This super easy 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 on the fly to take to events and gatherings! Garnish with even more pineapple and some maraschino cherries for a truly ambrosia-like cake!!
8ozwhipped topping(thawed, Cool Whip - a 16 oz container can also be used)
5ozinstant vanilla pudding(1 small box)
8ozcrushed pineapple(with juice, not drained - I have also used larger cans, up to a 20 oz can before)
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Pineapple Sunshine Cake
Preheat your oven to 350 degrees F (175 degrees 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 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden 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.
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.
*For ease of slicing and serving, I initially freeze my pineapple sunshine cake then keep any unused portion refrigerated between servings.**For a lower calorie cake - substitute apple sauce for the oil in the cake, and use lite Cool Whip for the frosting.