Bring the warmth of sunshine to your dessert table with this Pineapple-Orange Sunshine Cake. This moist and vibrant treat combines the tangy sweetness of oranges with the tropical allure of pineapples. Whether it’s a family gathering or a casual afternoon treat, this cake is a guaranteed crowd-pleaser.
Perfect for any occasion, this cake’s light and refreshing flavor pairs beautifully with its creamy topping. Let’s create a slice of sunshine together!
Bright and Citrusy: Your Ultimate Sunshine Cake Recipe
The Pineapple-Orange Sunshine Cake isn’t just a dessert—it’s an experience. With its citrusy notes and creamy pineapple topping, it brings a tropical twist to traditional cakes. This easy-to-make recipe ensures a delightful dessert for all skill levels.
Pro Tips for a Perfect Sunshine Cake:
- Use Fresh Zest: Fresh orange zest enhances the citrusy aroma and flavor. Avoid the bitter white pith when zesting.
- Drain Pineapple Thoroughly: Excess juice can make the cake soggy, so ensure the pineapple is well-drained.
- Customize the Garnish: Add orange slices or even candied peel for an extra decorative touch.
- Chill Before Serving: Refrigerate for at least an hour to allow the flavors to meld and the topping to set.
- Use Whipped Topping Wisely: Whipped cream adds a light finish, but you can also use stabilized whipped cream for a longer-lasting effect.

Pineapple-Orange Sunshine Cake Recipe:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 12
- Equipment: Mixing bowl, electric mixer, 9×13 inch baking pan
A delightful balance of citrus and pineapple, this cake is a taste of sunshine in every bite.
Ingredients:
- 1 box yellow cake mix
- 1 cup orange juice
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon orange zest
- 1 can (20 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup whipped cream or whipped topping
Directions:
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the yellow cake mix, orange juice, vegetable oil, eggs, and orange zest. Beat the mixture on medium speed until well combined and smooth. - Incorporate Pineapple and Bake:
Gently fold in half of the drained pineapple, ensuring even distribution. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack. - Create the Creamy Topping:
Prepare the pudding mix according to the package directions, replacing some of the milk with the reserved pineapple juice for an extra burst of flavor. Once thickened, fold in the remaining crushed pineapple for a tropical twist. - Assemble the Cake:
Spread the pineapple-pudding mixture evenly over the cooled cake. Top with whipped cream or whipped topping, spreading it smoothly for a clean finish. - Refrigerate and Garnish:
Chill the cake in the refrigerator for at least an hour to set the layers. Garnish with orange slices or a dollop of whipped topping before serving, if desired.
A Slice of Sunshine Awaits!
This Pineapple-Orange Sunshine Cake is the perfect combination of tangy and sweet. Serve it chilled for a refreshing treat that’s sure to brighten any day.
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Pineapple-Orange Sunshine Cake
A delightful balance of citrus and pineapple, this cake is a taste of sunshine in every bite.
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
- 1 box yellow cake mix
- 1 cup orange juice
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon orange zest
- 1 can (20 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup whipped cream or whipped topping
Instructions
-
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the yellow cake mix, orange juice, vegetable oil, eggs, and orange zest. Beat the mixture on medium speed until well combined and smooth. -
Incorporate Pineapple and Bake:
Gently fold in half of the drained pineapple, ensuring even distribution. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack. -
Create the Creamy Topping:
Prepare the pudding mix according to the package directions, replacing some of the milk with the reserved pineapple juice for an extra burst of flavor. Once thickened, fold in the remaining crushed pineapple for a tropical twist. -
Assemble the Cake:
Spread the pineapple-pudding mixture evenly over the cooled cake. Top with whipped cream or whipped topping, spreading it smoothly for a clean finish. -
Refrigerate and Garnish:
Chill the cake in the refrigerator for at least an hour to set the layers. Garnish with orange slices or a dollop of whipped topping before serving, if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
