Pineapple Sunshine Cake

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Makes: 9x13 cake (18 - 2”x3” pieces)

Part 1: Cake Layer

1 box vanilla cake mix (We used Organics brand- all natural ingredients and no artificial colors or preservatives)

4 eggs

1/2 cup grapeseed oil

1 (398ml) can crushed pineapple with the juice (we used Dole packed in its own juice)

Part 2: Vanilla Pudding Layer

Makes: 2 1/2 cups (*note - put 1 cup aside which will be used in the topping)

2 1/4 cups whole milk

3 large egg yolks, lightly beaten

1/3 cup granulated sugar

2 Tablespoons cornstarch

1/4 teaspoon salt

2 Tablespoons butter, cut into small pieces

2 teaspoons pure vanilla extract

Part 3: Whipped Pineapple Cream Topping Layer

Makes: 2 cups topping (Homemade Whipped Cream Recipe)

2 cups heavy whipping cream

1/4 confectioners’ sugar (sifted)

1 teaspoon pure vanilla extract

1 can (398ml) crushed pineapple , we used Dole packed in its own juices

1 cup vanilla pudding (from the recipe for pudding above above)


Part 1: The Cake:

1. Preheat the oven to 350 degrees F.

2. Grease a 9x13 baking dish with a bit of oil and set aside.

3. Break the eggs into a mixing bowl.

4. Add the cake mix and the oil. Beat together with an electric mixer until combined.

5. Add the can of crushed pineapple and gently fold in with a spatula.

6. Pour the mixture into the prepared cake pan.

7. Place into the preheated oven.

8. The cake will take 30 to 40 minutes to bake. At the 30 minute mark when we tested the cake, it was not yet cooked through. If this happens, just tent the cake with aluminum foil to keep it from getting too dark on the top and continue the cooking time. There is a lot of moisture in this cake so length of time will depend on your oven and your elevation.

9. When the cake is baked, remove from the oven and place onto a cooling rack.

10. The cake must be completely cooled before you add the pudding layer and frosting.

Part 2 - Vanilla Pudding

1. This pudding is cooked on the stove-top. Have ready a medium sized saucepan.

2. You need to separate the egg yolks from the egg whites. When separating eggs always break each egg into a new bowl that way if you break a yolk you do not ‘loose’ the whites you have separated.

3. Place the sugar, cornstarch and salt into the bottom of the saucepan and stir to combine with a spatula.

4. Add 1/4 cup of milk to the dry ingredients and stir to combine.

5. Add the egg yolks and use a whisk to combine.

6. Add the rest of the milk.

7. Turn the stove-top temperature to medium. Set the timer to 5 minutes and cook the pudding, whisking frequently so that it does not scorch on the bottom of the pan. The mixture will thicken during cooking. As it thickens switch to rubber spatula and keep stirring from the bottom and sides for another 4 minutes.

8. The pudding should be a nice creamy thick but smooth consistency.

9. Remove from heat. Add the butter pieces and the vanilla and fold in from the sides and bottom with the spatula until well combined.

10. Pour the pudding into a bowl and let cool to room temperature.

11. Cover and place into the refrigerator to cool before using in the cake.

Part 3 - Whipped Pineapple Topping

1. Put a glass or stainless steel bowl along with the beaters from your mixer into the freezer for about 30 minutes.

2. Once chilled remove from the freezer and pour the whipping cream into the chilled bowl.

3. Use the chilled beaters and mix for 2 minutes.

4. Mix in the sifted confections’ sugar. If you don’t have a special flour sifter you can use a regular sieve and a large flat spoon and work the confectioners' sugar though the sieve. You want to get all the lumps out.

5. Add the vanilla and mix in.

6. Keep mixing until the whipped cream forms stiff peaks. It will take a few minutes. Once they are stiff stop or you run the risk of over whipping and making too stiff.

7. Fold in the crushed pineapple.

8. Fold in the vanilla pudding.

Part 4 - Assembly

1. Stir the additional can of crushed pineapple into the vanilla pudding. (Reserve 1/4 cup of this mixture)

2. Stir all but the reserved 1/4 cup of the reserved mixture into the fresh whipped cream.

3. Spread the 1/4 cup of reserved mixture directly onto the cake.

4. Dollop the whipped topping onto the cake and arrange nicely.

5. Place the cake into the refrigerator for at least 4 hours prior to serving.


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