This easy, breezy Pineapple Sunshine Cake recipe made from a boxed cake mix is topped with a luscious pineapple whipped cream frosting. It’s the ultimate tropical dessert for summer.
Can I use a different cake mix flavor?
Yes! This recipe would work well with white, yellow or even an angel food cake mix. Avoid darker flavors like chocolate or red velvet as they won’t pair as nicely with the pineapple topping.
Q: Do I have to use canned pineapple?
No, you can use fresh pineapple instead. Just be sure to drain it very well, pat dry, and chop into small pieces before adding to the batter. Fresh pineapple contains more juice than canned.
Q: What if I don’t have instant pudding mix?
You can omit the pudding mix from the frosting. The texture may be a little less stable, but it will still taste great on the cake.
Can I freeze the leftover cake?
Yes! Tightly wrap slices of cake in plastic wrap then foil and freeze up to 2-3 months. Thaw overnight in the fridge before serving. The texture may be slightly less fluffy but still very enjoyable.
- 1 box yellow or white cake mix (18.25 oz)
- 1⁄2 cup butter, melted
- 4 eggs
- 2 (8 oz) cans crushed pineapple, with juice
- 8 oz whipped topping
- 1 (3.4 oz) box instant vanilla pudding mix
- Preheat the oven to 350°F. Spray a cake pan with nonstick baking spray.
- In a large bowl, beat together the cake mix, melted butter and eggs until well blended.
- Add in both cans of crushed pineapple with juice and mix well to combine.
- Pour the batter into the prepared cake pan. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- In a large bowl, mix together 8 oz whipped topping, one 3.4 oz box instant vanilla pudding mix, and one 8 oz can crushed pineapple with juice. Fold the ingredients together until well blended and thickened.
- Spread the whipped topping mixture evenly over the top and sides of the cooled cake.
- Refrigerate cake for 1-2 hours before serving.
- Slice and enjoy! Store any leftovers covered in the refrigerator.
- Be sure your ingredients are at room temperature for best results, especially the eggs and butter. Cold ingredients can make it harder for the cake to rise properly.
- Don’t overmix the batter once you add the crushed pineapple and juice. Just mix until combined then stop. Too much mixing causes the gluten in the flour to toughen, resulting in a dense cake texture.
- If you don’t have crushed pineapple, you can use diced pineapple. Just be sure to drain it well before adding to the batter. The extra liquid from undrained fruit can make your cake mushy.
- Test for doneness early. Box cake mixes tend to bake faster than scratch recipes. Underbaked cakes will sink and be gummy in texture.
This refreshing, tropical Pineapple Sunshine Cake is the perfect summer dessert. The pineapple and whipped topping frosting adds a cool, fruity flavor that’s simply delicious. It’s easy to make with just a boxed cake mix so it’s great for gatherings with family and friends.