Pineapple Sunshine Cake
This Pineapple Sunshine Cake recipe is a fun, retro recipe that my family loves! It’s light, fruity and oh-so-easy to make.
When summer comes around, I don’t crave heavy desserts! But don’t get me wrong, I still crave dessert. I’m a sweets girl, and I was raised having a little something sweet after every meal. It’s hard to break that habit! This summer, we’ve been making this Pineapple Sunshine Cake on repeat.
The cake base has a light, sweet orange flavor thanks to the mandarin orange juice and bits of oranges. And the topping? Don’t get me started on how good it is! It’s a lightly sweet whipped cream based topping with pineapple throughout.
Recipe Ingredient Substitutions
If you’re new to my site, know that I always offer ingredient substitutions. I want to encourage you to use what you have on hand! Here are a few:
- You are welcome to use a white cake mix if that is what you have.
- Substitute orange juice for the orange syrup from the mandarin orange can.
- If you prefer a thick cream cheese frosting, I have one for you in the notes below.
- You can of course make your own whipped cream. You will need about 2 cups of heavy whipping cream.
- Any neutral tasting cooking oil is a fine substitute for the vegetable oil.
Serving Suggestions
If you’re like me, and you love to coordinate flavors and ingredients, I think this summer dessert recipe pairs perfectly with my Marinated Pork Tenderloin (lots of orange flavors), Jalapeno Pineapple Slaw and
Storing Leftover Sunshine Cake
Cover the cake pan, or transfer leftover cake into an airtight container. Store in the refrigerator for up to 4 days.
Pineapple Sunshine Cake
Ingredients
- 15.25 ounces yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 2 cups mandarin oranges, drained, divided
- 1/2 cup mandarin orange syrup, reserved from the canned oranges
For the topping:
- 10 ounces crushed pineapple
- 3.5 ounces box instant vanilla pudding mix, one box
- 8 ounces whipped topping
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13” baking dish with cooking spray.
- In a large bowl, add cake mix, eggs, oil, and 1/2 cup of the reserved liquid from the oranges. Fold to combine, then beat for 3-4 minutes on medium until light and fluffy. Add 1.5 cups of the drained mandarin orange segments and mix until they are broken into small pieces.
- Combine cake mix, eggs, infused olive oil, and 1/2 c of liquid from oranges in mixer with beater attachment on low until combined, then mix 3-4 minutes on medium until light and fluffy. Add 1 to 1 and 1/2 cans of drained orange segments (save at least a 1/2 can to garnish the top of the finished cake) and mix on medium until fully incorporated and broken up.
- Pour into prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center. Allow to cool on a wire rack.
- For the topping, add whipped topping, crushed pineapple, pudding mix, and vanilla extract to a clean mixing bowl. Whip with a wire whisk until it’s fully combined. Then, chill in the fridge until the cake has cooled.
- Spread the chilled topping over the cooled cake, then top with the reserved mandarin orange slices. You can place them in rows, or in a sunshine pattern.
- Chill for one hour before serving.
