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–+ servings
Easy Pineapple Sunshine Cake is made with whipped cream, yellow cake mix and pineapples
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Pineapple Sunshine Cake

This Pineapple Sunshine Cake is the perfect thing for an Easter Dessert or a tasty treat for a summer picnic. This bright cake is topped with a super light cool whip frosting!
Course Dessert
Cuisine American, Easter
Keyword cake mix recipes, Pineapple cake
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Servings 10 people
Calories 336kcal

Ingredients

  • 1 box 15.25 oz, yellow cake mix
  • 4 eggs
  • 1/2 cup oil
  • 1 can 20 oz, crushed pineapple (do not drain)
  • 1 small tub 8 oz, whipped topping, thawed
  • 1 small package 3.4 oz, instant vanilla pudding

Instructions

  • Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray.
  • In a large bowl, add cake mix, eggs, oil and half the can of crushed pineapple. Mix well by hand until all items are combined.
    mix cake mix, eggs, oil and half the can of crushed pineapple
  • Pour into prepared pan.
    pouring sunshine cake mix into prepared pan.
  • Bake for 25 minutes or until toothpick inserted in the center comes out clean. Set aside to cool completely.
  • Set aside to cool completely.
  • In a large mixing bowl, add remaining pineapple, whipped topping and vanilla pudding. Mix well.
    In a large mixing bowl, add remaining pineapple, whipped topping and vanilla pudding
  • Refrigerate for 1 hour.
  • Spread onto the top of the cake and serve or refrigerate until ready to serve.
    Spread whipped topping onto the top of the cake
  • Refrigerate any leftover cake in an airtight container.

Notes

I use half of the can of my crushed pineapple to put into my whipped topping. For this recipe, I describe mixing the pineapple in with the topping. This worked for us but you could also keep it to the side and then sprinkle it on top for a slightly different look and feel. Either will work!

Nutrition

Calories: 336kcal