Easy Pineapple Sunshine Cake—a heavenly dessert that bursts with tropical flavors and brightens any occasion. Made with layers of fluffy pineapple-infused cake, creamy whipped topping, and sweet pineapple filling, this dessert is like a ray of sunshine on your taste buds. Whether you’re celebrating a special event or simply craving a taste of the tropics, this cake is sure to bring joy and sweetness to every bite.

Why You’ll Love This Easy Pineapple Sunshine Cake:

• Light and airy pineapple cake layers that melt in your mouth with each bite.
• Creamy whipped topping adds a luxurious texture and balances the sweetness of the cake.
• Sweet pineapple filling provides bursts of tropical flavor and moisture throughout the cake.
• Easy to make and assemble, perfect for both novice and experienced bakers alike.

Personal Story: Growing up in a coastal town, I have always had a deep appreciation for all things tropical. Pineapples, with their sweet and tangy flavor, have been a staple in many of my favorite desserts. When I first tasted an Easy Pineapple Sunshine Cake at a local bakery, I was immediately hooked. Inspired by that unforgettable experience, I set out to recreate the magic at home. After experimenting with different recipes and techniques, I finally perfected my version of this beloved dessert—a cake that never fails to bring a smile to my face and evoke memories of warm summer days by the beach.

Key Features:

• Layers of moist pineapple cake infused with tropical flavor.
• Creamy whipped topping that adds a light and airy texture to the cake.
• Sweet pineapple filling that adds bursts of fruity goodness throughout.
• A beautiful and vibrant dessert that’s perfect for any celebration or gathering.

What you need to make Easy Pineapple Sunshine Cake

For the Pineapple Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup crushed pineapple, drained (reserve juice for the filling)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Pineapple Filling:

• 1/2 cup reserved pineapple juice
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup crushed pineapple

For the Whipped Topping:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

How to Make Easy Pineapple Sunshine Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, cream together the softened butter and eggs until light and fluffy.
4. Stir in the crushed pineapple, sour cream, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly between the prepared cake pans and spread it out evenly.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Cooking Tips For Easy Pineapple Sunshine Cake:

• Be sure to drain the crushed pineapple well to remove excess moisture, as too much liquid can make the cake soggy.
• For a more intense pineapple flavor, you can add a few drops of pineapple extract to the cake batter.
• To prevent the cake from sticking to the pans, make sure to grease and flour them generously or use parchment paper rounds at the bottom of the pans.

Instructions Continued: 9. While the cakes are cooling, prepare the pineapple filling. In a small saucepan, combine the reserved pineapple juice, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.

10. Stir in the crushed pineapple and continue to cook for an additional 1-2 minutes. Remove from heat and let the filling cool completely.
11. To make the whipped topping, beat the heavy whipping cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form.
12. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread the pineapple filling evenly over the top.
13. Place the second cake layer on top of the filling. Frost the top and sides of the cake with the whipped topping.
14. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together and the frosting to set.
15. Slice, serve, and enjoy a taste of tropical paradise!

Variations For Easy Pineapple Sunshine Cake:

• Coconut Pineapple Sunshine Cake: Add shredded coconut to the cake batter for an extra tropical twist.
• Rum-Infused Pineapple Sunshine Cake: Brush the cake layers with a rum syrup before assembling for a boozy kick.
• Pineapple Upside-Down Sunshine Cake: Line the bottom of the cake pans with pineapple slices and maraschino cherries before pouring in the batter for a classic upside-down cake variation.

Make It Healthier:

• Use whole wheat pastry flour or almond flour for a healthier cake base with added fiber and nutrients.
• Substitute Greek yogurt for the sour cream in the cake batter to reduce the fat content while maintaining moisture.
• Use a light whipped topping or whipped coconut cream instead of heavy whipping cream for a lighter frosting option.

Closing: Treat yourself to a taste of the tropics with our irresistible Easy Pineapple Sunshine Cake—a delightful dessert that brings sunshine to any occasion. With its moist pineapple-infused cake layers, creamy whipped topping, and sweet pineapple filling, this cake is a true celebration of tropical flavors. Whether enjoyed on a warm summer day or as a sweet escape during the colder months, this cake is sure to brighten your day and leave you craving more. So gather your ingredients, whip up a slice of paradise, and let the sunshine in!

Frequently Asked Questions For Easy Pineapple Sunshine Cake:

Can I use fresh pineapple instead of canned pineapple in this recipe?

Yes, you can use fresh pineapple instead of canned pineapple for a fresher flavor. Simply chop the fresh pineapple into small pieces and use it in place of the crushed pineapple in the cake batter and filling.

Can I make this Easy Pineapple Sunshine Cake ahead of time?

Yes, you can make the cake layers and pineapple filling ahead of time and store them in the refrigerator for up to 2 days before assembling the cake. Once assembled, the cake can be stored in the refrigerator for up to 3 days.

Can I freeze leftover Easy Pineapple Sunshine Cake?

Yes, you can freeze leftover Pineapple Sunshine Cake for up to 1 month. Wrap the cake slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. Thaw the slices in the refrigerator overnight before serving.

Can I use store-bought whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping as a convenient alternative to homemade whipped cream. Simply spread it over the cake layers as directed.

Can I add other fruits to the filling for extra flavor?

Absolutely! Feel free to customize the pineapple filling by adding other fruits such as mango, kiwi, or passion fruit for a tropical medley of flavors. Just make sure to adjust the sweetness and consistency of the filling accordingly.

Pineapple Sunshine Cake

Recipe by CutsfoodCourse: All Recipes, Cake, Dessert

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Pineapple Cake:

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3 large eggs

• 1 cup crushed pineapple, drained (reserve juice for the filling)

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• For the Pineapple Filling:

• 1/2 cup reserved pineapple juice

• 1/4 cup granulated sugar

• 2 tablespoons cornstarch

• 1 cup crushed pineapple

• For the Whipped Topping:

• 2 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
• In a separate large bowl, cream together the softened butter and eggs until light and fluffy.
• Stir in the crushed pineapple, sour cream, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Divide the batter evenly between the prepared cake pans and spread it out evenly.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.