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Pineapple Sunshine Cake Recipe
This easy, cheerful Pineapple Sunshine Cake Recipe is a moist yellow cake topped with fluffy pineapple whipped frosting—perfect as an easy pineapple dessert for summer picnics, potlucks, or any day that needs a little sunshine.
Full Recipe Introduction
If you’ve never had a pineapple sunshine cake before, you’re in for such a treat. Think of a soft, buttery yellow cake mix dessert soaked with sweet crushed pineapple, then finished with a cool and creamy pineapple whipped topping that tastes like a tropical cloud.
Around here, this is my “bring-it-to-the-neighbor’s” cake and my “I-don’t-feel-like-fussing” cake. I make it for church potlucks, summer barbecues, and honestly, some random Tuesdays when the week feels a little too long. It’s a classic potluck dessert recipe—simple, nostalgic, and always the first empty pan on the dessert table.
What makes this Pineapple Sunshine Cake Recipe so special is how much flavor you get with so little effort. You start with a humble box of yellow cake mix, add a few pantry staples, and suddenly you’ve got a tropical sheet cake that tastes like you spent all afternoon baking. The crushed pineapple makes the cake incredibly moist (no dry crumbs here), and the light cool whip frosting cake layer means it never feels heavy, even on a hot July afternoon.
Is it healthy? Well, it’s still cake—but you can lighten it up a bit with Greek yogurt in the topping and reduced-fat whipped topping if you like. What it really is, though, is happy food: bright, fruity, and easy to share.
And you know what? Sometimes “happy food” is exactly what we need.
Why You’ll Love This Pineapple Sunshine Cake Recipe
- Crazy easy – Starts with a box of yellow cake mix, so the hard work is already done for you.
- Super moist texture – Crushed pineapple baked into the batter keeps this moist pineapple cake tender for days.
- Perfect make-ahead dessert – The flavor actually gets better as it chills, making it ideal for parties and holidays.
- Feeds a crowd – Baked as a tropical sheet cake in a 9×13 pan, it’s perfect for potlucks, office parties, and family reunions.
- Light and refreshing – The pineapple cream cake topping is fluffy, not heavy, so it’s great after a big meal.
- Flexible and forgiving – Easy to adjust with different toppings, mix-ins, or sugar levels; hard to mess up.
- Kid- and adult-approved – Familiar flavors (yellow cake and pineapple) with a fun twist that even picky eaters like.
- Budget-friendly – Uses simple pantry ingredients and canned fruit; no fancy tools or expensive ingredients needed.
- Travel-friendly – This summer picnic cake travels well in the pan and holds up beautifully at room temperature for a few hours.
Ingredients for the Best Pineapple Sunshine Cake
Let’s walk through what you’ll need to make this easy pineapple dessert. I’ll share a few notes so you can tweak things to your own kitchen and taste.
For the Pineapple Cake
-
1 box (15.25 oz) yellow cake mix
– Any brand works (I often use Betty Crocker or Duncan Hines). You can also use a “butter recipe” yellow cake for extra richness if you like a pineapple butter cake vibe. -
1 cup crushed pineapple, well drained
– From a 20 oz can; you’ll use part of the juice later in the topping. Press gently to remove extra liquid so the cake isn’t soggy. -
3 large eggs
– Room temperature if you can; it helps the batter mix more evenly. -
1/2 cup vegetable oil
– Canola or another neutral oil works well; this keeps the cake tender and moist. -
1/2 cup water
– You can replace part of this with pineapple juice from the can for extra pineapple flavor. -
1 teaspoon vanilla extract
– Optional but lovely—it adds warmth and makes this pineapple vanilla cake taste bakery-made.
For the Pineapple Whipped Topping
-
1 package (3.4 oz) instant vanilla pudding mix
– Use instant, not cook-and-serve. This helps thicken the frosting and adds creaminess. -
1 cup cold milk
– Whole or 2% gives a richer texture; skim works in a pinch but won’t be as creamy. -
1 cup crushed pineapple with juice (from the rest of the can)
– Don’t drain this portion; the juice adds flavor and helps the topping set. -
1 container (8 oz) whipped topping (like Cool Whip), thawed
– This is your cool whip frosting base. You can use “light” or “extra creamy” depending on your preference. -
2–4 tablespoons powdered sugar (optional)
– For a sweeter, thicker pineapple whipped topping. Add to taste. -
1 teaspoon vanilla extract
– Rounds out the flavor so it tastes like pineapple cream cake, not just pineapple and sugar.
Optional Garnishes
- Toasted coconut flakes – For a more tropical sheet cake feel and a little crunch.
- Maraschino cherries – Classic potluck dessert look; kids love them.
- Fresh pineapple tidbits or slices – For a fresh pop of flavor right before serving.
Directions: Step-by-Step Pineapple Sunshine Cake Recipe
Make the Cake
-
Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or a thin layer of butter. You can also line the bottom with parchment paper if you want easy removal, but I usually just serve straight from the pan. -
Mix the wet ingredients
In a large mixing bowl, whisk together the eggs, oil, water, vanilla, and the well-drained 1 cup of crushed pineapple. You should see little bits of pineapple floating in the mixture—that’s good. -
Add the cake mix
Add the yellow cake mix to the bowl. Use a hand mixer on low speed or a sturdy spatula to stir until everything is incorporated and no dry streaks remain. Don’t overmix; once it’s smooth, you’re good. -
Bake the cake
Pour the batter into your prepared pan and smooth the top. 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. Every oven runs a little different, so start checking around 23 minutes. -
Cool completely
Place the pan on a cooling rack and let the cake cool completely. This is important—if the cake is warm, the pineapple whipped topping will melt and slide around. I often bake the cake in the morning and frost in the afternoon.
Make the Pineapple Whipped Topping
-
Combine pudding mix and milk
In a medium bowl, whisk the vanilla pudding mix and cold milk together for about 1–2 minutes until it starts to thicken. It should look like soft pudding. Let it sit for a minute to finish thickening. -
Stir in pineapple and vanilla
Add the remaining 1 cup crushed pineapple with its juice and the vanilla extract. Stir well. The mixture will loosen a bit, but it should still be creamy, not watery. -
Fold in whipped topping
Gently fold in the thawed whipped topping with a spatula. Use light, sweeping motions so you don’t deflate the mixture. Taste it—if you want it sweeter or thicker, fold in 2–4 tablespoons of powdered sugar. -
Chill the topping (optional but helpful)
If you have time, cover the bowl and chill the topping for 20–30 minutes. This helps it firm up and makes it easier to spread evenly over the cake.
Assemble the Cake
-
Frost the cooled cake
Once the cake is fully cool, spread the pineapple whipped topping evenly over the surface. Take it right to the edges so every slice gets plenty of frosting. -
Chill before serving
Cover the pan and refrigerate the cake for at least 2 hours, or up to overnight. This resting time lets the flavors meld and makes the cake easier to cut. -
Garnish and serve
Just before serving, sprinkle with toasted coconut and/or add maraschino cherries if you like. Cut into squares and enjoy your bright, sunny pineapple dessert recipe.
Servings & Timing
- Yield: About 12–16 servings, depending on how large you cut the pieces
- Prep Time: 15–20 minutes
- Bake Time: 25–30 minutes
- Chill Time: 2 hours (or longer for even better flavor)
- Total Time: About 3 hours (mostly hands-off; plenty of time to tidy the kitchen or make dinner)
Fun Variations and Twists
You can keep this Pineapple Sunshine Cake Recipe exactly as written, or play around a bit—this one’s very forgiving.
- Coconut-Pineapple “Piña Colada” Cake: Add 1/2 cup shredded coconut to the batter and top with toasted coconut.
- Lighter Version: Use sugar-free pudding mix, light whipped topping, and a reduced-sugar yellow cake mix.
- Pineapple Butter Cake: Swap the vegetable oil for melted butter and use a butter-flavor cake mix for extra richness.
- Berry-Pineapple Sunshine Cake: Sprinkle sliced strawberries or blueberries over the frosted cake just before serving.
- Gluten-Free Twist: Use a gluten-free yellow cake mix and ensure your pudding and toppings are gluten-free.
- Cupcake Version: Bake the batter in lined muffin tins (about 18–24 cupcakes) and top each with a swirl of pineapple whipped frosting.
How to Store Your Pineapple Sunshine Cake
Because of the cool whip frosting and pineapple, this cake likes the fridge.
-
Refrigerator:
Store covered (with plastic wrap or a tight-fitting lid) in the fridge for 3–4 days. The cake stays moist, and the pineapple flavor gets stronger each day. -
Freezer (for longer storage):
You can freeze the fully frosted cake in individual slices. Chill the cake first, then wrap each slice in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months. -
Thawing:
Thaw slices in the fridge overnight or on the counter for about 30–45 minutes. The texture of the topping might soften slightly but will still taste great. -
Make-ahead tips:
- Bake the cake a day ahead and keep it covered at room temperature, then frost the next day.
- Or fully assemble the cake the day before your event, keep it chilled, and garnish just before serving.
No reheating needed—this is a cold, refreshing dessert, especially lovely straight from the fridge on a hot afternoon.
Notes from My Kitchen
-
Don’t skip cooling the cake:
I know it’s tempting to rush, but if the cake is warm, the topping can turn soupy. Learned that the hard way one summer when I was running late to a cookout. -
Drain just enough pineapple for the batter:
You want the crushed pineapple in the cake batter fairly well-drained so the texture stays fluffy, not dense. Save the juicier portion for the topping. -
Chill time really helps:
Two hours is the minimum, but if you can give this pineapple sunshine cake an overnight rest, the flavor becomes deeper and more “grown up,” almost like a pineapple cream cake you’d find at a bakery. -
Parchment is your friend for neat squares:
If you’re bringing this to a party and want clean edges, line the bottom of the pan with parchment before baking. Once cooled and chilled, you can lift it out and cut neat squares. -
Adjust sweetness:
If you don’t like desserts overly sweet, skip the powdered sugar in the topping and use pineapple in juice instead of syrup. If you love sweet, go ahead and add the sugar—this is your cake. -
Serving tip:
For nice, clean slices, use a sharp knife and wipe it off between cuts. A small offset spatula is handy for lifting pieces out of the pan.
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
You can, but canned crushed pineapple works better because it’s softer and more consistent. If using fresh, chop it very finely and add a little extra juice or syrup for moisture.
2. Can I use a white cake mix instead of yellow?
Yes, white cake mix works fine. The flavor will be a bit lighter and less buttery, but it still makes a lovely pineapple vanilla cake.
3. Do I have to use Cool Whip, or can I use real whipped cream?
You can use homemade whipped cream, but it won’t stay stable as long. If you go that route, plan to serve the cake within 24 hours and keep it very cold.
4. My topping is runny. What went wrong?
Most likely the cake was still warm, or the pineapple had too much extra juice. Next time, be sure the cake is fully cooled and follow the measuring instructions—use drained pineapple for the batter and measured pineapple-with-juice for the topping.
5. Can I make this as a layer cake instead of a sheet cake?
Yes, bake the batter in two 8- or 9-inch round pans (adjust bake time slightly—start checking around 18–20 minutes). Cool completely, then spread the pineapple whipped topping between the layers and over the top.
6. How long can this cake sit out at room temperature?
Because of the whipped topping, try to keep it chilled as much as possible. It’s fine at room temperature for about 2 hours—after that, return it to the fridge.
7. Can I reduce the oil to make it lighter?
You can replace up to half of the oil with unsweetened applesauce or Greek yogurt, but keep some fat for tenderness. Otherwise, the cake may turn a bit chewy or dry.
8. Is this recipe good for a potluck or picnic?
Absolutely. This is a classic summer picnic cake and potluck dessert recipe. Just keep it in a cooler with ice packs if you’re outdoors on a very hot day.
Conclusion
This Pineapple Sunshine Cake Recipe brings together everything I love in a dessert: easy steps, pantry ingredients, bright tropical flavor, and that nostalgic, potluck charm. It’s the kind of crushed pineapple cake that disappears fast, but leaves everyone asking for the recipe.
Give it a try the next time you need a simple, crowd-pleasing yellow cake mix dessert—then come back and tell me how it went. Leave a comment with your twist (coconut? berries? extra pineapple butter cake style?) and, if you’re in the mood for more sweet ideas, check out my other easy pineapple dessert recipes and sheet cake favorites.
Pineapple Sunshine Cake
Ingredients
- 1 box (15.25 oz) yellow cake mix any brand; butter recipe yellow cake mix also works
- 1 cup crushed pineapple well drained, from a 20 oz can; reserve remaining pineapple and juice for topping
- 3 large eggs room temperature if possible
- 1/2 cup vegetable oil such as canola or another neutral oil
- 1/2 cup water replace part with reserved pineapple juice for more pineapple flavor, if desired
- 1 teaspoon vanilla extract optional, for added flavor
- 1 package (3.4 oz) instant vanilla pudding mix use instant, not cook-and-serve
- 1 cup milk cold; whole or 2% preferred
- 1 cup crushed pineapple with juice from remaining pineapple in the 20 oz can; do not drain
- 1 container (8 oz) whipped topping such as Cool Whip, thawed; light or extra creamy both work
- 2–4 tablespoons powdered sugar optional, to taste, for a sweeter/thicker topping
- 1 teaspoon vanilla extract for the topping
- toasted coconut flakes optional, for garnish
- maraschino cherries optional, for garnish
- fresh pineapple tidbits or slices optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or butter. Optionally line the bottom with parchment paper for easier removal.
- In a large mixing bowl, whisk together the eggs, vegetable oil, water (or a mix of water and pineapple juice), vanilla extract, and 1 cup well-drained crushed pineapple until combined.
- Add the yellow cake mix to the bowl. Beat on low speed with a hand mixer or stir with a spatula just until the batter is smooth and no dry streaks remain. Do not overmix.
- Pour the batter into the prepared 9×13-inch pan and smooth the top. 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. Start checking around 23 minutes.
- Remove the pan to a cooling rack and let the cake cool completely in the pan. Do not add the topping while the cake is warm, or the topping may become runny.
- In a medium bowl, whisk the instant vanilla pudding mix and cold milk together for 1–2 minutes until it starts to thicken and looks like soft pudding. Let sit for a minute to finish thickening.
- Add 1 cup crushed pineapple with its juice and 1 teaspoon vanilla extract to the pudding mixture. Stir until evenly combined; the mixture should be creamy but not watery.
- Gently fold the thawed whipped topping into the pineapple-pudding mixture using a spatula, taking care not to deflate it. Taste and, if desired, fold in 2–4 tablespoons powdered sugar for extra sweetness or thickness.
- Cover the bowl and refrigerate the pineapple whipped topping for 20–30 minutes to help it firm up and make it easier to spread.
- Once the cake is completely cool, spread the chilled pineapple whipped topping evenly over the surface of the cake, all the way to the edges.
- Cover the pan and refrigerate the cake for at least 2 hours, or up to overnight, to allow the flavors to meld and the topping to set.
- Just before serving, garnish the cake with toasted coconut flakes, maraschino cherries, and/or fresh pineapple tidbits if desired. Cut into squares and serve chilled.
