A delicious cake that features a yellow cake mix base with crushed pineapple mixed throughout. It features a light and fluffy frosting made with vanilla pudding mix, whipped topping, and crushed pineapple.
When the weather starts to warm up, nothing tastes better than a delicious, sunny cake. This Pineapple Sunshine Cake Recipe is the perfect way to celebrate the coming of summer! With its bright flavors and layers of juicy pineapple, this cake will have you feeling like you’re on vacation in no time.
If you love pineapple like me, this cake is for you! It is pretty simple to whip up because it is made with common ingredients that are not too pricy! In fact, I made this cake for $5 and it provided dessert for 12! You just have to shop at discount grocers where each item is about $1 or so!
Why this Cake is So Good
- Inexpensive to make
- Easy to make
- Semi homemade
- Common ingredients
- Feeds up to 12
- Tastes like summer!
- Stores well
How to Make Pineapple Cake
Preheat oven to 350°F. Spray a large 9 x 13 cake pan with nonstick spray.
In a large bowl, add yellow cake mix, 4 cracked eggs, vegetable oil, and the crushed pineapple. Using a hand mixer, blend it until combined.
There will be some texture in the batter due to the crushed pineapple.
Pour the batter into the greased cake pan. Bake for 25-30 minutes or until cake feels springy, and is golden-brown. A tester inserted into the center of the cake will come out clean.
Allow cake to cool for one hour or until cool to the touch.
As cake cools, add the whipped topping, crushed pineapple, and pudding mix into a large mixing bowl. Using a rubber spatula combine until fluffy and mixed throughout.
Add frosting to the cooled cake, and smooth with a rubber spatula. Serve cake, and enjoy!
Fresh Whipped Cream Pineapple Frosting
You can use heavy whipping cream for this frosting layer instead of whipped topping. To use heavy whipping cream you will need:
- 3 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 8 ounces of drained, crushed pineapple
Beat whipped cream, extract, and sugar until stiff peaks form (4-6 minutes). Once the whipped cream is fluffy, turn off the mixer and fold in the drained pineapple. Frost the cooled cake.
This cake can be baked in a bundt style pan as well and will produce a typical-sized cake.
How Long Does this Cake Last?
While this pineapple cake went so fast, it will last up to 3 days when fully prepared, and covered tightly in the refrigerator. You can also freeze this cake unfrosted for up to 3 months when wrapped tightly in multiple layers of plastic wrap and foil.
More Pineapple Desserts to Try
If you love pineapple, consider trying these other desserts made with canned pineapple. They are perfect for the warmer weather months and will be tropical flair to your home.
Pineapple Sunshine Cake Recipe
Equipment
- 9 x 13 cake pan
- oven adjusted to center rack position
- can opener
- measuring cup
- 2 large mixing bowls
- Hand Mixer
- rubber spatula
Ingredients
Pineapple Cake
- 15.25 ounces yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 8 ounces crushed pineapple *do not drain
Pineapple Fluff Frosting
- 8 ounces whipped topping
- 8 ounces crushed pineapple *do not drain
- 4 ounces instant vanilla pudding
Instructions
- Preheat oven to 350°F. Spray a large 9 x 13 cake pan with nonstick spray.
- In a large bowl, add yellow cake mix, 4 cracked eggs, vegetable oil, and the crushed pineapple. Using a hand mixer, blend it until combined. There will be some texture in the batter due to the crushed pineapple.
- Pour the batter into the greased cake pan. Bake for 25-30 minutes or until cake feels springy, and is golden-brown. A tester inserted into the center of the cake will come out clean.
- Allow cake to cool for one hour or until cool to the touch.
- As cake cools, add the whipped topping, crushed pineapple, and pudding mix into a large mixing bowl. Using a rubber spatula combine until fluffy and mixed throughout.
- Add frosting to the cooled cake, and smooth with a rubber spatula. Serve cake, and enjoy!
Notes
- 3 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 8 ounces of drained, crushed pineapple
Hi, it is 8 ounces prepared. You need to beat it until stiff peaks form. I suggest adding 2 teaspoons of vanilla extract and half a cup of powdered sugar in!
How much heavy whipping cream do I use in lieu of whipped topping?