This 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 it on the fly to take to events and gatherings. Garnish with even more pineapple and maraschino cherries for a truly ambrosia-like cake!
See my popular pineapple upside down bundt cake, pineapple bars, pineapple dump cake, or pineapple pie bars for more tropical sweets.
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9x13 Cake Mix Cake Recipe
This quick and easy pineapple cake is one of my super simple but delicious 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!
It's completely beginner friendly, as it essentially just uses a boxed cake mix that is infused with crushed pineapple. As if that wasn't already tasty enough, the frosting also uses crushed pineapple.
🥘 Pineapple Sunshine Cake Ingredients
This recipe uses boxed cake mix, instant pudding mix, and store-bought whipped topping to make it as simple as possible. The cake itself only uses 5 ingredients, while the frosting only needs 3- it really is as easy as it sounds!
Pineapple Sunshine Cake
- Cake Mix - 1 box of yellow cake mix. If you are using my homemade yellow cake mix, you will need 15.25 ounces (or about 3⅓ cups).
- Eggs - 4 large eggs.
- Coconut Oil - ½ cup of coconut oil. You can swap this out for your preferred baking oil, melted butter, or applesauce.
- Crushed Pineapple - 20 ounces of crushed pineapple with the juice, not drained.
- Vanilla - 1-2 teaspoons of pure vanilla extract.
Pineapple Frosting
- Whipped Topping - An 8-ounce container of whipped topping, thawed. If your 9x13 pan is deep enough, you may be able to use a larger 16-ounce container of whipped topping. You could also use homemade whipped cream.
- Instant Vanilla Pudding - 5 ounces (or one small box) of instant vanilla pudding mix.
- Crushed Pineapple - 8 ounces of crushed pineapple with the juice, not drained (you can use up to 20 ounces).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
👩🏻🍳 How To Make Pineapple Sunshine Cake
You don't even need an electric mixer for this easy cake. Grab two mixing bowls, a 9x13 baking dish, and a silicone spatula and then you are ready to get started.
This recipe will make one 9x13 cake, which can be portioned into 16-24 slices.
Make The Pineapple Sunshine Cake
- Preheat. After you've gathered all the ingredients, preheat your oven to 350ºF (175ºC) and coat a 9x13 baking pan or dish with non-stick cooking spray.
- Mix. In a large mixing bowl, combine the cake ingredients (1 box of cake mix, 20 ounces of crushed pineapple with juice, 4 large eggs, ½ cup of oil, and 1 teaspoon of vanilla extract ). Mix until thoroughly combined.
- Bake. Transfer the mixed pineapple cake batter to your greased 9x13 baking dish or pan. Bake at 350ºF (175ºC) for 25 - 30 minutes.
- Cool. The pineapple sunshine cake is done baking 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.
Make The Pineapple Frosting
- Mix. While the pineapple sunshine cake is cooling, combine an 8 or 16-ounce container of thawed Cool Whip or whipped topping with 5 ounces of vanilla pudding mix and 8 ounces (up to 20 ounces) 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.
- Frost. 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.
Serve your pineapple sunshine cake chilled at potlucks, picnics, Easter, or any warm-weather activities! Pair it with your favorite Malibu cocktail for an extra fun and refreshing treat! Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- I typically freeze my pineapple sunshine cake once the frosting has been added. Freeze for about an hour in the freezer; then store it in the refrigerator between servings. Freezing before transporting the cake is also recommended.
- For a lower-calorie cake - substitute apple sauce for the oil in the cake, and use lite Cool Whip for the frosting.
- Add some shredded coconut to the top of the cake for some extra texture and flavor.
🥡 Storing
Keep your pineapple sunshine cake stored in the refrigerator for up to 4 days.
Freezing Pineapple Sunshine Cake
If you are planning on freezing your cake for long-term storage, you'll want to freeze it before adding the frosting. Let the cake cool entirely and then cover it tightly and store it in the freezer for up to 3 months. Make the frosting and frost the cake when ready to serve.
❓ Recipe FAQs
Yes, you will want to keep this cake stored in the refrigerator. Not only does it help it stay fresh for as long as possible, but it also tastes the best when chilled.
Yep! You can prepare the cake itself a few days in advance, just make sure to keep it tightly sealed in the refrigerator. On the day you intend to serve the cake, quickly make the topping, frost the cake, and pop it back into the fridge to chill until served.
Yes, you can freeze this cake. However, you will want to freeze it without adding the topping, as the whipped cream topping will not freeze well. Instead, freeze the cake by itself for up to 3 months. When ready, make the topping and frost the cake, then place it all into the fridge until it is time to serve it.
🍍 Best Pineapple Recipes
- Pineapple Pie Bars - Easy-to-serve bars that are packed with pineapple pie filling.
- Pineapple Upside-Down Bundt Cake - Classic pineapple upside-down cake is prepared in a bundt pan.
- Pineapple Banana Bread - Tender banana bread that has a refreshing pineapple twist.
- Pineapple Dump Cake - Simple dump cake that only uses 4 ingredients.
- Pineapple Curd - Use this tangy curd in cupcakes, dips, and more!
- Strawberry Pineapple Lemonade Bars - Refreshing bars that feature the flavors of both pineapples and lemons.
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📖 Recipe Card
Pineapple Sunshine Cake
Ingredients
Pineapple Sunshine Cake
- 1 box yellow cake mix
- 4 large eggs
- ½ cup coconut oil (or vegetable oil)
- 20 oz crushed pineapple (with juice, not drained)
- 1 teaspoon vanilla extract
Pineapple 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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Pineapple Sunshine Cake
- Preheat your oven to 350°F (175°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°F (175°C) for 25-30 minutes, or until the edges are golden and 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 Frosting
- While 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
- I typically freeze my pineapple sunshine cake once the frosting has been added. Freeze for about an hour in the freezer; then store it in the refrigerator between servings. Freezing before transporting the cake is also recommended.
- For a lower-calorie cake - substitute apple sauce for the oil in the cake, and use lite Cool Whip for the frosting.
- Add some shredded coconut to the top of the cake for some extra texture and flavor.
Sue Gavalis says
Can the box cake mix be a sugar free version? Same for the pudding mix?
Angela Latimer says
Yes, and yes. There will be enough sweetness from the fruit. Enjoy!
Kim says
I love that you’re not using a “box cake mix”. I’ve been searching for this recipe. Most said to use an 8 oz crushed pineapple in the cake mix. Do you recommend the 20 oz because of your homemade cake mix?
Angela @ BakeItWithLove.com says
This can be made with a store-bought cake mix, or my homemade yellow cake mix (which, of course, I think is much better). Either way, boxed mix or DIY mix, I use the larger 20 ounce cans of crushed pineapple. In my opinion, less pineapple would not add enough 'sunshine' to my cake. Hope you enjoy the cake, and thanks for asking!
Mary says
Can I freeze this cake frosted for 4 or 5 days?
Angela @ BakeItWithLove.com says
To freeze this cake for more than just setting it up, it should not be frosted yet. Store the cake frozen and add the frosting before serving.
Glenice says
I've made this cake numerous times and it has always turned out great!! It's my go to cake recipe when I'm taking a dessert to a family gathering.
Angela @ BakeItWithLove.com says
I love it Glenice! I'm so glad to hear that this a well-loved dessert!
Christy says
Looks good! I have a question do you make the pudding mix first before adding it for the Pineapple Sunshine Cake?
Angela @ BakeItWithLove.com says
Hi Christy, the pudding mix is added to the cool whip dry. Combine that with more crushed pineapple and refrigerate. Thanks for asking!
Ronak Mehta says
Hello, I read your article and your information is really amzing and very helpful for me. keep it up and Thank you very much:)
Angela @ BakeItWithLove.com says
Thank you Ronak! I'm glad you enjoy the post!