Southern Pineapple Sunshine Cake is pure nostalgia baked into a pan. If you grew up in Georgia or anywhere in the South, chances are this cake made an appearance at every birthday party, church potluck, or summer barbecue. It’s the kind of dessert that doesn’t need fancy decorations or gourmet flair—it wins hearts with its simplicity and unforgettable flavor.
The base is a moist yellow cake infused with crushed pineapple, which adds a tropical brightness and keeps the crumb tender. But the real magic happens with the topping: a dreamy blend of whipped topping, vanilla pudding, and more pineapple. It’s creamy, light, and just sweet enough to complement the cake without overpowering it. Served chilled, this cake is refreshing and comforting all at once—a true Southern classic that deserves a revival.
Bringing this sunshine-filled treat to your Pennsylvania friends is a brilliant move. It’s a slice of Southern hospitality that’s bound to charm even the most skeptical Northerner. One bite, and they’ll understand why this cake was a staple of your childhood.
INGREDIENTS:
For the Cake:
- 1 box yellow cake mix
- ½ cup vegetable oil
- 3 large eggs
- 1 (20 oz) can crushed pineapple in juice (do not drain)
For the Topping:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) container whipped topping (Cool Whip or similar), thawed
- 1 (20 oz) can crushed pineapple in juice (do not drain)
Optional Garnish:
- Maraschino cherries
- Toasted coconut flakes
- Pineapple tidbits
INSTRUCTIONS:
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup. - Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and one can of crushed pineapple (juice included). Use a hand mixer or whisk to blend until smooth and well combined. The pineapple adds moisture and a subtle tang that elevates the boxed mix beautifully. - Bake the Cake:
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan—this is important for the topping to set properly. - Prepare the Topping:
In a medium bowl, stir together the instant vanilla pudding mix and the second can of crushed pineapple (with juice). Mix until the pudding begins to thicken slightly. Then gently fold in the thawed whipped topping until the mixture is smooth and fluffy. - Frost the Cake:
Once the cake is fully cooled, spread the pineapple-pudding-whipped topping mixture evenly over the surface. Use a spatula to create soft swirls or a smooth finish, depending on your style. - Chill and Serve:
Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld and the topping to firm up slightly, giving it that signature creamy texture. - Garnish (Optional):
For a festive touch, top each slice with a maraschino cherry or sprinkle toasted coconut over the entire cake. Pineapple tidbits also make a lovely decorative finish.
Serving Tip:
This cake is best served cold, straight from the fridge. It pairs beautifully with iced tea, lemonade, or a scoop of vanilla ice cream. It’s also a fantastic make-ahead dessert—just cover and chill overnight for even better flavor.
Whether you’re introducing it to new friends or reliving sweet Southern memories, this cake is a guaranteed crowd-pleaser. Let me know if you’d like a version with coconut or a layered twist next!