Pineapple Sunshine Cake
Pineapple Sunshine Cake is a moist yellow sheet cake with crushed pineapple baked into the batter and a fluffy pineapple whipped topping. It’s an easy make-ahead dessert that’s perfect for potlucks, picnics, and summer gatherings.
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.
Notes
For a stronger pineapple flavor, replace part of the water in the cake batter with pineapple juice from the can. Be sure to use well-drained pineapple in the batter and undrained pineapple with juice in the topping to avoid a soggy cake or runny topping. Chill the fully assembled cake for at least 2 hours (overnight is even better) for clean slices and a deeper flavor. Store covered in the refrigerator for 3–4 days, or freeze individual frosted slices for up to 2 months.
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