variations.
Recipe Variations
Want to put your own spin on Pineapple Sunshine Cake? Here are some ideas:
1. Pineapple Cherry Sunshine Cake
Add ½ cup chopped maraschino cherries to the cake batter for a cherry-pineapple combination. You can also garnish the top with whole cherries for a pop of color.
2. Pina Colada Cake
Stir ½ cup shredded sweetened coconut into the cake batter and add a tablespoon of coconut extract. For an adult twist, brush the baked cake with a little coconut rum before frosting.
3. Chocolate Pineapple Cake
Use a chocolate cake mix instead of yellow. The richness of chocolate pairs surprisingly well with the tangy pineapple and gives a completely different (but delicious) experience.
4. Cupcake Version
Make the same batter but divide it into cupcake tins. Reduce baking time to 18–20 minutes. Frost each with a dollop of pineapple topping.
Make It from Scratch (Optional Yellow Cake Base)
Prefer not to use a boxed mix? Here’s a simple scratch-made base:
Homemade Yellow Cake Base
Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup whole milk
- ½ cup crushed pineapple with juice
- 3 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla, then alternate adding dry ingredients and milk until just combined.
- Fold in the crushed pineapple.
- Pour into a greased 9x13-inch pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Continue with the same frosting recipe as above.
Tips for Success
Use Pineapple in Juice, Not Syrup
Syrup makes the cake overly sweet. Pineapple in natural juice gives a better balance of flavor.
Don’t Overmix the Batter
Once you’ve added the pineapple, mix until just combined. Overmixing can lead to a dense texture.
Let the Cake Cool Completely
This is crucial before frosting. A warm cake can melt the whipped topping and ruin the texture.
Chill Before Serving
Chilling for at least 1 hour (or overnight) helps the frosting set and enhances the flavor.
Storing Pineapple Sunshine Cake
Pineapple Sunshine Cake should be stored in the refrigerator due to the whipped topping and pineapple.
- In the fridge: Keep covered and refrigerate for up to 4 days.
- In the freezer: You can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight.
Final Thoughts
Pineapple Sunshine Cake is more than just a dessert—it’s a reminder of simpler times, backyard barbecues, and warm summer evenings. It’s the kind of treat that brings people together, offering a burst of tropical flavor wrapped in a comforting, soft cake.
Whether you make it with a boxed mix or from scratch, serve it for a party or just as a sweet escape midweek, this cake is sure to become a regular in your baking rotation.
So grab that can of crushed pineapple, turn on some summery music, and bring a little sunshine into your kitchen.