Brighten any day with this delicious, crowd-pleasing dessert that only requires five minutes of hands-on time!
I love pineapple—including on pizza, regardless of the comments and looks that come with it. So when I came across this pineapple sunshine cake recipe, I knew it was for me! I made it for one of my family’s yearly summer barbecues, and it was a huge hit.
I hadn’t realized that the name “sunshine cake” dates back to the 1800s until I looked it up recently. The name appears in Fannie Farmer’s Boston Cooking School Cookbook (1896) as a light, fluffy sponge cake made with whole eggs, but the cake as we know it today is a much later adaptation. This recipe is a modern version that likely arose in the mid-20th century, when canned pineapple became a staple in American kitchens. Popular at Southern potlucks and barbecues, pineapple sunshine cake shares similarities with something known adorably as a “pig pickin’ cake.” Both feature fruit, cake mix, and whipped topping-based frosting.
This cake is super easy to make—despite the daunting amount of time noted in the recipe. Most of that time is hands-off, though, with your oven and fridge doing the work while you relax or tackle other chores. The big payoff is the bright flavors of this sunny dessert. The cake is moist and rich, thanks to the combo of crushed pineapple and sour cream. The topping is cool and refreshing with a lovely hint of vanilla and the texture of a cloud. Whether you make this dish for someone’s birthday, a family potluck, or just a random weekend, it’ll brighten the day for everyone!
Make it your own
One of the best features of this pineapple sunshine cake recipe is its versatility. For instance, I enjoy topping the cake with toasted coconut, which adds texture and a tropical, nutty flavor. You can also experiment with different fruits, such as mandarins or pears. Additionally, this cake would go to the next level with cream cheese frosting, like the one from this tasty Carrot Cake Bread recipe.
How do I store leftovers?
Store leftover pineapple sunshine cake in an airtight container in the fridge for up to 5 days. Freezing a fully frosted cake is not a good idea, as the freeze-thaw process will ruin that delightfully fluffy texture. But you can freeze an unfrosted pineapple cake that’s wrapped tightly in plastic and then placed in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before topping with fresh frosting.
Serving suggestions
Serve your pineapple sunshine cake with summertime staples, like Grilled Jalapeño Poppers, a refreshing Cucumber And Tomato Salad (With Onions), and juicy BBQ Pork Chops. Or enjoy it any time of year with Smash Burger Tacos and Texas Cheese Fries.
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 2 tablespoons sour cream
- 1/2 cup melted butter
- 1 8-ounce can crushed pineapple in juice divided (use half in batter, half for topping)
- 1 small box instant vanilla pudding mix
- 1 8-ounce container whipped topping thawed
Instructions
- Preheat your oven to 350°F and prepare a 9×13-inch baking dish with cooking spray or a light coating of oil.
- In a mixing bowl, combine the yellow cake mix, eggs, sour cream, melted butter, and half of the crushed pineapple with its juice. Mix until just combined.
- Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
- Allow the cake to cool in the pan until it's safe to handle, about 10-20 minutes. Then remove it from the pan and let it cool completely on a wire rack, which takes 1 1/2-2 hours.
- In a medium bowl, gently fold together the instant vanilla pudding mix, the whipped topping, and the remaining half of the crushed pineapple with juice. Spread evenly over the cooled cake.
- Refrigerate the cake for at least 1 hour before serving to allow the topping to set.
- Serve cold.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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