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+ servings

Pineapple Sunshine Cake with Toasted Coconut

A tropical sweet treat with light and moist crumb. So easy and perfect for sharing. 
4.80 from 5 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
  • ½ 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 9x13 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
Keyword cake, cake mix, coconut, dessert, dessert topping, pineapple, whipped topping
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