I’ve made a lot of cakes over the years, but this Pineapple Sunshine Cake? It’s the one I keep coming back to. It’s not fancy. It doesn’t have layers or drizzle or anything show-offy.
But every time I bring it to a gathering—or just cut a slice after dinner—it disappears fast. People love it. I love it. And honestly, it’s one of the easiest cakes I’ve ever baked.
What makes it so good? It’s soft, moist, and full of pineapple flavor. The topping is super creamy, not too sweet, and has a little fruit mixed right in.
It tastes like something that took a lot more effort than it actually did—and I’m all for recipes that feel homemade without the stress.
I’m not a fan of overcomplicated baking. I like recipes that just work. This one does, every single time. And once you try it, I think you’ll see why it’s stayed in my recipe box for so long.
Pineapple Sunshine Cake Recipe
Ingredients
For the Cake:
- 1 box yellow cake mix (around 432g / 15.25 oz)
- 4 large eggs, room temperature
- ½ cup vegetable oil
- 1 can (20 oz) crushed pineapple in juice, do not drain
- ½ tsp vanilla extract
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice, do not drain
- Pineapple tidbits or chunks (for garnish)
- Maraschino cherries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- In a large mixing bowl, combine the yellow cake mix, eggs, oil, and the entire can of crushed pineapple with juice.
- Mix using an electric hand mixer or stand mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. Add vanilla extract and mix for another 10 seconds.
- Pour the batter evenly into the prepared baking dish. Smooth the top with a spatula if needed. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This step is important before adding the topping.
- In a medium bowl, stir together the instant pudding mix and the can of crushed pineapple (with juice). Let this mixture sit for 2–3 minutes to thicken slightly.
- Then gently fold in the thawed whipped topping using a spatula. Do not overmix—just enough to combine into a light, creamy topping.
- Once the cake is completely cool, spread the pineapple-pudding topping evenly over the surface of the cake using an offset spatula or the back of a spoon.
- Garnish the top with pineapple tidbits spaced evenly across the cake. Place a maraschino cherry on top of each slice (or in a neat row across the top) for a pop of color and that signature finishing touch.
- Refrigerate the cake for at least 1 hour before serving to allow the topping to set and flavors to blend beautifully. Serve chilled with a fork and a smile.
- Use juice-packed pineapple, not syrup, for a fresh and tangy taste.
- The cake tastes even better the next day once it’s had time to soak up the pineapple topping.
- Cut into 12 or 15 squares, depending on your portion size preference.
Why Is My Pineapple Sunshine Cake Soggy In The Middle?
If your cake turns out soggy in the center, a few common baking mistakes could be the cause. Here’s what to check:
- Undercooked batter: The cake may have needed more baking time. Always test with a toothpick; it should come out clean or with a few dry crumbs.
- Too much pineapple juice: Using extra juice or not draining additional fruit can make the batter too wet.
- Incorrect oven temperature: If your oven runs cooler than what it shows, the middle won’t cook properly. Use an oven thermometer to double-check.
- Not mixing properly: Overmixing or undermixing can affect how the cake bakes. Mix just until everything is combined and smooth.
- Old or expired cake mix: Older mixes may not rise correctly, leading to a dense, wet texture.
Can I Make Pineapple Sunshine Cake a Day In Advance?
Yes, you can easily make this cake a day ahead. In fact, it often tastes better the next day because the flavors have more time to blend.
- Bake and cool the cake completely: Make sure it’s not warm before adding the topping.
- Add the topping same day or next morning: For extra freshness, frost it the next day if you’re worried about sogginess.
- Cover tightly: Use plastic wrap or an airtight container to keep it moist and prevent the topping from absorbing fridge odors.
How Do I Keep The Whipped Topping From Getting Watery?
Watery whipped topping can make your cake look messy and taste off. Here are some easy ways to avoid that:
- Use instant dry pudding mix: It helps thicken the topping and gives it structure without turning runny.
- Don’t mix in liquid pudding: Only add the dry mix directly to the pineapple and whipped topping.
- Fold gently, don’t stir hard: Stirring too hard breaks down the whipped topping and makes it lose volume.
- Keep it chilled: The topping stays firm in the fridge. Never leave it out too long.
- Use a clean, dry bowl and spoon: Any water or leftover moisture will make the topping thin.
Can I Use Pudding Made With Milk Instead Of Dry Mix In The Topping?
No, using already-prepared pudding will not give the same results. It will make the topping too soft and likely watery.
- Use dry pudding mix only: Combine it directly with crushed pineapple and then fold in the whipped topping.
- Don’t add extra milk: It ruins the texture and makes the frosting unstable.
- Stick to the original method: The dry mix is what thickens the topping and holds everything together.
Can I Freeze Pineapple Sunshine Cake With The Topping On?
Freezing this cake with the topping is not a great idea, but you can do it carefully if needed. The texture may change slightly, but it can still taste good when defrosted the right way.
- Freeze only if necessary: It’s always best fresh, but freezing is an option for leftovers.
- Wrap tightly in plastic and foil: Prevent freezer burn and moisture loss by sealing it well.
- Avoid long storage: Freeze for no more than 1 month.
- Thaw slowly in the fridge: Don’t thaw on the counter. This keeps the topping from melting or separating.
- Don’t refreeze once thawed: The whipped topping won’t hold up to multiple temperature changes.