When school let out last June, my kitchen quietly transformed into a snack-making headquarters. With three grandkids spending their summer days with me, every afternoon turned into a new adventure—bike rides, garden hose battles, sticky fingers, and loud giggles echoing through the house.

One particular sweltering day, the air was thick with humidity, and even the popsicles couldn’t keep up with the heat. I needed something cool, easy, and fun—a dessert that felt refreshing but still felt like a real treat.

I remembered a sunny cake recipe tucked in my old handwritten binder. With just a box of yellow cake mix and a couple of cans of pineapple, I started mixing. As the cake baked, the kitchen filled with a tropical scent—sweet, tangy, and warm. The kids peeked into the oven like it was a treasure chest. Later, once cooled and frosted with fluffy pineapple-laced cream, the cake went straight to the fridge for a quick chill. When I brought it out, topped with a few cherries and some coconut flakes, the smiles on their faces told me I had a winner.

That day, the cake didn’t just cool us down—it added a burst of brightness to our afternoon, like a slice of sunshine you could eat with a fork.

Short Description

This Pineapple Sunshine Layer Cake is a light, fruity, and refreshing dessert made with yellow cake mix, crushed pineapple, and a creamy whipped topping frosting. Perfect for warm-weather gatherings or family celebrations, it’s as easy to make as it is delightful to eat.

Key Ingredients

For the Cake:

1 box (15.25 ounces) yellow cake mix
1 can (8 ounces) crushed pineapple with juice
¾ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

For the Filling and Frosting:

1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple with juice
1 container (8 ounces) whipped topping, thawed (like Cool Whip)

Optional Garnishes:

Pineapple slices or tidbits
Maraschino cherries
Toasted coconut flakes

Tools Needed

2 9-inch round cake pans
Mixing bowls
Electric mixer
Rubber spatula
Cooling racks
Offset spatula (for frosting)
Parchment paper

Cooking Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal.

Step 2: Make the Cake Batter
In a large bowl, combine the yellow cake mix, one can (8 oz) of crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes, or until the batter becomes smooth and slightly thick.

Step 3: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then gently turn them out onto wire racks to cool completely.

Step 4: Prepare the Frosting
In a large bowl, mix the instant vanilla pudding with the remaining can of crushed pineapple (with juice). Once combined, fold in the thawed whipped topping until the mixture becomes light, creamy, and fluffy. Chill for 10–15 minutes if it’s too soft to spread.

Step 5: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.

Step 6: Decorate
Top with pineapple slices, maraschino cherries, or toasted coconut flakes for a tropical finish.

Step 7: Chill Before Serving
Refrigerate the cake for at least 1 hour before slicing. This helps the frosting firm up and the flavors meld together beautifully.

Why You’ll Love This Recipe

– Light, fruity, and not overly sweet

– Incredibly easy to make, even with kids

– Perfect make-ahead dessert for parties or gatherings

– No buttercream or complicated frosting—just mix and layer

– Naturally moist from pineapple, with no need for syrup or glaze

– Customizable with toppings and variations

– A summer favorite that’s refreshing without being too heavy

Mistakes to Avoid & Solutions

Mistake: Using dry pineapple or draining the juice
Solution: Use the full can of crushed pineapple with its juice. The liquid is essential for moisture and flavor.

Mistake: Overbaking the cake
Solution: Check the cakes at the 25-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Mistake: Frosting while the cake is still warm
Solution: Wait until the cake is completely cool, or the frosting will melt and slide off. Refrigerate the cake layers if needed.

Mistake: Rough or uneven frosting
Solution: Use an offset spatula and apply a crumb coat (a thin layer of frosting), then chill before adding the final layer for a smooth finish.

Mistake: Serving too soon
Solution: Letting it chill for at least an hour allows the flavors to settle and the frosting to firm up. Overnight chilling is even better.

Serving and Pairing Suggestions

Serve this cake chilled as a refreshing dessert after grilled dishes or light summer meals. It pairs beautifully with:

– Iced herbal teas (like hibiscus or mint)

– Sparkling lemonade or pineapple juice spritzers

– Fresh fruit platters with kiwi, mango, and strawberries

– Coconut macaroons or vanilla ice cream for a tropical dessert spread
It works great for potlucks, BBQs, birthdays, or as a family-style centerpiece cake.

Storage and Reheating Tips

Refrigeration: Store leftover cake covered in the fridge for up to 4 days. Use a cake dome or wrap slices tightly with plastic wrap.

Freezing: You can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight.

Reheating: This cake is best served cold, so reheating isn’t necessary. However, let it sit at room temperature for 15–20 minutes before serving if it’s too firm.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, but make sure it’s very finely chopped and juicy. You’ll need about 1 cup of crushed fresh pineapple with its juice.

2. Can I make this cake a day ahead?
Absolutely! In fact, it tastes even better the next day after chilling overnight.

3. Is there a substitute for whipped topping?
You can use homemade stabilized whipped cream, but the texture may be softer. Stick to whipped topping if you want a firmer frosting.

4. Can I make it in a 9×13 pan instead?
Yes! Bake it for 30–35 minutes, or until a toothpick comes out clean. Then frost the top and serve directly from the pan.

5. Is this recipe kid-friendly?
Very much so. It’s simple enough for kids to help with and sweet enough to be a hit with them—without the sugar overload.

Tips & Tricks

– Chill your mixing bowl before whipping the frosting for a fluffier texture

– Add a pinch of lemon zest to the frosting for a brighter flavor

– If you’re decorating with cherries, pat them dry first to prevent color bleeding

– Toast your coconut flakes in a dry pan over medium heat for a nutty depth

– Use a serrated knife to cut clean slices after chilling—wipe the blade between cuts

Recipe Variations

Tropical Sunshine Cake
Add ½ cup shredded coconut to the cake batter and use coconut pudding instead of vanilla. Garnish with toasted coconut and mango slices.

Lemon-Pineapple Sunshine Cake
Swap the vanilla pudding for lemon pudding and add 1 teaspoon of lemon zest to the frosting for a citrusy twist.

Mini Pineapple Sunshine Cupcakes
Use cupcake tins instead of cake pans. Fill each ⅔ full, bake at 350°F for 18–20 minutes. Pipe or spoon frosting on top once cooled.

Dairy-Free Version
Use a dairy-free cake mix and substitute whipped topping with coconut whipped cream. Choose a non-dairy pudding mix for the frosting.

Sheet Cake Shortcut
Bake in a 9×13-inch pan and serve directly from it. This is great for outdoor gatherings or when you need a portable dessert.

Final Thoughts

Summertime baking doesn’t have to be complicated. Some of the most satisfying desserts come together with minimal effort and maximum flavor, and this Pineapple Sunshine Layer Cake is exactly that kind of recipe. It’s bright, cheerful, and made to be shared—from backyard cookouts to rainy-day baking sessions with the grandkids.

Each bite brings a little burst of sweetness that tastes like sunshine on a plate. It reminds me why I keep my pantry stocked with a can or two of pineapple year-round. Whether you’re entertaining guests or just creating memories in your kitchen, this cake fits in perfectly. So go ahead—slice it, serve it cold, and let summer do the rest.

Pineapple Sunshine Layer Cake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Cake:
1 box (15.25 ounces) yellow cake mix
1 can (8 ounces) crushed pineapple with juice
¾ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
For the Filling and Frosting:
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple with juice
1 container (8 ounces) whipped topping, thawed (like Cool Whip)
Optional Garnishes:
Pineapple slices or tidbits
Maraschino cherries
Toasted coconut flakes

Instructions