Southern Sunshine Cake

Start with a box cake mix, end up with this decadent dessert!

Doesn’t this cake look absolutely mouthwatering? With crushed pineapple, vanilla pudding, sweetened coconut flakes, and crunchy pecans, it’s every bit as delicious as it appears. I normally prefer chocolate cake, but I can make an exception for this tasty Southern Sunshine cake. What I love the most about this recipe is that it all starts with a box cake mix. I’m all about using shortcuts in baking as long as I still get amazing results – and let me tell you, this cake is definitely amazing!

As you can see, everything comes together quickly and easily for this decadent dessert. Start by preheating the oven to 350F. Grease a 9×13 baking dish and set aside.

In a large bowl, combine cake mix, 1 cup milk, vegetable oil, eggs, and vanilla. Mix until well combined and then pour into the prepared dish. Bake for 30-45 minutes or until the center is set.

While the cake is in the oven, combine crushed pineapple and sugar in a small saucepan. Cook on medium-high, stirring constantly until sugar is dissolved.

Once the cake is done, remove the cake from the oven. Carefully poke the top of the cake a few times with a knife and pour pineapple mixture over top of warm cake, spreading it around. Let the cake and pineapple mixture cool completely.

In a medium-sized bowl, combine 3 cups of cold milk with vanilla pudding mix. Whisk until thick. Spread pudding over pineapple mixture and top with a layer of whipped cream. Sprinkle shredded coconut and pecans on top. Store in the fridge until ready to serve.

Trust me, you won’t want to miss out on this delicious summery Southern Sunshine Cake! With a vanilla cake base, sweet pineapple syrup, a layer of vanilla pudding, topped with whipped cream, coconut, and pecans, what’s not to love? Check out the ingredient list and recipe below!

Southern Sunshine Cake

Serves 10-12

15m prep time

18m cook time

4.7
Rated 4.7 out of 5
Rated by 26 reviewers
Ingredients
  • 1 box yellow cake mix
  • 4 cups milk, divided
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 20 oz can crushed pineapple
  • 1 cup white sugar
  • 5.1 oz box instant vanilla pudding
  • 8 oz Cool Whip, thawed
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
Preparation
  1. Preheat oven to 350F. Grease a 9x13 baking dish.
  2. In a large bowl, combine cake mix, 1 cup milk, vegetable oil, eggs, and vanilla. Mix until well combined and then pour into prepared dish.
  3. Bake for 30-45 minutes or until the center is set.
  4. While the cake is in the oven, combine crushed pineapple and sugar in a small saucepan. Cook on medium-high, stirring constantly until sugar is dissolved.
  5. Once the cake is done, remove from oven. Carefully poke the top of the cake a few times with a knife and pour pineapple mixture over top of warm cake, spreading it around. Let cake and pineapple mixture cool completely.
  6. In a medium-sized bowl, combine 3 cups cold milk with vanilla pudding mix. Whisk until thick. Spread pudding over pineapple mixture and top with a layer of whipped cream.
  7. Sprinkle shredded coconut and pecans on top. Store in the fridge until ready to serve.

Recipe adapted from Big Bear's Wife.