Pineapple Sunshine Cake

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Pineapple Sunshine Cake

Servings: 12–15 | Prep time: 10 mins | Bake time: 30 mins

Description

The Pineapple Sunshine Cake is a vintage favorite. It uses a yellow cake mix base enhanced with crushed pineapple (juice and all). The magic happens in the frosting—a cool, creamy blend of vanilla pudding, more pineapple, and whipped topping that sinks slightly into the warm cake, keeping it moist for days.

Ingredients

The Cake:

  • 1 box (15.25 oz) Yellow Cake Mix

  • 4 large Eggs

  • 1/2 cup Vegetable Oil

  • 1 can (20 oz) Crushed Pineapple in juice (do not drain)

The Sunshine Frosting:

  • 1 container (8 oz) Whipped Topping (like Cool Whip), thawed

  • 1 package (3.4 oz) Instant Vanilla Pudding mix

  • 1 can (8 oz) Crushed Pineapple (optional: drain this one for a thicker frosting)

Instructions

  1. Preheat & Prep: Heat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

  2. Mix the Batter: In a large bowl, combine the cake mix, eggs, oil, and the large can of undrained pineapple. Beat on medium speed for about 2 minutes until well-combined.

  3. Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  4. Cool: Let the cake cool completely in the pan.

  5. Make the Frosting: In a medium bowl, whisk together the dry pudding mix and the smaller can of crushed pineapple. Fold in the whipped topping gently until smooth.

  6. Frost & Chill: Spread the frosting over the cooled cake. Refrigerate for at least 2 hours before serving to let the flavors meld.

Tips & Notes

  • Don’t Drain the Juice: The juice in the cake batter is the primary liquid. If you drain it, the cake will be dry and crumbly.

  • The “Cold” Rule: This cake tastes significantly better when served cold.

  • Flavor Swap: Try using Orange Cake Mix for a “Cremesicle” vibe, or Coconut Extract in the frosting for a Piña Colada flavor.

Benefits of this Recipe

  • Texture: The acidity in the pineapple breaks down the flour proteins, resulting in an exceptionally soft “melt-in-your-mouth” texture.

  • Convenience: Uses pantry staples and requires zero fancy equipment.

  • Crowd-Pleaser: It’s light and not overly sugary, making it a hit at potlucks and summer BBQs.

Nutritional Info (Per Serving)

Values are estimates based on 15 servings.

Nutrient Amount
Calories 280 kcal
Total Fat 12g
Carbohydrates 41g
Sugars 28g
Protein 3g

Q&A

Q: Can I use fresh pineapple instead of canned?A: It’s tricky. Fresh pineapple contains an enzyme called bromelain that can prevent the cake from setting or the pudding from thickening. If using fresh, you must simmer it on the stove first to deactivate the enzyme. Canned is much safer here!

Q: How long does it last?A: It stays delicious in the fridge for up to 4 days. Keep it covered so the frosting doesn’t absorb fridge odors.

Q: Can I freeze this cake?A: You can freeze the baked cake layers, but I don’t recommend freezing the pudding-based frosting, as it can become watery when thawed.

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