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Pineapple Sun Cake


Pineapple Sun Cake


During the short, cold days of fall and winter, sometimes you just want something to brighten things up. Enter

this sweet and fluffy pineapple cake that’s like sunshine on a plate. Start with a boxed cake mix, a few cans of

crushed pineapple, some frozen whipped cream, and some pudding mix. Assembly couldn’t be easier.

With a double helping of pineapple, this simple cake is full of tropical flavors.If you want to add more, sprinkle


shredded coconut on top. The cake and topping are sweet as is, so you can use unsweetened toasted coconut or

just use sweet. We won’t tell!

Pineapple Sun Cake

Servings: 12

Prep time: 10 minutes


Cook time: 25 minutes

Total time: 35 minutes

For the cake:

1 box yellow cake mix

4 large eggs


1/2 cup oil (we use vegetable oil)

One 8-ounce can of crushed pineapple with juice

For the topping:

One 8-ounce container of whipped topping, thawed

1-ounce box of instant vanilla pudding mix


One 8-ounce can of crushed pineapple with juice


1. Preheat oven to 350 F and spray a 9 x 13 inch baking dish with nonstick cooking spray.2. In a large bowl, stir

together the cake mix, eggs, oil and crushed pineapple along with the juice.

3. Pour the cake batter into the prepared baking dish.

4.Spread with a spatula.

5. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.

6. Remove the pan from the oven and place on a rack to cool completely.7. While the cake is cooling, prepare the

icing. In a medium bowl, whisk together the whipped topping, pudding mix, and crushed pineapple along with

the juice.


8. When the cake is completely cool, spread the icing evenly on top.9. Cut into squares and serve.

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