Pineapple Sunshine Cake with Toasted Coconut

Pineapple Sunshine Cake with Toasted Coconut

Pineapple Sunshine Cake with Toasted Coconut – that title makes me feel happy! This is a light cake with a fantastic tropical flavor. It’s so easy you can close your eyes and have one hand tied behind your back and still knock out a delicious cake. Basically, it’s just a dump and mix method which is great for kids in the kitchen and little helpers.

There are so many fantastic short cuts with this cake that make it so easy. Cake mix, pudding mix, canned pineapple, a few eggs, and oil – that’s it! It’s foolproof. But, if you bake at elevation, you’ll want to add a few extra tablespoons of flour to stabilize the mixture.

If you’re in the mood for other summertime cakes and brownie recipes you might like: ZUCCHINI SPICE CAKE WITH CREAM CHEESE FROSTING, and FUDGY ZUCCHINI BROWNIES WITH CHOCOLATE CHUNKS.

Spray a 9×13 cake pan with baking spray (or butter)
Yellow cake mix • 1/2 C veg oil • 8oz crushed pineapple with juice
4 eggs added one at a time.
If you live at high elevation like I do, add 2 T flour. Otherwise, skip this step.
Bake 350f for 30 min or until a toothpick test is clean. Cool completely.
Frosting: 8oz Cool Whip • small box instant vanilla pudding • 8oz crushed pineapple with juice
Coconut Topping: toast unsweetened coconut flakes at 375f 10 min or until golden.
Frost & top with coconut.
Check out my other content @afoodloverslife on Jumprope.
A piece of pineapple cake with light frosting and toasted coconut.

Pineapple Sunshine Cake with Toasted Coconut

A tropical sweet treat with light and moist crumb. So easy and perfect for sharing. 
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16
Calories 300 kcal



  • 1 box yellow cake mix
  • 1/2 C vegetable oil
  • 8 oz crushed pineapple with juice
  • 4 eggs large


  • 8 oz whipped topping Cool Whip or similar
  • 1 box instant vanilla pudding small box, 3.4 oz
  • 8 oz crushed pineapple with juice


  • 1 C unsweetened coconut flakes


  • Spray a 9×13 pan with baking spray and pre-heat the oven to 350f.


  • In a medium bowl, add cake mix, oil, crushed pineapple. Beat with a hand mixer or whisk until incorporated.
  • Add 4 eggs – incorporating one at a time
  • For high elevation baking: add 2 Tbs flour, otherwise omit this step
  • Bake in a preheated 350f oven for 30 minutes or until a cake tester comes out clean.
    Cool completely before frosting.


  • In a medium bowl combine the cold whipped topping, the pineapple, and the pudding. Beat to combine. Refrigerate until cake is thoroughly cooled.
  • Spread the coconut on a sheet tray in an even layer and bake at 375f for about 10 minutes until golden brown. Or you could use the broiler but watch closely.


  • Frost the cooled cake and sprinkle on the toasted coconut.
  • Enjoy!


Calories: 300kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 11gCholesterol: 41mgSodium: 301mgPotassium: 109mgFiber: 2gSugar: 27gVitamin A: 84IUVitamin C: 3mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!

Did you know that I bake at ‘high altitude’? I really should say I bake at high elevation’ because after all, I’m not baking on an airplane. Haha. If you have questions about high elevation baking I would recommend you check out the link below. I definitely followed some tips when making this pineapple sunshine cake.

King Arthur Flour

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