Pineapple Sunshine Cake

Prep time: 10 minutes | Bake time: 30 minutes

Ingredients

For the Cake:

1 box (15.25 oz) Yellow Cake Mix
4 Large eggs
1/2 cup Vegetable oil
1 can (8 oz) Crushed pineapple with juice (do not drain)

For the Whipped Topping:

1 can (20 oz) Crushed pineapple with juice (do not drain)
1 box (3.4 oz) Vanilla instant pudding mix
1 container (8 oz) Whipped topping (like Cool Whip), thawed
Optional: 1/2 cup toasted shredded coconut (as seen in your photo) or maraschino cherries for garnish.

Step-by-Step Instructions

1. Prepare the Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the small (8 oz) can of crushed pineapple. Mix by hand or with an electric mixer for about 2 minutes until well combined.

2. Bake the Base

Grease a 9×13-inch baking dish. Pour the batter in and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Crucial Step: Allow the cake to cool completely before adding the topping, otherwise the whipped cream will melt.

3. Make the Tropical Frosting

In a medium bowl, stir together the large (20 oz) can of crushed pineapple and the dry vanilla pudding mix. Once the pudding mix has dissolved into the pineapple juice and thickened slightly, gently fold in the thawed whipped topping until the mixture is light and fluffy.

4. Assemble

Spread the pineapple-pudding mixture evenly over the cooled cake.

5. Garnish and Chill

If you want to match the photo exactly, sprinkle the top generously with toasted coconut. For the best flavor and texture, refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld and the cake to become extra moist.

Why this recipe works

The Juice: Using the pineapple juice directly in the batter replaces the water usually called for in box mixes, creating a much deeper flavor.
The Pudding: Mixing the pudding directly with fruit juice creates a stable, flavorful “mousse” that stays fluffy in the fridge.