Let me describe this delightful Pineapple Sunshine Cake for you. Picture a light and fluffy yellow cake layered with creamy whipped topping, and topped with sweet and tangy pineapple slices.

With each bite, you’ll experience a burst of tropical flavors that will transport you to a sunny paradise. The combination of the moist cake and juicy pineapple creates a perfect balance of sweetness and freshness. It’s a treat that is sure to brighten any day and leave you craving for more.

Ingredients Needed for This Recipe

For the Cake

1 box of yellow cake mix
4 large eggs
1/2 cup of vegetable oil

1 (11 oz) can of pineapple juice (use 1 cup for the cake batter, reserve the rest for the frosting)

For the Frosting

1 (8 oz) package of cream cheese, softened
1/4 cup of butter, softened

2 cups of powdered sugar
1 tsp of vanilla extract
1 (8 oz) can of crushed pineapple, drained

Reserved pineapple juice (from the cake ingredients)
1 (8 oz) tub of whipped topping, thawed

Instructions for Making Pineapple Sunshine Cake

Preheat Your Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.

Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and 1 cup of pineapple juice. Beat on medium speed until well combined and smooth, about 2 minutes.
Bake the Cake: Pour the batter into the prepared baking pan. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Prepare the Frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and the reserved pineapple juice until well combined. Fold in the drained crushed pineapple.

Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top. Gently spread the whipped topping over the pineapple layer.
Chill and Serve: Refrigerate the cake for at least an hour before serving. This allows the flavors to meld and the frosting to set slightly, making it easier to cut.
Enjoy: Serve chilled. The cake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert option for gatherings.

Tips for Perfecting the Recipe

Choose the Right Cake Mix: While this recipe calls for a yellow cake mix for its classic flavor and color, you can experiment with other types like white or pineapple-flavored cake mixes for a different twist. The key is to start with a high-quality mix as the base for your cake.

Ensure Ingredients Are at Room Temperature: To achieve a smooth and uniform batter, make sure that your eggs, cream cheese, and butter are at room temperature before you start mixing. This will help the ingredients to blend more easily and result in a better texture in both the cake and frosting.

Drain the Pineapple Well: When preparing the crushed pineapple for the frosting, ensure it is thoroughly drained. Excess moisture can make the frosting too runny. You can even press it through a sieve or cheesecloth to remove as much liquid as possible.

Do Not Overmix the Batter: Mix the cake batter just until the ingredients are combined. Overmixing can introduce too much air into the batter, leading to a cake that rises too quickly and then falls during baking.

Test for Doneness Properly: Ovens can vary, so start checking the cake for doneness a few minutes before the recommended baking time. Insert a toothpick or a cake tester into the center of the cake; it should come out clean or with a few moist crumbs attached.

Cool the Cake Completely Before Frosting: Patience is key! Frosting the cake while it is still warm can cause the frosting to melt and become absorbed into the cake, affecting the texture and appearance.

Adjust the Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar. Start with 1 cup and gradually add more until it reaches your desired sweetness level.

Use Real Butter in the Frosting: For the best flavor and texture in your frosting, use real butter rather than margarine or butter substitutes. The quality of butter can really make a difference in the overall taste of your cake.

Let the Cake Chill: Allowing the cake to chill in the refrigerator for at least an hour before serving not only makes it easier to cut but also helps the flavors to develop more fully.

Decorate with Fresh Pineapple: For an extra touch of elegance and flavor, consider decorating the top of your cake with fresh pineapple slices or tidbits just before serving.

Serving Suggestions

Serve as a Dessert at Picnics and Barbecues: The refreshing taste of Pineapple Sunshine Cake makes it an ideal dessert for outdoor summer gatherings. Its moist texture and tropical flavors provide a delightful finish to any meal.

Pair with Coffee or Tea: This cake pairs wonderfully with hot beverages. Serve it as an afternoon treat with a cup of coffee or tea for a relaxing break.

Add a Scoop of Ice Cream: For an indulgent dessert, serve a slice of Pineapple Sunshine Cake with a scoop of vanilla or coconut ice cream. The creaminess of the ice cream complements the tangy sweetness of the cake.

Use as a Birthday Cake: Its cheerful appearance and delicious taste make Pineapple Sunshine Cake a great option for birthdays or celebrations. Personalize it with candles or a special message written in frosting.

Offer as Part of a Dessert Buffet: If you’re hosting a party or family gathering, include Pineapple Sunshine Cake in a dessert buffet along with other sweet treats. Its unique flavor and texture will stand out among the options.

Frequently Asked Questions

Can I make this cake ahead of time? Yes, you can make Pineapple Sunshine Cake ahead of time. In fact, it tastes even better after chilling in the refrigerator overnight. Just be sure to store it in an airtight container to keep it fresh.

Can I freeze Pineapple Sunshine Cake? Yes, this cake freezes well. Wrap individual slices or the entire cake securely in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

What can I use if I don’t have a yellow cake mix? If you don’t have a yellow cake mix, you can use a white cake mix as a substitute. You can also make a homemade cake batter using flour, sugar, baking powder, and other staple ingredients.

Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple that has been finely chopped or crushed in a food processor. Just make sure to measure it after processing to match the amount required in the recipe.

How do I store leftovers? Store leftover Pineapple Sunshine Cake in the refrigerator, covered with plastic wrap or in an airtight container, to maintain its freshness and moisture. It will keep well for up to 5 days.

Can I make cupcakes instead of a cake? Absolutely! This recipe can easily be adapted to make cupcakes. Just adjust the baking time accordingly, usually around 18-22 minutes for cupcakes, or until a toothpick inserted into the center comes out clean.

Is it possible to make this cake less sweet? Yes, you can reduce the sweetness by decreasing the amount of powdered sugar in the frosting. Additionally, choosing a less sweet cake mix or making your own cake batter allows you to control the sugar content.

Pineapple Sunshine Cake

3 from 2 votes

Pineapple Sunshine Cake is a delightfully refreshing and moist dessert, perfect for warm weather gatherings or when you're in the mood for something sweet and tangy. This cake is known for its light and fluffy texture, vibrant flavor, and ease of preparation.

Ingredients

For the Cake

1 box of yellow cake mix
4 large eggs
1/2 cup of vegetable oil

1 11 oz can of pineapple juice (use 1 cup for the cake batter, reserve the rest for the frosting)

For the Frosting

1 8 oz package of cream cheese, softened
1/4 cup of butter softened

2 cups of powdered sugar
1 tsp of vanilla extract
1 8 oz can of crushed pineapple, drained

Reserved pineapple juice from the cake ingredients
1 8 oz tub of whipped topping, thawed

Instructions

Preheat Your Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.

Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and 1 cup of pineapple juice. Beat on medium speed until well combined and smooth, about 2 minutes.
Bake the Cake: Pour the batter into the prepared baking pan. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Prepare the Frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and the reserved pineapple juice until well combined. Fold in the drained crushed pineapple.

Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top. Gently spread the whipped topping over the pineapple layer.
Chill and Serve: Refrigerate the cake for at least an hour before serving. This allows the flavors to meld and the frosting to set slightly, making it easier to cut.
Enjoy: Serve chilled. The cake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert option for gatherings.