If a sweet moist delicious pop of fruit brightens your day, then this pineapple sunshine cake is for you! Fruit cake recipes with pineapple are typically yellow cake recipes and this one is no different. It’s one of those easy sheet cake recipes with a tasty twist and let me tell you – it is gonna be one of your favorite cake recipes!
This pineapple sheet cake recipe is super moist and refreshing and it has so many possibilities. Swap out a few simple ingredients to make a pina colada sheet cake or a decadent pineapple upside down cake. I mean, it just doesn’t get much better than this!
What I Love About This Recipe
- A sweet, moist, and delicious pop of fruit-loaded flavor
- One of the easiest cakes you’ll ever make
- This cake is a cinch to make!
Pineapple Sunshine Sheet Cake Ingredients
Cake:
- Yellow Cake Mix
- Crushed Pineapple
- Eggs
- Sugar
- Vegetable Oil
- Vanilla
Frosting:
- Crushed Pineapple
- Instant Vanilla Pudding Mix
- Whipped Topping
Garnish:
- Pineapple Tidbits
- Maraschino Cherries
How To Make Pineapple Sunshine Cake Recipe
- Cake: Combine the cake mixture.
- Using a handheld mixer, beat for 2 minutes.
- Pour into a prepared pan and bake.
- Make the frosting by combining the pineapple and pudding mix.
- Mix and let it stand for 2 minutes before incorporating the whipped topping.
- Fold in the whipped topping.
- Spread on the cooled cake.
- Garnish as desired and serve.
Pineapple Cake Recipe Notes
- Cake Mix – When making this yummy pineapple cake, forget about the directions on the box. The cake mix is for flavor and convenience, but we can just forget they printed those there. We’re going to be blending the cake ingredients together all at once. It’s a bit unusual but super simple and full of flavor!
- Pineapple in the cake – Remember to leave only one can of the pineapple AS IS when adding to the cake batter. You want to make sure the juice is mixed in. It adds a substantial amount of flavor. You’ll fold in another can of drained pineapple after, once your batter has been fully mixed, but before pouring it into the pan.
- Pineapple in the frosting – When you mix up your frosting, DRAIN the pineapple tidbits very well. This will save your end result from becoming runny. For any garnishes, I suggest pineapple and maraschino cherries, which should be drained well too!
- Pan size – You can make this cake in a 9×13 as indicated, but you can also do two 9-inch round pans to create a layer cake. You can also use a larger sheet cake pan. You might have to make more frosting, depending on how thick you want it!
Storing + Freezing + Make-Ahead
Your super sweet refreshing cake will need to be refrigerated. Even if you’re using a cake pan with a top, you’ll want to cover your cake with cling wrap to prevent drying. It’ll also help prevent your cake from absorbing other fridge odors.
- How Long Can You Keep This In The Fridge? Your cake is picnic-ready and potluck approved. It’ll stay good in the fridge for up to 5 days but this full-flavored moist and tasty treat is likely to disappear long before then. Don’t be surprised if you find an empty dish where your cake used to be!
- Can You Freeze This? Yes. You can toss your pineapple cake in the freezer without the icing. Just be sure it cools completely first. Slow thaw it in the fridge overnight and whip up a batch of icing before serving time. Easy Peasy!
- Make-Ahead Tips: This insanely delicious cake gets better over time. I know, hard to believe! If you’re making it ahead, simply let it cool and then wrap it to prepare for storage. Freeze or refrigerate as needed and whip up the icing when the time comes.
- Food Safety: If you’d like more info on food safety check out this link.
More Fruit Cake Recipes
- Orange Pound Cake
- Banana Cake with Cream Cheese Frosting
- Strawberry Sheet Cake
- Lemon Buttermilk Cake
- Strawberry Poke Cake
- Heaven On Earth Cake
- Summer Berry Icebox Cake
Pineapple Sunshine Cake
Pineapple sunshine cake is a moist fruit-filled cake with a light-n-creamy topping that’s just bursting with yummy flavor you can’t help but love.
Servings: 12 people
Ingredients
Cake:
- 1 box yellow cake mix
- 2 cans (8-ounces) crushed pineapple, juice from 1 can reserve for use in the cake, the second drained and discarded
- 4 large eggs
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
Frosting:
- 1 can (15-ounces can) crushed pineapple, juice well drained
- 1 pack (3.5-ounce) instant vanilla pudding mix
- 1 (16-ounce) container frozen whipped topping, thawed
Garnish:
- 2 cans (15-ounce can) pineapple tidbits drained
- maraschino cherries rinsed and drained
Instructions
Cake:
- Preheat oven to 350° (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
- In a medium mixing bowl, mix together the cake mix (1 box), canned crushed pineapple with the juice of ONE can, eggs (4), sugar (1/4 cup), vegetable oil (1/4 cup), and vanilla (1 teaspoon) and mix with a hand-held electric mixer for 2 minutes.
- Pour the batter into the prepared baking dish and bake in preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
- Cool the cake in the pan, set on a wire baking rack, until completely cooled.
Frosting:
- In a medium bowl combine the well-drained crushed pineapple (1 can) and the pudding mix (1 pack) until the pineapple is evenly coated with the mix. Let the mixture sit for 2 minutes
- Fold in the thawed whip topping (1 container) until evenly combined. Spread frosting evenly over the top of the cake and garnish, if desired, with well-drained pineapple tidbits and Maraschino cherries.
Fans Also Made:
Notes
- Cake Mix - When making this yummy pineapple cake, forget about the directions on the box. The cake mix is for flavor and convenience, but we can just forget they printed those there. We’re going to be blending the cake ingredients together all at once. It’s a bit unusual but super simple and full of flavor!
- Pineapple in the cake - Remember to leave only one can of the pineapple AS IS when adding to the cake batter. You want to make sure the juice is mixed in. It adds a substantial amount of flavor. You’ll fold in another can of drained pineapple after, once your batter has been fully mixed, but before pouring it into the pan.
- Pineapple in the frosting - When you mix up your frosting, DRAIN the pineapple tidbits very well. This will save your end result from becoming runny. For any garnishes, I suggest pineapple and maraschino cherries, which should be drained well too!
- Pan size – You can make this cake in a 9×13 as indicated, but you can also do two 9-inch round pans to create a layer cake. You can also use a larger sheet cake pan. You might have to make more frosting, depending on how thick you want it!
Nutrition
Serving: 1/12 of the recipe | Calories: 402kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 350mg | Potassium: 103mg | Sugar: 42g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 9mg
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I am surely making this cake for Easter and anytime I can taste it now so I want wait for Easter this is dessert for Sunday it’s a 1 billion rated cake YEAH DIVAS
Enjoy, Juanita! 🙂