Pineapple Sunshine Cake

Are you looking for quick cake recipes that can be done in an hour? The Pineapple Sunshine Cake is exactly what you’re looking for.

With a rich and fruity flavor, it adds a touch of sunshine to your table. If you follow my recipes, you know I have a thing for grandma cakes. And I especially love the ones with pineapple. For now, I have prepared different cakes with canned pineapple. I really love the amazing flavor.

The delicious and fluffy cake is moist and sweet, thanks to the crushed pineapple. I added some whipped topping and garnished it with pineapple for that extra creamy touch. You can consume the cake immediately, but I like leaving it in the fridge for a couple of hours. This helps keep the cake moist and cool, highlighting its amazing flavors. And the Pineapple Sunshine Cake is one of my favorites for the summer get-togethers.

I love those moments when we’re done with eating, and I follow up with a plate of dessert. Everyone smiles when they see the pineapple sunshine cake slice.

Ingredients:

• Flour
• Granulated sugar
• Salt
• Vanilla
• Eggs
• Baking soda
• Crushed pineapple, divided
• Whipped topping
• Powdered sugar

How to make Pineapple Sunshine Cake:

Preheat the oven to 350 degrees F and spray a 9×13 baking pan with cooking spray. Set aside.

Reserve ¼ cup of the pineapple. Add the remaining pineapple into a bowl together with sugar, flour, salt, baking soda, vanilla, and eggs.

Mix until everything is combined. Transfer the batter to the greased pan and bake for 35-45 minutes or until a light golden brown. Remove from the oven and let the pineapple cake cool down completely. In the meantime, beat the whipped topping until fluffy. Sprinkle powdered sugar and beat until combined.

Spread the whipped topping on top of the pineapple cake when it is completely cooled down. Top with the reserved pineapple. Serve and enjoy!

How to garnish this cake?

I kept this recipe simple with some crushed pineapple on top. However, you don’t have to keep it basic. Feel free to garnish it according to your own taste. For this recipe, I love how toasted coconut complements the flavors. Or, you can add some more cinnamon cherries or banana slices. All these additions will bring out the exotic flavor and create a nice presentation.

How to store it?

Store your cake in an airtight container in the fridge for a couple of days. Or, you can wrap it in plastic wrap and freeze it. This way, it will last for about 3 months.

Can I use pineapple chunks? 

From experience, I would recommend you to always go for crushed pineapple in cakes like this one. The pineapple chunks are too big so they won’t give you the same results. The crushed pineapple is evenly distributed throughout the batter, which results in an even flavor.

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