Pineapple Sunshine Cake
Indulge in the bright flavors of summer with our Pineapple Sunshine Cake. This delightful dessert combines moist, pineapple-infused cake with a fluffy whipped topping for a taste that’s both refreshing and satisfying.
Topped with a sprinkle of crushed pineapple, each bite offers a burst of tropical sweetness. Perfect for gatherings or simply as a treat to brighten any day, this cake promises to bring sunshine to your table with its simple yet irresistible flavors.
Why People Will Love This Recipe:
Tropical Flavor: The pineapple adds natural sweetness and moisture to every bite.
Super Easy to Make: No fancy techniques or equipment—just mix, bake, and frost!
Soft and Moist Texture: Thanks to the pineapple juice and whipped topping.
Crowd-Pleaser: It’s light, pretty, and perfect for serving at parties or holidays.
Make-Ahead Friendly: Gets even better when chilled overnight.
Key Ingredients Overview:
Crushed Pineapple: The star of the show, providing natural sweetness, acidity, and moisture.
Flour, Sugar, Eggs: The basic cake structure—light and tender crumb.
Vanilla & Baking Soda: Adds aroma and helps the cake rise.
Whipped Topping & Powdered Sugar: A soft, fluffy frosting alternative that pairs beautifully with pineapple.
Pineapple Sunshine Cake
Ingredients
2 cups of flour
1 ¼ cup granulated sugar
1 tsp salt
1 tsp vanilla
2 eggs
2 tsp baking soda
20 ounces crushed pineapple, divided
1 cup whipped topping
¼ cup powdered sugar
Instructions
Preheat and prepare:
Preheat your oven to 350°F (175°C).
Lightly grease the bottom of a 9×13-inch baking dish.
Reserve some pineapple:
Open the can of crushed pineapple and set aside ¼ cup of it in a small bowl to use for topping later.
Mix the batter:
In a large mixing bowl, combine the remaining pineapple (including juice), flour, sugar, salt, vanilla, baking soda, and eggs.
Stir until everything is fully incorporated and smooth.
Bake the cake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
Make the topping:
In a mixing bowl, whip the topping until fluffy.
Add the powdered sugar and continue to beat for another 2–3 minutes until fully combined.
Frost and finish:
Spread the whipped topping evenly over the cooled cake.
Sprinkle with the reserved crushed pineapple.
Chill and serve:
Refrigerate for at least 30 minutes before serving for best flavor and texture.
Enjoy chilled for a refreshing treat!
Important Notes for Pineapple Sunshine Cake:
Don’t Drain the Pineapple:
The juice from the canned crushed pineapple is essential to the moisture and sweetness of the cake. Use the entire contents of the can (except for the ¼ cup you set aside for topping).
No Mixer Needed:
This is a one-bowl, stir-by-hand cake! Just mix until all ingredients are incorporated—no need to beat or overmix.
Let the Cake Cool Completely:
Frosting the cake before it has cooled can cause the whipped topping to melt or slide. Wait until the cake is fully cooled to room temperature before adding frosting.
Use Stabilized Whipped Topping:
For best results and a lasting finish, use whipped topping like Cool Whip rather than fresh whipped cream, which can deflate or weep over time.
Chill Before Serving:
Refrigerating the finished cake for at least 30 minutes helps the flavors meld and the topping to set. It also enhances the cool, refreshing taste.
Optional Add-Ins:
For added texture and tropical flair, fold in shredded coconut, chopped walnuts, or even maraschino cherries into the batter or sprinkle on top.
Make-Ahead Friendly:
This cake can be made a day ahead and stored in the fridge. The flavor improves over time!
Perfect for Potlucks:
Easy to transport in a 9×13 pan and served cold—ideal for picnics, holidays, or summer gatherings.
Estimated Nutrition
(Per Serving – 12 slices):
Calories: ~260 | Fat: ~9g | Carbohydrates: ~42g | Sugar: ~28g | Protein: ~3g | Fiber: ~1g | Sodium: ~210mg
Frequently Asked Questions:
Can I use fresh pineapple instead of crushed pineapple?
Fresh pineapple can be used, but you’ll need to finely chop it to match the texture of crushed pineapple.
Ensure it’s well-drained to avoid excess moisture in the cake.
Can I substitute whipped cream for whipped topping?
Yes, you can substitute whipped cream for the whipped topping.
Just be aware that whipped cream might not hold its shape as well as whipped topping, which usually contains stabilizers.
How do I store Pineapple Sunshine Cake?
Store the cake covered in the refrigerator. It’s best eaten within a few days for optimal freshness.
Can I freeze Pineapple Sunshine Cake?
It’s not recommended to freeze this cake once it’s been topped with whipped topping, as the texture may change upon thawing.
It’s best enjoyed fresh.
What can I substitute for powdered sugar in the whipped topping?
If you don’t have powdered sugar, you can use granulated sugar, but you’ll need to beat the whipped topping longer to ensure the sugar fully dissolves.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
Avoid over-baking to keep the cake moist.
Can I add nuts or coconut to the cake batter?
Yes, you can add chopped nuts or shredded coconut to the batter for added texture and flavor.
Mix them in just before pouring the batter into the pan.
What should I do if my cake sinks in the middle after baking?
Sinking can happen due to under-baking or opening the oven door too early.
Ensure the cake is fully baked before removing it from the oven, and avoid opening the oven door too often during baking.
How can I make this cake gluten-free?
To make this cake gluten-free, use a gluten-free flour blend that is suitable for baking.
Check the baking time as it may vary slightly.
Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time and store it in the refrigerator without the whipped topping.
Add the whipped topping and crushed pineapple just before serving for the best texture and appearance.