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Easy Pineapple Sunshine Cake Yellow Cake Mix Instant Pudding Guide

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This pineapple sunshine cake is a tropical dessert dream—soft, fluffy, and packed with fruity flavor. Made with yellow cake mix, crushed pineapple, and instant pudding, it’s chilled to perfection and topped with a creamy whipped frosting. Perfect for summer parties, weekend get-togethers, or as a make-ahead dessert, it brings sunshine to any table with minimal effort.

Ingredients

Scale

For the Cake:

  • 1 box yellow cake mix
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 can (20 oz) crushed pineapple in juice (do not drain)

For the Frosting:

  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • 1 small box (3.4 oz) instant vanilla pudding mix
  • 1 can (20 oz) crushed pineapple in juice (do not drain)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

In a large bowl, combine the yellow cake mix, eggs, oil, and crushed pineapple with juice. Mix until well blended.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

To make the frosting, mix together the whipped topping, vanilla pudding mix, and crushed pineapple with juice in a bowl until smooth and well combined.

Spread the frosting over the cooled cake.

Refrigerate the cake for at least 1 hour before serving to let the flavors meld and the topping set.

 

 

 

Notes

  • Always use crushed pineapple in juice, not syrup, for the best flavor and texture.

  • Chill the cake for at least 1 hour before serving for best results.

  • You can freeze the unfrosted cake and frost after thawing for easy prep.

  • Try experimenting with coconut or banana pudding mix for fun flavor twists.

  • For a more stabilized frosting, use instant pudding mix only—no cook-and-serve.

Find it online: https://claradelish.com/easy-pineapple-sunshine-cake-yellow-cake-mix-instant-pudding-guide/