In that summer, our family reunion took place at my aunt’s old farmhouse, tucked deep in the countryside, where the porch creaked under bare feet and the kitchen always smelled like cinnamon or coffee. We were gathered under a white canopy strung with paper lanterns, with folding tables full of potluck dishes and laughter echoing across the field.
That’s when my cousin’s wife showed up with a dessert that people kept circling back to, plastic forks in hand, pretending it was their “last bite.” She smiled, shrugged, and said, “It’s just Pineapple Sunshine Cake—it’s really nothing fancy.” But that cake vanished faster than anything else on the table.
Back home, I couldn’t stop thinking about it. I asked her for the recipe, and after a few tweaks to make it mine, it quickly became a staple in our house. It’s the kind of cake I bring to office potlucks when I want to be the first dish to disappear, and the one I let my daughter help me frost when she’s been asking to “make something sweet.”
It’s cheerful, simple, and always seems to brighten the mood, no matter the occasion. Even my grandfather, who doesn’t usually like dessert, went back for seconds.
Short Description
This Pineapple Sunshine Cake is a moist and sweet dessert, made with a yellow cake mix, fresh pineapple, and a creamy vanilla pudding topping. It’s the perfect combination of tropical flavors, ideal for anyone who loves cakes that are both easy to make and bursting with flavor.
Key Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) pineapple slices, drained
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 cup crushed pineapple (with juice)
- 1 box (3.4 oz) instant vanilla pudding
- 1 1/2 cups cold milk
- 1 cup whipped topping (like Cool Whip)
Tools Needed
- 9×13″ baking dish
- Whisk
- Mixing bowl
- Spatula
Cooking Instructions
Step 1: Preheat the oven
Start by preheating your oven to 350°F (175°C). This is the perfect temperature to ensure your cake bakes evenly and comes out golden and delicious.
Step 2: Prepare the base
Take your greased 9×13″ baking dish and pour the melted butter into it, spreading it evenly across the bottom. Sprinkle the brown sugar evenly over the melted butter, then place the drained pineapple slices on top.
Step 3: Prepare the cake batter
Now, grab your box of yellow cake mix. Instead of using water, you’ll use the crushed pineapple and its juice to make the batter extra moist and flavorful. Pour the crushed pineapple and juice into the cake mix and stir it together until smooth. Once combined, pour the batter evenly over the pineapple slices in the baking dish.
Step 4: Bake the cake
Place the baking dish in the oven and bake for 35–40 minutes. The cake should turn golden brown and feel firm to the touch.
To check for doneness, insert a toothpick into the center; it should come out clean when the cake is fully baked. Once ready, remove it from the oven and allow it to cool completely before adding the topping.
Step 5: Make the creamy filling
In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Continue whisking until the pudding thickens to a creamy consistency. Once thickened, gently fold in the whipped topping (like Cool Whip) to create a smooth, airy texture.
Step 6: Assemble the cake
Once the cake has cooled, you can either slice it in half horizontally and spread the creamy filling in the middle or simply frost the top of the cake with the pudding mixture.
Why You’ll Love This Recipe
Delicious and Tropical: With its pineapple-infused cake and creamy vanilla topping, this recipe is a tropical treat that transports you to a sunny getaway.
Easy to Make: Made with simple ingredients and minimal steps, this cake is perfect for bakers of any skill level.
Versatile: Whether you’re baking for a special occasion or a weeknight treat, this cake fits any moment.
Kid-Friendly: The fruity and sweet flavor is loved by kids and adults alike, making it a crowd-pleaser at any gathering.
Mistakes to Avoid & Solutions
1. Overbaking the Cake
If you bake the cake for too long, it can become dry. Make sure to start checking it after 35 minutes, and use a toothpick to test for doneness.
Solution: Keep a close eye on the cake towards the end of the baking time, and test for doneness with a toothpick.
2. Not Letting the Cake Cool Completely
Trying to frost the cake before it has fully cooled can lead to a runny mess. Give the cake plenty of time to cool completely to ensure the filling sets properly.
Solution: Be patient and wait for the cake to cool before adding the pudding topping.
3. Forgetting to Drain the Pineapple
If you skip draining the pineapple slices, your cake may turn out soggy.
Solution: Always make sure to drain the pineapple slices before placing them in the pan.
Serving and Pairing Suggestions
Perfect for Parties: Serve this cake at your next gathering or celebration—it’s ideal for birthdays, potlucks, or family barbecues.
Pair with Tropical Beverages: For a fun pairing, try serving this cake with a refreshing iced tea, lemonade, or even a tropical cocktail.
Storage and Reheating Tips
Storage: To keep your Pineapple Sunshine Cake fresh, store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: If you prefer your cake warm, pop individual slices in the microwave for 15-20 seconds to heat them up.
FAQs
1. Can I make this cake in advance?
Yes, you can prepare this cake a day ahead and store it in the fridge. It will stay fresh and delicious!
2. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will work just as well. Just make sure to chop it into small chunks and drain the juice properly.
3. Can I use a different flavor of pudding mix?
While vanilla is the classic choice, you could experiment with other flavors, such as coconut or banana, for a unique twist.
4. How do I prevent the cake from sticking to the pan?
Be sure to grease your baking dish generously with butter or cooking spray. You can also line the bottom with parchment paper for easy removal.
5. Can I add other fruits to the cake?
Yes, feel free to mix in or top with other fruits like mango or shredded coconut for added texture and flavor.
Tips & Tricks
Don’t skip the brown sugar—it’s what makes the pineapple caramelize and creates a deliciously sweet, golden layer at the bottom of the cake.
For extra fluffiness, ensure your pudding mix is thoroughly whisked and folded in gently to avoid any lumps.
Recipe Variations
Coconut Pineapple Sunshine Cake: Add 1/2 cup of shredded coconut to the cake batter for an extra tropical twist. You can also sprinkle coconut on top of the whipped topping.
Banana Sunshine Cake: Instead of pineapple, try using mashed ripe bananas in the batter. Combine this with a banana-flavored pudding for a delightful variation.
Gluten-Free Version: Use a gluten-free yellow cake mix and make sure to check that the pudding mix is also gluten-free.
Final Thoughts
As the sun dipped low that evening at the reunion, someone handed me one last sliver of that pineapple cake, and I ate it with my fingers, standing barefoot in the grass. It tasted like the end of a perfect summer day—sweet, soft, and full of something unspoken that lingers after the last bite. When I bake it now, those moments feel just a little closer. It’s more than just a dessert. It’s a reminder of family, good weather, and laughter carried on a breeze.
Pineapple Sunshine Cake
Ingredients
- 1 box yellow cake mix
- 1 can 20 oz pineapple slices, drained
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 cup crushed pineapple with juice
- 1 box 3.4 oz instant vanilla pudding
- 1½ cups cold milk
- 1 cup whipped topping like Cool Whip
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a greased 9x13" dish, pour in the melted butter and spread it evenly. Sprinkle brown sugar over the butter, then layer drained pineapple slices on top.
- In a bowl, combine the yellow cake mix with crushed pineapple and its juice (no water needed). Stir until smooth, then pour the batter over the pineapple layer.
- Bake for 35–40 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the topping.
- Whisk vanilla pudding mix with cold milk until thickened, then fold in whipped topping for a light, fluffy texture.
- Once the cake is cool, either frost the top or slice it horizontally and add the creamy filling in the middle.
