Pineapple sunshine cake is the kind of easy dessert I make when I need something simple, cheerful, and big enough to share. You start with a box of cake mix and canned pineapple, so there’s no need to fuss over a from-scratch cake. Even the frosting is easy. It’s made with Cool Whip, instant pudding, and pineapple, and it turns into a light, creamy topping that tastes so refreshing.

A slice of yellow poke cake with creamy frosting and shredded coconut on top sits on a stack of white plates, with the rest of the cake in a white baking dish in the background. The plates rest on a yellow cloth. — This pineapple sunshine cake is a light, creamy, make-ahead dessert made with crushed pineapple, yellow cake mix, fluffy whipped-topping frosting, and a sprinkle of toasted coconut, perfect for easy entertaining.

I first made this cake when I needed 80 servings for a kids camp workers’ training session, and let me tell you, it was exactly what I needed. I like this recipe because most of the work can be done ahead of time. Once it’s chilled and ready to serve, you can focus on enjoying your guests instead of fussing with dessert at the last minute. It’s the kind of cake that fits right in at church suppers, family reunions, birthday parties, and casual gatherings with friends.

Main Ingredients for Sunshine Pineapple Cake

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.

A tray with ingredients for a cake: a can of crushed pineapple, a bowl of shredded coconut, a box of golden butter cake mix, a can of sweetened condensed milk, whipped topping, two eggs, and a box of French vanilla pudding mix.

Helpful Ingredient Tips

Crushed pineapple: Drain the pineapple well and reserve the juice. You’ll need both the fruit and the juice in different parts of the recipe.
Pineapple juice: Measure the reserved juice after draining the pineapple so you have enough for both the cake and frosting.
Whipped topping: Be sure to thaw it overnight in the refrigerator for the smoothest frosting. If you’re wondering how long to thaw it, you’ll find more helpful details in my guide on how to thaw Cool Whip.
Instant vanilla pudding mix: Be sure you’re grabbing instant pudding, not the cook-and-serve kind. I’ve made that mistake before, and it doesn’t give the frosting the same creamy texture.
Toasted coconut: Toasting adds extra flavor and texture, but keep an eye on it since coconut can brown quickly.

How To Make A Pineapple Sunshine Cake

This recipe comes together in three simple stages: bake the cake, prepare the frosting, and chill before serving.

A white mixing bowl filled with yellow cake batter and a gray spatula resting inside, on a light surface.

Step 1: In a large mixing bowl, combine the cake mix, evaporated milk, pineapple juice, and eggs. Beat on low speed until smooth.

A white mixing bowl contains crushed pineapple, flour, sugar, and a creamy white ingredient, with a teal spatula resting on the side. The ingredients are unmixed and arranged in separate piles.

Step 2: Then stir in the drained crushed pineapple. Pour the batter into the prepared pan. The batter will be thick, and that’s exactly what you’re looking for.

Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Allow the cake to cool completely in the pan before adding the frosting.

Pineapple Sunshine Cake Frosting

A baking dish with a partially spread creamy mixture surrounds a yellow jam-like filling, next to a bowl of whipped batter and a pink electric hand mixer on a white surface.

Step 3: While the cake cools, make the frosting. In a medium bowl, gently fold together the whipped topping, instant vanilla pudding mix, drained crushed pineapple, and reserved pineapple juice until evenly combined.

Spread the frosting over the cooled cake, sprinkle with toasted coconut, and chill before serving.

Tip: Don’t rush the cooling step. If the cake is still warm when the frosting is added, the topping can become too soft and difficult to spread evenly.

Can I use fresh pineapple instead of canned crushed pineapple?

You can certainly experiment with fresh pineapple, but I developed this recipe using canned crushed pineapple and the juice from the can. Since both the pineapple and the juice help create the texture of the cake and frosting, using fresh pineapple may change the final result a bit. If your family enjoys pineapple desserts as much as mine does, you might also like my pineapple upside down cake with cake mix.

Variations

Not a coconut fan? No problem. I know coconut can be one of those love-it-or-leave-it ingredients. Feel free to leave it off. The pineapple still shines all on its own. If you’re a coconut lover, though, you might want to save my coconut carrot cake with pineapple cream cheese frosting for your next gathering.
Whipped topping: I use whipped topping because it holds up well in the refrigerator and travels nicely to potlucks and gatherings. If you prefer homemade whipped cream, you can certainly try it, but keep in mind it may not stay as firm if the cake sits for very long.
Cake mix: Yellow cake mix provides the flavor and texture intended for this recipe. If you decide to experiment with another flavor, just know the finished cake will taste a little different than the traditional version.
Serving style: One of my favorite things about this recipe is that you can make it right in a 9×13 pan and serve it from the same dish. That’s one less thing to wash.

Make Ahead Tips

This is one of my favorite desserts to make ahead when I’m expecting company.

You can make the cake a day ahead, frost it, and keep it covered in the refrigerator until serving.
Chilling the cake for a few hours gives the frosting time to set and the flavors time to blend together. In fact, I think it’s even better after it’s had a few hours to chill in the refrigerator.
When guests arrive, all you have to do is pull it out of the fridge and set it on the table. No last-minute fussing required.

A plate with a slice of coconut cake topped with white frosting and shredded coconut, with a forkful taken out, sits on stacked white plates. In the background is a baking dish with more coconut cake.

Kitchen Essentials I Use In This Recipe

Image of Casserole Dish 3.2 inch deep - 9x13

Casserole Dish 3.2 inch deep – 9×13

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Hospitality with Pineapple Sunshine Cake

This cake is such a fun dessert to serve for a Caribbean Beach Party. Its bright pineapple flavor and creamy, chilled topping instantly create a relaxed tropical feel. Since it can be made ahead, you’ll have more time to enjoy your guests instead of worrying about dessert at the last minute. I suggest pairing it with simple favorites like grilled chicken with coconut and lime sauce, coconut rice, or a fresh fruit salad to carry the island-inspired theme throughout the meal. As everyone gathers around the table, you might ask guests to share a favorite vacation memory, a family tradition, or a place they’d love to visit someday. Those simple questions usually lead to some of the best conversations.

In Luke 14:13-14, Jesus encourages us, “When you give a banquet, invite the poor, the crippled, the lame, the blind, and you will be blessed.” While we may not always host a large banquet, this reminder encourages us to open our hearts and our tables generously, looking for opportunities to include and bless others through simple acts of hospitality.

A slice of moist yellow cake topped with whipped cream and shredded coconut sits on a stack of white plates with a wooden fork. A baking dish and a bowl of coconut are in the background on a yellow cloth.

Almost Homemade Dessert

posted by Gina Dickson on May 29, 2026

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Pineapple Sunshine Cake With Creamy Pineapple Frosting