Pineapple Sunshine Cake is a delightful, refreshing dessert that brings a tropical twist to any occasion. It combines the sweetness of crushed pineapple with a moist, fluffy cake, topped with a creamy whipped topping and more pineapple. Whether served at a potluck, holiday gathering, or as a sweet treat for family and friends, this cake is sure to brighten up your day.

Pineapple Sunshine Cake

Why You’ll Love This Recipe

This Pineapple Sunshine Cake is the perfect balance of moisture and sweetness, with a light and airy texture. The addition of pineapple juice in the batter keeps the cake incredibly moist, while the whipped topping gives it a creamy, fluffy finish. The burst of tropical flavors makes it an ideal choice for summer picnics, holidays, or any occasion that calls for a light and refreshing dessert. Best of all, it’s simple to make and requires no mixer—just mix by hand!

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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 (with 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 the cake for at least 30 minutes before serving for the best flavor and texture.

Servings and Timing

Servings: 12 slices
Prep time: 10 minutes
Cook time: 35-45 minutes
Chill time: 30 minutes

Variations

Add-ins: For added texture and flavor, fold in shredded coconut, chopped walnuts, or maraschino cherries into the batter or sprinkle them on top.
Substitute ingredients: If you prefer fresh pineapple, chop it finely and ensure it’s well-drained to avoid excess moisture. You can also swap whipped topping with whipped cream, but the whipped topping will hold better over time.
Gluten-free option: Use a gluten-free flour blend suitable for baking to make this cake gluten-free. Baking times may vary slightly.

Storage/Reheating

Store Pineapple Sunshine Cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, and the flavors will improve as it sits. It is not recommended to freeze the cake once it has been topped with whipped topping, as the texture may change upon thawing. For best results, enjoy within a few days.

FAQs

Can I use fresh pineapple instead of crushed pineapple?

Yes, 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 use whipped cream as a substitute, but keep in mind that whipped cream may not hold its shape as well as stabilized whipped topping.

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 after it’s been topped with whipped topping, as the texture may change when thawed. For best results, enjoy fresh.

What can I substitute for powdered sugar in the whipped topping?

Granulated sugar can be used instead of powdered sugar, but be sure to beat the whipped topping longer to ensure the sugar dissolves completely.

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 for extra texture and flavor. Fold them into the batter just before pouring it into the pan.

What should I do if my cake sinks in the middle after baking?

A sunken cake can be due to under-baking or opening the oven door too early. Make sure the cake is fully baked before removing it from the oven, and avoid opening the oven door frequently.

How can I make this cake gluten-free?

To make this cake gluten-free, use a gluten-free flour blend suitable for baking. Baking time may vary, so keep an eye on the cake.

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 topping before serving.

Conclusion

Pineapple Sunshine Cake is a wonderfully refreshing treat that’s perfect for any occasion. Its easy preparation and vibrant flavors make it a crowd-pleaser, and the tropical twist adds an extra layer of fun. Whether you’re hosting a summer party, bringing a dessert to a potluck, or just craving something light and delicious, this cake will not disappoint!