A few summers ago, my granddaughter came to visit for a weekend. She’s all giggles, freckles, and big ideas—and one of them was to have a “Backyard Luau” right in my garden. No special reason, no birthday, just a celebration of sunshine and silly dancing under the clothesline. We made paper leis, dragged out the old record player, and turned the patio into our tropical paradise. When it came time for dessert, I reached for a recipe that hadn’t seen the light of day in years—my Pineapple Sunshine Cake.
It’s the kind of cake that brings a smile before you even take a bite. My mother used to make it for potlucks in the church basement, and the smell alone would draw in neighbors from three houses down. I remember watching her press the pineapple slices into the warm buttered sugar like she was setting jewels into a crown. That golden topping always seemed too pretty to eat—until someone inevitably dove in with a fork.
This version, with a cool whipped pudding layer tucked in the center, is my little spin. I’ve lightened it just enough to keep things breezy but held onto the nostalgic charm. And let me tell you—when my granddaughter took her first bite, she stopped mid-hula to say, “Grammy, this tastes like sunshine!” That’s when I knew the cake had earned its name.
Short Description
Pineapple Sunshine Cake is a tropical-inspired dessert made with yellow cake, sweet pineapple, and a fluffy pudding topping. Moist, fruity, and easy to make—it’s perfect for potlucks, picnics, or sunny afternoon treats.
Key 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)
Tools Needed
- 9×13″ baking dish
- Mixing bowls (medium and large)
- Whisk
- Spatula
- Electric mixer or hand whisk
- Knife for slicing
Cooking Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13″ baking dish and pour the melted butter into it. Sprinkle the brown sugar evenly over the butter, creating a sweet base layer.
Step 2: Add Pineapple Slices
Arrange the drained pineapple slices over the brown sugar layer. You can keep them whole or halve them to fit neatly in rows.
Step 3: Make the Cake Batter
In a large bowl, prepare the yellow cake mix following the instructions on the box—but replace the water with the juice from the crushed pineapple (including the pineapple itself). Mix until smooth and well combined.
Step 4: Bake the Cake
Pour the batter over the arranged pineapple slices. Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 5: Make the Creamy Topping
In a medium bowl, whisk the vanilla pudding mix with cold milk until thick—this takes about 2 minutes. Fold in the whipped topping gently with a spatula until smooth and airy.
Step 6: Add the Filling or Frosting
Once the cake is completely cool, carefully slice it in half horizontally (use a serrated knife and take your time). Spread the creamy mixture over the bottom layer, then gently place the top half back on. Alternatively, just frost the top if you prefer less fuss.
Step 7: Chill and Serve
Refrigerate the cake for at least 2 hours to allow the topping to set and flavors to meld. Slice, serve, and enjoy the sunny sweetness.
Why You’ll Love This Recipe
– Moist and light texture—never dry
– Easy to make with pantry staples
– Crowd-pleasing for parties and potlucks
– Can be prepped ahead for convenience
– Cool, creamy topping adds a refreshing finish
– Balanced sweetness—just enough to satisfy
Mistakes to Avoid & Solutions
Mistake 1: Using too much crushed pineapple
Solution: Stick to 1 cup with juice. Any more and the batter can turn soupy and bake unevenly.
Mistake 2: Not cooling the cake before adding topping
Solution: Always let the cake cool completely. If warm, the pudding topping may melt and slide off.
Mistake 3: Overmixing the pudding topping
Solution: Whisk pudding until thick, then fold in the whipped topping gently. Overmixing can deflate the airy texture.
Mistake 4: Slicing the cake too soon
Solution: Chill for at least 2 hours—or overnight if you can wait. This helps the layers set and improves flavor.
Mistake 5: Uneven slicing for layers
Solution: Use a long serrated knife and cut slowly, rotating the cake as you go. If you’re unsure, skip slicing and frost the top instead.
Serving and Pairing Suggestions
This cake is best served chilled with a spoonful of extra whipped topping or a mint leaf garnish for a fresh touch. Pair it with:
– Iced herbal tea (mint or hibiscus work beautifully)
– Fresh fruit salad on the side
– A splash of coconut milk or pineapple juice for tropical flair
It works well at buffets, backyard barbecues, or plated at a summer dinner party.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze unfrosted layers tightly wrapped for up to 2 months. Thaw overnight in the fridge before adding topping.
Reheating: Best served chilled, but if you want it warm, microwave a slice (without topping) for 15–20 seconds. Add topping afterward.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes! Just make sure it’s finely chopped and juicy—use the juice for the cake batter, too.
2. What can I use instead of whipped topping?
You can whip ¾ cup of heavy cream with 1 tbsp powdered sugar until stiff peaks form, then use it in place of Cool Whip.
3. Do I have to slice the cake in half?
No, you can simply frost the top with the pudding mixture. It’s easier and still tastes great.
4. Can I make this cake a day ahead?
Absolutely. In fact, it’s even better the next day once all the flavors have settled.
5. How do I prevent the pineapple slices from sliding around?
Place them on the butter and brown sugar before pouring in the batter. They’ll caramelize and stay in place while baking.
Tips & Tricks
Use room-temperature ingredients for even mixing.
For extra flavor, add ½ teaspoon of coconut extract to the batter.
Toasted coconut flakes make a beautiful garnish on top.
Want a bit more tang? Add a tablespoon of lemon zest to the creamy topping.
Line your pan with parchment paper for easy removal if planning to flip it out.
Recipe Variations
1. Tropical Coconut-Pineapple Cake
Add ½ cup shredded coconut to the batter.
Swap vanilla pudding for coconut cream pudding.
Use coconut whipped topping for extra flavor.
2. Pineapple-Banana Twist
Replace ½ cup of crushed pineapple with mashed ripe banana.
This adds sweetness and a creamy, fruity depth.
3. Pineapple Upside-Down Sheet Cake
Double the brown sugar and butter layer, then flip the entire baked cake after cooling for a classic upside-down twist.
Don’t add the creamy filling—let the caramelized fruit shine on top.
4. Lighter Sunshine Cake
Use sugar-free pudding mix, low-fat milk, and light whipped topping.
Substitute applesauce for part of the melted butter in the cake.
Final Thoughts
Some cakes whisper comfort—this one sings. Pineapple Sunshine Cake isn’t just a dessert, it’s a burst of joy on a plate. Each forkful brings back backyard laughter, summer breezes, and family stories told over second slices. It’s simple, humble, and oh-so-bright.
I find so much pleasure in sharing recipes that blend tradition with just a touch of creativity. This cake is a wonderful way to honor both. Whether you’re baking it for company or sneaking a slice after lunch, it never disappoints. And if you’ve got little helpers in the kitchen, even better—the pineapple rings are fun to place and even more fun to eat.
Bake it once, and you’ll see why it’s been passed around church potlucks and family gatherings for generations. Let it bring some sunshine into your own kitchen, no matter the season.
Pineapple Sunshine Cake
Print ThisIngredients
- 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
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease a 9×13″ dish, pour in melted butter, and sprinkle brown sugar evenly over it.
Step 2: Add Pineapple Slices
Layer drained pineapple slices over the brown sugar. Halve them if needed to fit neatly.
Step 3: Make the Cake Batter
Prepare cake mix as directed, replacing water with crushed pineapple and its juice. Stir until smooth.
Step 4: Bake the Cake
Pour batter over pineapples. Bake for 35–40 minutes, or until golden and a toothpick comes out clean. Cool completely.
Step 5: Make the Creamy Topping
Whisk pudding mix with cold milk until thick (about 2 minutes). Fold in whipped topping until combined.
Step 6: Fill or Frost the Cake
Once cool, slice the cake in half horizontally and spread the topping in the middle—or simply frost the top.
Step 7: Chill and Serve
Refrigerate for at least 2 hours. Slice and serve chilled for best flavor and texture.
