This Pineapple Orange Sunshine Cake could be the happiest cake on the planet! I mean – it’s got SUNSHINE in the name! I made this to take to my friend’s Easter lunch – but it’s a great cake anytime and I doctored it up a bit to make it even more moist and delicious!
The thing is – you do start with a box cake mix – but once you jazz it up – nobody will be the wiser! By adding eggs, mayo and pineapple – you’re getting a super fluffy, juicy cake – then top it with the most delicious frosting!
What’s in Pineapple Sunshine Cake?
I discovered this recipe years ago – and always meant to make it! When I was tasked with dessert for Easter – I knew what I was making! It’s just such a bright and happy cake – perfect for welcoming spring. Inside you’ll find:
- Cake: Yellow cake mix, eggs, mayo & crushed pineapple
- Frosting: Cool Whip, Vanilla pudding mix, crushed pineapple & mandarin oranges
I love that this cake is light and fluffy – but not overly sweet!
How do you make Pineapple Sunshine Cake?
Oh you won’t believe how easy it is! The cake takes about 5 minutes to make! Here’s the steps:
- Preheat your oven (the longest part of the prep!)
- In a mixing bowl, mix cake mix, eggs, mayo and crushed pineapple – mix together with a hand mixer.
- Pour into a 9×13 pan you’ve sprayed with non-stick spray
- Bake for 30 minutes
- While the cake is baking, in a separate bowl – mix together Cool Whip, a box of vanilla pudding mix, Mandarin oranges and the rest of the can of pineapple.
- Cover and refrigerate the frosting
- Once the cake is done, remove from the oven and let cool sufficiently.
- Frost before serving!
Nope – use the eggs, mayo and pineapple instead
Yup! Any pineapple will do – just finely chop if using fresh and be sure to capture the juice. You’ll need 2 cups total.
Yup – again – just be sure you have the same amount.
Other Pineapple Desserts
My favorite part of this dessert are the bites of pineapple and orange you get! Here are some other pineapple-y favorites!
Pineapple Sunshine Cake with Oranges
- Preheat oven to 350 and spray a 9×13 pan with nonstick spray
- In a large bowl, combine cake mix, eggs, mayo and 1/2 can pineapple with some juice
- Using a hand mixer, beat cake mix well and pour into prepared baking pan
- Bake for 30 minutes, or until toothpick inserted into center of cake comes out clean.
- Allow to cool completely on a wire rack and then refrigerate
- In a medium sized bowl, fold together Cool Whip, vanilla pudding mix, oranges and remaining pineapple with juice.
- Cover and Refrigerate frosting until ready to frost and/or serve
- Spread frosting over cooled cake and decorate top with more mandarin oranges