Pineapple Sunshine Cake is a light and fluffy pineapple-infused cake, topped with a sweet and creamy whipped cream frosting. This cake is always a crowd pleaser! Read through and check the video for greater illustration
What Is A Pineapple Sunshine Cake
This recipe is sometimes called a Crushed Pineapple Cake or a Pineapple Pudding Cake. It usually consists of a cake mix (usually yellow) that is infused with crushed pineapple. Then it’s topped with a light whipped pudding topping, again, infused with pineapple. There are some variations, and I’ve seen this cake topped with a cream cheese/pineapple topping. But we like the nice, light whipped topping.
While this is an easy recipe to make, that doesn’t necessarily mean that it is a QUICK recipe. There is a lot of “cooling” involved. So, it you are planning to make this for a party, you want to make sure that you have plenty of time to make it early.
I use half of the can of my crushed pineapple to put into my whipped topping. For this recipe, I describe mixing the pineapple in with the topping. This worked for us but you could also keep it to the side and then sprinkle it on top for a slightly different look and feel. Either will work!
How To Store Your Pineapple Sunshine Cake?
This is a chilled dessert that should be kept cold. So make sure you use an airtight container and store it in your refrigerator. We love to use this baking pan because it comes with it’s own lid. So you can just store it right in the pan you baked it in! No worries about Saran Wrap or aluminum foil!
Yes, you can freeze this cake, but I’d do it before putting the whipped topping on. Once you frost this cake, I’m not sure how well freezing would work. Just allow the cake to fully cool, wrap tightly with freezer wrapk or put in a freezer bag and it should be good in your fridge for 3-4 months.
Pineapple Sunshine Cake
Ingredients
cake
- 1 box yellow cake mix
- 1/2 cup oil, (I used vegetable oil)
- 4 eggs
- 1 (8 oz) can crushed pineapple with juice
frosting
- 1 (8 oz) container whipped topping, thawed
- 1 small box instant vanilla pudding
- 1 (8 oz) can crushed pineapple with juice
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
- In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
- Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
- In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
