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A slice of yellow coconut cake with white frosting and shredded coconut on top sits on a stack of white plates, with a fork holding a bite. A baking dish of the same cake is in the background on a yellow cloth.

Pineapple Sunshine Cake

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This pineapple sunshine cake is a light, chilled dessert made with crushed pineapple, a soft yellow cake base, and a creamy whipped topping frosting. The pineapple keeps the cake moist while the fluffy frosting adds a cool, refreshing finish. It's easy to make ahead, simple to transport, and a perfect choice for potlucks, church gatherings, and family celebrations.
Course Dessert
Cuisine American
Keyword 9x13, baked, creamy, easy, sweet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 349
Author Gina Dickson

Ingredients

  • 1 package yellow cake mix boxed, 18.25 ounces
  • 1 can NESTLÉ® CARNATION® Evaporated Milk canned, 12 fluid ounces
  • 2 eggs large
  • 1 1/4 cups pineapple canned juice drained, crushed
  • 1/4 cup pineapple juice reserved from draining the pineapple

Frosting

  • 1 container whipped topping thawed, 8 ounces
  • 1 box instant vanilla pudding mix small box
  • 1 1/4 cup pineapple drained, crushed
  • 2 tablespoons pineapple juice reserved from draining the pineapple
  • 1 cup flaked coconut toasted

Instructions

Prepare the Cake

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9-inch baking pan.
  • In a large mixing bowl, combine the cake mix, evaporated milk, pineapple juice and eggs. Beat on low speed until smooth.
    1 package yellow cake mix, 1 can NESTLÉ® CARNATION® Evaporated Milk, 2 eggs, 1/4 cup pineapple juice
    A white mixing bowl filled with yellow cake batter and a gray spatula resting inside, on a light surface.
  • Stir in 1 1/4 cup of the drained crushed pineapple.
    1 1/4 cups pineapple
  • Pour the batter into the prepared baking pan.

Bake the Cake

  • Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  • Cool the cake completely in the pan.

Make the Frosting

  • In a medium-sized bowl, fold together the whipped topping, instant vanilla pudding mix, drained crushed pineapple, and reserved pineapple juice until evenly combined.
    1 container whipped topping, 1 box instant vanilla pudding mix, 1 1/4 cup pineapple, 2 tablespoons pineapple juice
    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.

Finish the Cake

  • Spread the frosting evenly over the cooled cake.
    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.
  • Sprinkle the top with toasted coconut.
    1 cup flaked coconut
  • Chill before serving.

Notes

You'll need one 20-ounce can of crushed pineapple for this recipe. Drain the pineapple, reserve the juice, and divide the drained pineapple into two equal portions of about 1¼ cups each. One portion goes into the cake, and the other goes into the frosting.
Storage and Freezing Instructions
  • Storage: Cover the cake tightly and store it in the refrigerator. The frosting stays nice and creamy, and the cake will keep well for about 3 to 4 days.
  • Freezing: You can freeze the cake layer, but I don't usually freeze the fully frosted cake. The whipped topping frosting can change texture after thawing. For best results, enjoy this dessert fresh from the refrigerator.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 58g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 423mg | Potassium: 226mg | Fiber: 2g | Sugar: 37g | Vitamin A: 144IU | Vitamin C: 18mg | Calcium: 193mg | Iron: 1mg
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