Jump to RecipeThis super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It’s the perfect cake for all things summertime, and for making on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!
Quick and easy cake mix recipes like this pineapple sunshine cake are a super way to shine at parties on short notice! Pineapple Sunshine Cake Recipe This quick and easy pineapple cake is one of my super simple, but incredibly tasty, cake mix cakes! If you have a bunch of canned crushed pineapple in your pantry, this refreshing cake is exactly what you need to make with it! How To Make Pineapple Sunshine Cake To make your pineapple sunshine cake, gather up a large mixing bowl and the cake ingredients, including: a box of yellow cake mix, eggs, cooking oil ( I used coconut oil - melted butter also works, as does applesauce ), and a can of crushed pineapple. You’ll need at least an 8 ounce can of crushed pineapple, but I prefer my cake with a 20 ounce can of Dole crushed pineapple. After you’ve gathered all the ingredients, preheat your oven to 350ºF ( 175ºC ) and coat a 9 x 13 baking pan or dish with non-stick cooking spray. Combine all of the cake ingredients. Add the cake mix, crushed pineapple with the juice, eggs, oil and vanilla extract and mix until thoroughly incorporated.
Transfer the mixed pineapple cake batter to your greased 9 x 13 baking dish or pan. Bake at 350ºF ( 175ºC ) for 25 - 30 minutes.
The pineapple sunshine cake is done when the edges are golden browned and a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and allow it to cool completely on a wire cooling rack.
While the pineapple sunshine cake is cooling, combine the thawed Cool Whip or whipped topping with vanilla pudding mix and another can of crushed pineapple with the juice in a medium mixing bowl. Stir until thoroughly combined, then let the frosting set up in the refrigerator before adding the frosting layer to your cake. *If your 9 x 13 pan is deep enough, you may be able to use a larger 16 ounce portion of the Cool Whip.
Spread the pineapple frosting over the cake once it is completely cooled. Garnish with sprinkled crushed pineapple, or pineapple chunks with maraschino cherries as I have done here. Note: I typically freeze my pineapple sunshine cake once the frosting has been added. About an hour in the freezer, then I store it in the refrigerator between servings. Freezing before transporting the cake is also recommended.
Love pineapple? My pineapple bars are the best ever, fresh or canned pineapple will work too! And if you’d like another one of my cake mix recipes, try my 3 ingredient apple dump cake! Yummy!!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 16 reviews
Pineapple Sunshine Cake
This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It’s the perfect cake for all things summertime, and for making on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!
Author | Angela
Servings: 16 servings Calories: 295kcal Prep 5 minutes Cooking 30 minutes Cooling Time 30 minutes Total Time 1 hour 5 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xPineapple Sunshine Cake▢ 1 box yellow cake mix▢ 4 large eggs▢ ½ cup oil (I used coconut oil)▢ 20 oz crushed pineapple (with juice, not drained)▢ 1 teaspoon vanilla extractPineapple Frosting▢ 8 oz whipped topping (thawed, Cool Whip - a 16 oz container can also be used)▢ 5 oz instant vanilla pudding (1 small box)▢ 8 oz crushed pineapple (with juice, not drained - I have also used larger cans, up to a 20 oz can before)
InstructionsPineapple Sunshine CakePreheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined. Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake. Remove the cake from oven when done and place on a wire cooling rack to cool completely. Pineapple FrostingWhile the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use. Spread the frosting over the pineapple sunshine cake once completely cooled. Notes*For ease of slicing and serving, I initially freeze my pineapple sunshine cake then keep any unused portion refrigerated between servings. **For a lower calorie cake - substitute apple sauce for the oil in the cake, and use lite Cool Whip for the frosting. NutritionCalories: 295kcal (15%) | Carbohydrates: 46g (15%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 3g (19%) | Cholesterol: 47mg (16%) | Sodium: 320mg (14%) | Potassium: 108mg (3%) | Fiber: 1g (4%) | Sugar: 32g (36%) | Vitamin A: 103IU (2%) | Vitamin C: 5mg (6%) | Calcium: 93mg (9%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Cake mix cake, crushed pineapple, Pineapple Sunshine Cake, vanilla pudding, whipped cream Course 9x13 Cakes, Cake Recipes, Dessert, Fruit DessertsCuisine American Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Quick and easy cake mix recipes like this pineapple sunshine cake are a super way to shine at parties on short notice!
Pineapple Sunshine Cake Recipe
This quick and easy pineapple cake is one of my super simple, but incredibly tasty, cake mix cakes! If you have a bunch of canned crushed pineapple in your pantry, this refreshing cake is exactly what you need to make with it!
How To Make Pineapple Sunshine Cake
To make your pineapple sunshine cake, gather up a large mixing bowl and the cake ingredients, including: a box of yellow cake mix, eggs, cooking oil ( I used coconut oil - melted butter also works, as does applesauce ), and a can of crushed pineapple. You’ll need at least an 8 ounce can of crushed pineapple, but I prefer my cake with a 20 ounce can of Dole crushed pineapple.
After you’ve gathered all the ingredients, preheat your oven to 350ºF ( 175ºC ) and coat a 9 x 13 baking pan or dish with non-stick cooking spray.
Combine all of the cake ingredients. Add the cake mix, crushed pineapple with the juice, eggs, oil and vanilla extract and mix until thoroughly incorporated.
Transfer the mixed pineapple cake batter to your greased 9 x 13 baking dish or pan. Bake at 350ºF ( 175ºC ) for 25 - 30 minutes.
The pineapple sunshine cake is done when the edges are golden browned and a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and allow it to cool completely on a wire cooling rack.
While the pineapple sunshine cake is cooling, combine the thawed Cool Whip or whipped topping with vanilla pudding mix and another can of crushed pineapple with the juice in a medium mixing bowl. Stir until thoroughly combined, then let the frosting set up in the refrigerator before adding the frosting layer to your cake. *If your 9 x 13 pan is deep enough, you may be able to use a larger 16 ounce portion of the Cool Whip.
Spread the pineapple frosting over the cake once it is completely cooled. Garnish with sprinkled crushed pineapple, or pineapple chunks with maraschino cherries as I have done here.
Note: I typically freeze my pineapple sunshine cake once the frosting has been added. About an hour in the freezer, then I store it in the refrigerator between servings. Freezing before transporting the cake is also recommended.
Love pineapple? My pineapple bars are the best ever, fresh or canned pineapple will work too!
And if you’d like another one of my cake mix recipes, try my 3 ingredient apple dump cake! Yummy!!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 16 reviews
Pineapple Sunshine Cake
This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It’s the perfect cake for all things summertime, and for making on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!
Author | Angela
Servings: 16 servings Calories: 295kcal Prep 5 minutes Cooking 30 minutes Cooling Time 30 minutes Total Time 1 hour 5 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xPineapple Sunshine Cake▢ 1 box yellow cake mix▢ 4 large eggs▢ ½ cup oil (I used coconut oil)▢ 20 oz crushed pineapple (with juice, not drained)▢ 1 teaspoon vanilla extractPineapple Frosting▢ 8 oz whipped topping (thawed, Cool Whip - a 16 oz container can also be used)▢ 5 oz instant vanilla pudding (1 small box)▢ 8 oz crushed pineapple (with juice, not drained - I have also used larger cans, up to a 20 oz can before)
InstructionsPineapple Sunshine CakePreheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined. Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake. Remove the cake from oven when done and place on a wire cooling rack to cool completely. Pineapple FrostingWhile the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use. Spread the frosting over the pineapple sunshine cake once completely cooled. Notes*For ease of slicing and serving, I initially freeze my pineapple sunshine cake then keep any unused portion refrigerated between servings. **For a lower calorie cake - substitute apple sauce for the oil in the cake, and use lite Cool Whip for the frosting. NutritionCalories: 295kcal (15%) | Carbohydrates: 46g (15%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 3g (19%) | Cholesterol: 47mg (16%) | Sodium: 320mg (14%) | Potassium: 108mg (3%) | Fiber: 1g (4%) | Sugar: 32g (36%) | Vitamin A: 103IU (2%) | Vitamin C: 5mg (6%) | Calcium: 93mg (9%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Cake mix cake, crushed pineapple, Pineapple Sunshine Cake, vanilla pudding, whipped cream Course 9x13 Cakes, Cake Recipes, Dessert, Fruit DessertsCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Love This Recipe?Click On A Star To Rate It!
5 from 16 reviews
Pineapple Sunshine Cake
This super easy Pineapple Sunshine Cake is loaded with fantastic pineapple flavor and topped with a delicious whipped cream frosting! It’s the perfect cake for all things summertime, and for making on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!
Author | Angela
Servings: 16 servings
Calories: 295kcal
Prep 5 minutes
Cooking 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Ingredients 1x2x3xPineapple Sunshine Cake▢ 1 box yellow cake mix▢ 4 large eggs▢ ½ cup oil (I used coconut oil)▢ 20 oz crushed pineapple (with juice, not drained)▢ 1 teaspoon vanilla extractPineapple Frosting▢ 8 oz whipped topping (thawed, Cool Whip - a 16 oz container can also be used)▢ 5 oz instant vanilla pudding (1 small box)▢ 8 oz crushed pineapple (with juice, not drained - I have also used larger cans, up to a 20 oz can before)
InstructionsPineapple Sunshine CakePreheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined. Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake. Remove the cake from oven when done and place on a wire cooling rack to cool completely. Pineapple FrostingWhile the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use. Spread the frosting over the pineapple sunshine cake once completely cooled.
Notes*For ease of slicing and serving, I initially freeze my pineapple sunshine cake then keep any unused portion refrigerated between servings. **For a lower calorie cake - substitute apple sauce for the oil in the cake, and use lite Cool Whip for the frosting.
Nutrition
Calories: 295kcal (15%) | Carbohydrates: 46g (15%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 3g (19%) | Cholesterol: 47mg (16%) | Sodium: 320mg (14%) | Potassium: 108mg (3%) | Fiber: 1g (4%) | Sugar: 32g (36%) | Vitamin A: 103IU (2%) | Vitamin C: 5mg (6%) | Calcium: 93mg (9%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course 9x13 Cakes, Cake Recipes, Dessert, Fruit DessertsCuisine American
